Upside-down Nectarine, Peach, or Apple Tart

I whipped up this fast and quite delicious dessert using the last nectarines of the year. But you can also use apples, instead.

I caramelized some sugar, then laid the peach or apple segments on it and cooked for a few minutes, before covering with two layers of pastry and baking. 

 

I bought quite a few nectarines the other day, as we at end of October, far beyond peach season. Although they looked unripe, when cut, their flesh was overripe, almost rotten around the stone –probably because they were refrigerated for far too long.

Since they were not good to enjoy as part of my morning fruit-plate, I thought of using them to make an upside-down tart, using frozen, store-bought puff pastry as the crust.

I have had quite a lot of misses in the past trying to bake upside-down fruit tarts, but this time I used my new, very light, aluminum, non-stick Neoflam skillet which made it so easy to bake and invert the tart perfectly, for the very first time…

 

 

Serves 8-12 (more…)

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Cauliflower Salad with Rosemary-scented Vinaigrette

I often make this  salad buying two small cauliflowers and using the stems from both, plus a few florets to make my Cauliflower gratin. I steam most of the tender florets and serve them dressed with my fragrant rosemary-scented vinaigrette. In Greece traditionally we used to boil cauliflower and broccoli in plenty of water –the old-fashioned large ones needed considerably more cooking– but these small tender ones taste better steamed, I think.  

 

 

Serves 3-4 (more…)

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