Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad.
Northwest Territories
Rosehips are the fruit that's left once flowers have faded from the wild roses that grow in abundance throughout the Northwest Territories. They are edible, and are a good source of vitamin C. Rosehips are used to make jams, jellies and teas. Here, cream is infused with dried rosehips to make a delicate, floral-flavoured filling – perfect for a summer cookie. Look for crushed dried rosehips in bulk food stores, health food stores or specialty tea
shops. If you have wild rose bushes nearby, harvest and dry your own.
This elegant quiche-like tart is great served with a green salad for brunch or a light dinner. A flaky cornmeal pastry enhances the sweet corn filling.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.
