Monday, September 9, 2019

Tomato + goat cheese tart


It's tomato season and the days are finally cooler, so it's a fine time to fire up the oven to make this colorful beauty! Here's how to make this cheesy tomato tart. I used Martha Stewart's Pâte brisée recipe for the crust, which makes enough for two, so why not make a second one to bring to work or give to a neighbor? You could also freeze one half of your dough for a later time. The recipe below is for one tart.

Once you've got the dough made and placed into your pan of choice (round, square or rectangular shape) you must let it rest in the fridge or freezer for 30 minutes first, or else when you blind bake it the dough will pull away from the top of your pan edges and shrink.

To blind bake your tart shell:
Once your tart dough has rested, remove the shell from the fridge or freezer, prick bottom with a fork, and line with parchment paper cut to fit. Fill with dried beans or metal pie weights. Bake in preheated a 375° oven until the crust is just beginning to brown, about 15 minutes. Remove from the oven, and remove beans or weights. Return the crust to the oven, and bake until golden brown, about 10 minutes more. Remove from the oven, and set aside on a wire rack to cool before filling with our cheese mixture and tomatoes. Keep the oven on. 

To make the cheese filling:
While your tart is baking, make or the cheese filling. I like to use a mix of Boursin herbed cheese, goat cheese, and cream cheese. The cheese is rich, so I also add in some lemon zest or a tsp. of dijon mustard to brighten up the flavors. 
1 package Boursin cheese
1/3 cup goat cheese
1/3 cup cream cheese
1/4 tsp. salt
1/4 tsp. pepper

Mix all these ingredients into a bowl, then spread on the bottom of your tart. 

Top with the tomatoes:
Now comes the creative part... adding the sliced tomatoes! You may use any color or size of tomatoes  and make any pattern you wish. Slice the tomatoes into 1/4" slices, and the smaller grape tomatoes can be cut in half. For this tart I used a random pattern using several colors and sizes of tomatoes, but you could also use just one color tomato and layer them neatly, or alternate two colored tomatoes. 

To bake:
Once the tomatoes are on the tart spray with an olive oil spray (or brush with olive oil) to help the tomatoes brown. Place the tart on a sheet pan, and bake it in  a 375° for 15-20 minutes oven until the tomatoes and cheese just start to bubble. Remove tart from oven, and place on a wire rack to cool slightly before serving. Enjoy!

Saturday, August 24, 2019

August Marsh

August Marsh 12 x 12"

My love affair with our North Shore marshes continues. I mean... isn’t this view sublime?! So after snapping such a pretty photo of my fave salt marsh last night (see below) I had to paint it this afternoon, while it was still fresh in my mind. This is Fox Creek Marsh in Ipswich, MA.


Sunday, May 26, 2019

Madame butterfly

NEW WORK: Madame butterfly 8 x 10

I painted this to pay homage to our 11-year old yellow magnolia tree that died over this winter. We had a lot of rain last fall followed by intense cold temps. Lots of perennial plants in my garden died, also. The saddest part was that it was planted in remembrance of a fine young woman who died of her own hand, far too young. 

Saturday, April 13, 2019

Room Interiors— #3


I was in a turquoise sort of mood earlier, having a scrumptiously lazy morning in le boudoir, watching (or listening to) a French film while making this little watercolor sketch. Inspired by the pages of Veranda magazine.


Tuesday, April 9, 2019

Painting donation to MGH


My Ipswich salt marsh painting was unveiled today at a reception at Massachusetts General Hospital  in Boston, where it will hang on the Blake 6 transplant floor. This painting is my humble way of thanking the lovely and amazing doctors, nurses, etc. — particularly on the Blake 6 transplant floor — who cared for me before, during and after my kidney transplant surgery and subsequent infections. I had a nice, cozy bed there for a total of 22 days over three stays. The staff at MGH are all titans in their medical profession. When it’s eventually hung on the walls of the transplant floor, I hope that this painting, which I have named ‘Radiance’, will bring joy to other transplant patients as they recover from their surgeries. This was such a nice way for them to acknowledge my little gift.. #forevergrateful #MGH






Below is the note I put on the back of my Radiance postcard, which I will keep a supply of in the Family Room on the transplant floor at MGH. I hope it supports and inspires future transplant patients!

Warm greetings, transplant friend—
Transplantation is an extraordinary journey that tests the limits of one’s strength and courage. In addition to commitment and faith, it requires strong mental and physical preparation as well as endurance. But you already know that. If you can endure transplantation, you can conquer anything that you set your mind to. The tough part is over. Now it’s time to let your body heal so your inner radiance and spirit shines through again. Wishing you well as you continue on your own transplant journey.

—Diane Carnevale
Kidney transplant recipient
October, 2018

Saturday, April 6, 2019

Ranunculous blossoms


Happy and cheery spring ranunculous flowers will always remind me of my mom, who adored them... exclusively the yellow and orange blossoms. The ombré cooors of the golden blossom above reminds of the ruffles of a party dress.



Tuesday, April 2, 2019

Radiance II

Radiance II    36 x 48"

Remember that Ipswich salt marsh painting that I made last October? This larger version of it, my thank-you gift to some very special people, is all dry and about to be wrapped up and delivered to its new home tomorrow! Stay tuned...


 to donate to the lovely Transplant staff at MGH, Boston to thank them for the fantastic care I received from them after my kidney transplant surgery in late October. More to come.


Thursday, March 7, 2019

Provençal fish


How lucky am I to get my fish delivered to my door each week? I prepped the sole that was left on my doorstep yesterday in a Provençal manner, with roasted garlic, kalamata olives, grape tomatoes, a dash of red pepper flakes and all anointed with lemon olive oil. Just bake for ten minutes and dinner is done. If you live on Boston’s North Shore you need this delivery service, too!