Courtesy of Katie Button, Cúrate and Nightbell, Asheville
(Serves 8)
Equipment: One 9-inch by 2½-inch or higher springform pan, greased and bottom lined with greased parchment or wax paper; wrap outside of the pan with a double layer of heavy-duty foil to prevent seepage. One roasting pan to serve as a water bath.
Courtesy of Susannah Gebhart, OWL Bakery
This tart is a vibrant, light dessert that is also excellent for tea time. Make your pie pastry and frangipane ahead of time to be able to assemble in just a few minutes and bake while you’re enjoying your company. If you refrigerate your frangipane, pull out two hours ahead of time for it to come to room temperature.
Check out more mouthwatering treats courtesy of Susannah Gebhart of OWL Bakery.
From The Farmhouse Chef: Recipes and Stories from My Carolina Farm by Jamie DeMent. © 2017 by Jamie DeMent. Used by permission of the University of North Carolina Press
This dish can be a meal all by itself. Our farm interns especially love these squash, and they are just as good the next day. So make a big batch when you make them. To reheat, just put in a 350° preheated oven and warm up for 10–15 minutes. This dish can also be made with peppers or eggplant substituted for the squash. Make a direct swap, and you’re good to go.
Courtesy of Joe Scully, Chestnut and Corner Kitchen, Asheville