Farm Stand Spring Vegetable Tart

Farm Stand Spring Vegetable Tart

This delicious tart is filled with eggy ricotta, parmesan, oven roasted eggplant and peppers, then topped with cherry tomatoes, cream, and fresh thyme before baking. Serve with a sprinkle of chives or chive flowers.

1 pie crust, homemade or store purchased
3 eggs
½ cup mozzarella cheese
2 tablespoons of fresh thyme, leaves only
1 cup heavy cream
olive oil for oven roasting
½  red pepper, thinly sliced
½  yellow pepper, thinly sliced
2 small baby eggplant, sliced into ¼” rounds
Kosher salt
8 ounces whole milk ricotta cheese
1 tablespoon fresh lemon juice
¼ cup parmesan cheese plus one tablespoon
¼ teaspoon black pepper
¾ cup thinly sliced green onions
1 cup spinach leaves
8-10 cherry tomatoes, halved
Fresh chives, snipped into small pieces


Preheat the oven to 400˚F. Place the crust in a 9” deep dish pie pan. Rest in the refrigerator for 30 minutes. To blind bake the crust – prick all over  the crust with a fork. Line the pie crust with parchment or non-stick foil and add pie weights or beans. Add to the oven and blind bake for 12 minutes.

Remove the foil/parchment and the pie weights. Place back in the oven and bake 2-3 minutes more until lightly browned. Combine one egg with 1 tablespoon of water and whisk together. Remove and brush the inside of the crust with the egg wash. Bake 5 minutes to set the egg. Remove and add the mozzarella to the bottom of the crust. Place back in the oven to melt the cheese for 5 minutes. Take the crust out and set aside.

Place the cream in a small saucepan and add half the thyme. Bring to a simmer, then remove from the heat and set aside while you finish the pie.

Place the peppers and eggplant on a baking sheet. Brush lightly with olive oil on both sides and sprinkle lightly with salt. Bake for 10 minutes, turn over and bake 10 minutes longer. Remove and set aside. Reduce the oven to 375˚F.

Combine the ricotta, remaining 2 eggs, lemon juice, 1 tablespoon parmesan, ½ teaspoon salt and ¼ teaspoon pepper and whisk together. Add on top of the cheese in the pie pan, then sprinkle the green onions over the ricotta mixture. Lay the spinach leaves over the green onions,  then top with the oven-roasted eggplant and peppers. Pour the cream mixture over the top. Place the cherry tomatoes, cut-side down, into the cream and sprinkle the remaining thyme and parmesan cheese over the top. Place in the oven and bake for 1 hour.

Remove and cool 45 minutes to one hour. Top with fresh snipped  chives and serve warm. Makes 6-8 servings

Dare To Care Food Bank Awards Chef Kathy Douglas

So thoughtful of Louisville Dare to Care Food Bank to recognize their Cooking Matters volunteers on Tuesday, May 21st. Chef Kathy was honored as a top-six volunteer for her commitment to helping at-risk youth and adults in the community learn how to make easy healthy food at home through the Cooking Matters National program. Fresh Chef Experience is proud to be a part of this great community outreach

Strawberry and Cream Scones

Strawberry and Cream Scones

We’re celebrating National Strawberry and Cream day with a delicious option – classic scones with a perfectly crunchy exterior, soft, sweet fruit-filled interior, topping with a fresh cream icing.


2 cups all-purpose flour
1 tablespoon baking powder
½  teaspoon salt
1/3  cup granulated sugar
6 tablespoons cold butter, cubed
½  cup heavy whipping cream, plus more for the top of the scones
1 large egg
1 teaspoon vanilla extract
¾ cup chopped strawberries
2 tablespoons turbinado sugar


For the glaze:
1 cup powdered sugar
1-2 tablespoons whole milk
1 tablespoon heavy whipping cream
½  teaspoon vanilla bean extract



Preheat oven to 400°F. Line a large baking sheet with parchment.


Add to a food processor the flour, baking powder, salt, and granulated sugar. Pulse several times to break up any clumps and combine the ingredients. Add in the cubed cold butter and pulse until you have small pea sized crumbs. Pour to a large bowl and set aside.


In a small bowl, whisk together the heavy whipping cream, egg, and vanilla extract until combined. Pour the egg mixture over the flour/butter crumbs and gently mix with a wooden spoon until the dough just starts to come together. Add in the chopped strawberries and gently fold them into the mixture. With your hands, work the dough into a ball shape in the bowl.


Cut the dough ball  into eight pieces, then form each piece into a ball and place on the baking sheet. Gently  Flatten the ball of dough slightly and leave 2” between each one. Brush the tops of each dough ball with a little bit of heavy whipping cream and sprinkle with turbinado sugar.


Bake at 400°F for 18-20 minutes or until lightly golden brown. Remove from the oven and set aside to cool.


To make the glaze:

In a mixing bowl, whisk together the powdered sugar, 1 tablespoon of milk, heavy whipping cream, and vanilla extract together until well combined and no lumps remain. If the glaze is too thick, add the extra milk or if the glaze is too thin, add a little extra powdered sugar and whisk until it has reached a thick, smooth consistency.


Drizzle the glaze over the 8 scones and allow to sit until set. Makes 8 scones.

Peanut Noodles

Peanut Noodles

Using only the stove top and a blender, Sesame and Peanut Noodles are the perfect spring dinner. Loaded with peanut butter, sesame oil, ginger, and red pepper, the healthy wheat noodles are complemented by crunchy celery, peanuts, and green onions. As a healthy, meat-free meal, they can be served as a pasta entree, tucked into a lettuce wraps, or in Asian Spoons as an appetizer.


Sesame & Peanut Noodles

12 ounces udon noodles or whole wheat thick spaghetti
¾  cup creamy peanut butter
¼  cup unseasoned rice vinegar
3 tablespoons sugar
6 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
2 tablespoons fresh ginger, chopped
1 large garlic clove
3 celery ribs, thinly sliced
½  cup coarsely chopped cilantro leaves only
½ cup salted roasted peanuts, chopped
4 green onions, thinly sliced


Using the directions on the package, prepare the noodles. Drain and rinse under cold water until cooled. Allow to drain well and add to a large bowl.


While the noodles cook, add to a high-speed blender the peanut butter, vinegar, sugar, soy sauce, sesame oil, crushed red pepper, ginger, and garlic. Process until very smooth. Toss the celery and half the peanuts with the noodles. Pour the peanut dressing over; toss to mix in well. Add warm water as needed, up to ¼ cup, to loosen the sauce.  Top with the remaining peanuts and green onions. Serve 8 or add to Asian spoons for 24 one-bite appetizers.