with plastic wrap and refriger-
ate at least 4 hours or over-
night.
When ready to bake, preheat
oven to 350°. Bake, uncov-
ered, until golden and firm to
the touch, 45-60 minutes. Let
stand 10 minutes before serv-
ing. Sprinkle generously with
confectioners’ sugar and serve
with berries, if desired, and real
maple syrup. Makes 12 or more
servings.

FRESH TOMATO TARTE

1 9- by 12-inch sheet of frozen
puff pastry, thawed
3-5 ripe tomatoes (depending
on the size of the tomatoes)
4 ounces shaved or fresh
grated Parmesan cheese
Fresh basil leaves

Cheese layer:
8 ounces cottage cheese,
softened
¼ cup fresh chopped scallions,
white and green parts
1 Tbsp. dried parsley flakes
1 tsp. minced garlic

until tender. Remove from
oven and cool on the baking
sheet.
Arrange salmon on a parch-
ment- or foil-lined rimmed
baking sheet. Season lightly
with salt and pepper and cook
the salmon in the same oven
for 10 minutes (do not over-
cook). Allow the salmon to
cool on the baking sheet.
Combine all remaining
ingredients and toss well.
Arrange on a serving plat-
ter. Tuck the salmon pieces
among the greens. Tuck the
avocado wedges and eggs
among the greens. Drizzle
with dressing and serve.
Makes 8 or more servings.

PROVENÇAL TUNA SALAD

A special tuna salad with conti-
nental flavors for adult tastes.

3 cans (6 ounces each) white
tuna in water, drained
1 cup diced, seeded plum
tomatoes
½ cup fresh chopped parsley
¼ cup extra-virgin olive oil
¼ cup minced red or Bermuda
onion, optional
¼ cup fresh lemon juice
2 Tbsp. drained capers
1 Tbsp. pickle relish (sweet or
not)
Kosher salt and pepper to taste

Place tuna in a medium bowl
and mash well with a fork.
Add remaining ingredients in
a medium bowl and stir well.
Adjust seasonings to taste.
Makes 8 servings.

When ready to bake, preheat
oven to 350°F. Bake, uncovered,
until golden and firm to the
touch, 45-60-minutes. Let stand
10 minutes before serving.
Makes 12 or more servings.

CHALLAH, EGG, TOMATO
AND FRESH MOZZARELLA
CASSEROLE

CINNAMON, CHERRY
AND RAISIN BAKED
FRENCH TOAST

Make this the day before and
bake it before serving.

1 pound (16 ounces) sliced
cinnamon-raisin bread
¼ cup (½ stick) butter, melted
4 large eggs
¾ cup brown sugar
4 cups whole milk
½ cup sweetened dried
cherries
1 Tbsp. vanilla extract

1 pound challah loaf, cut into
1-inch cubes (with crust) (if
you prefer your casserole softer,
use ¾-pound of the challah)
2 cups chopped fresh tomatoes
1 cup chopped scallions, white
and green parts
12 large eggs, whisked well
5 cups whole milk
1 pound fresh mozzarella (or
Buffalo Mozzarella), cut into
1-inch cubes
2 tsp. kosher salt
1 tsp. fresh ground black
pepper

Spray an attractive 9- by
13-inch glass or ceramic bak-
ing dish with nonstick cooking
spray or brush with olive oil.
Combine all ingredients
in a large bowl and toss well.
Transfer to the prepared baking
dish. Cover dish with plastic
wrap and refrigerate at least 4
hours or overnight.

Garnish:
Confectioners’ sugar
Fresh berries

Cut the slices of bread in half,
diagonally.
Preheat the oven to 350°F.
Brush an attractive 9- by-13-inch
glass or ceramic baking dish with
the melted butter. Arrange the
bread in two rows, overlapping
the triangles as needed to fit the
pan. Sprinkle the cherries on top.
In a large bowl, whisk the
eggs. Whisk in the sugar, milk
and vanilla. Pour the milk mix-
ture over the bread, pressing
on the dry edges of the slices to
absorb the liquid. Cover dish

Garnish:
Extra-virgin olive oil,
for drizzling
Balsamic glaze (available at
good supermarkets), optional

Preheat the oven to 400°F.
Line a rimmed baking sheet
with parchment.
Place the sheet of puff pastry
on the parchment. Use a fork
to perforate the bottom pastry
sheet. Bake for 15-20 minutes
until the edges have risen and
the crust is just golden brown.
Remove the crust from the oven
and let cool completely.
Make the filling: Combine
all the filling ingredients and
spread over the pastry (leave
the puffed edges uncovered).
Slice the tomatoes in rounds
and arrange them on top of the
cheese layer, overlapping the
rounds.
Season with a little salt and
pepper.
Sprinkle the Parmesan cheese
on top of the tomatoes.
Bake again for 10 minutes.
Sprinkle the leaves over the
tomatoes, and drizzle with olive
oil and drizzle with glaze. Serve
warm or at room temperature,
cut into rectangles. Makes 8-12
servings. •

All recipes ©Annabel Cohen 2018
annabelonthemenu@gmail.com.

jn

September 6 • 2018

85