The Tomato Head’s Peach Turnovers

What to do with the abundance of peaches available at farmers’ markets right now (besides eating them straight from the peck)? Try our recipe for peach turnovers (as demonstrated by Mahasti on WBIR earlier today) for another delicious way to put summer on your plate.

Tomato Head’s Peach Turnovers

6 ripe peaches, peeled, pitted and diced
1.5 cups sugar
2 tsp cornstarch
2 tsp cold water
1 package frozen puff pasty

Two hours before assembling the turnovers, remove puff pastry from freezer. Remove the puff pastry from the box – leave puff pastry wrapped in the paper packaging until thawed.

Fill a medium pot with water and bring to boil. With a small knife make an “X” on the bottom of the peach. Fill a medium bowl with ice and water. Gently drop the peaches in the boiling water. Allow peaches to sit for one minute, then with a slotted spoon remove from boiling water and immerse in ice water. Remove peaches one at a time from the water and remove the skins. Cut the peaches along the seam and remove the pit. Chop peaches into ½ inch pieces.

Place peaches and sugar in a small pot, over medium heat. Reduce heat to low and cook peaches 10 – 15 minutes stirring occasionally. Dissolve cornstarch in cold water, add to peaches. Stir constantly until mixture loses its murkiness. Remove from heat and cool completely. (You can speed up cooling by placing peaches in a bowl and setting the bowl over another bowl of ice.)

To assemble turnovers:

For egg wash:

1 egg
¼ cup water

Beat egg and water in a small bowl.

Preheat oven to 400 degrees.

Remove puff pastry from packaging. Unfold one piece at a time. Cut each sheet of pastry into 4 equal squares. Using a pastry brush, brush the edges of 2 sides of each square with egg wash. Place 1 tablespoon of peach filling in the middle of each square. Fold the puff pastry over the peach filling to make a triangle. Seal the triangle by pushing down on the edges with the tines of a fork.

Cut a small hole on top of each triangle – brush each with egg wash and sprinkle with sugar. Place turnovers on a parchment lined baking sheet. Place in oven and bake for 10 minutes. Serve hot or at room temperature with vanilla ice cream.

Makes 8 turnovers with a little extra filling leftover to eat with vanilla ice cream.

Tomato Head’s Mini-Cheesecakes with Local Black Raspberries

Cool and sweet, these mini-cheesecakes take advantage of the berries plentiful this season at local farmers’ markets. They’re also easy to prepare ahead of time, making them an ideal, refreshing dessert for dinner with friends.

19 lemon snap cookies (2-inch in diameter)
1 (8oz) package cream cheese, soft
¾ cup sweetened condensed milk
1/3 cup sour cream, room temperature
1 tsp vanilla
2 eggs
1 pint black raspberries

Preheat oven to 350 degrees.

Line 2 cupcake pans with 19 cupcake liners (If you do not have 2 cupcake pans you can bake the cheesecakes in 2 batches). Place one lemon snap in the bottom of each cupcake liner and set aside.

In a medium bowl beat softened cream cheese with a hand mixer until smooth. Add sour cream, beat until smooth. Add sweetened condensed milk, beat until smooth. Scrape the bowl down well. Beat once again until mixture is lump free. Add vanilla and eggs and beat until incorporated.

Pour batter into a measuring cup for easier pouring. Fill each cupcake liner with batter, leaving ¼ inch of space before the top of the liner.

Place cheesecakes in preheated oven and bake for 15 minutes. Remove from oven, allow to cool to room temperature. Cover and refrigerate for 2 hours, or overnight, before serving.

To serve: gently wash black raspberries with cold water. Lay black raspberries flat on paper towels and gently pat dry. Mound tops of cheesecakes with fresh black raspberries.

VIDEO: Mahasti Presents Tomato Head’s Mini-Cheesecakes on WBIR

Tomato Head’s Onion Pan Pizza

Mahasti shared this recipe on WBIR this morning and the video clip is available for viewing here. Recipes for both the pan pizza dough and the onion version are presented below. This really is a treat both to make and to eat.

Tomato Head’s Onion Pan Pizza

One recipe pan pizza dough (see below)
6 cups onion, thinly sliced
1 cup heavy cream
1 tsp salt
1 tsp pepper
Shredded parmesan cheese
Fresh basil leaves – chopped

Preheat oven to 425 degrees.
Prepare pizza dough according to recipe (see below). Press the dough into a 13 x 18 greased cookie sheet. Place in the oven for 3-4 minutes – or until top of crust becomes dry to the touch. Remove the dough from the oven and set aside while preparing the topping.

In a large bowl mix the onions, heavy cream, salt and pepper until the onions are well coated. Pour onion mixture on top of pizza dough and spread the onions out evenly.

Place back in the oven and bake 20 – 25 minutes longer until crust has browned and onions are soft.

Remove from oven – sprinkle with shredded parmesan cheese and fresh basil. Cut into 8 – 10 pieces. Serve with a salad.

Serves 8 – 10 people.

Can be cooled and refrigerated. To serve, reheat in a 425 degree oven for 7-8 minutes.

 

Tomato Head Pan Pizza Dough

2.25 cups bread flour
1.5 tsp instant yeast
1/2 tsp salt
½ tsp sugar
7 – 8 oz water, room temperature

In a medium bowl mix together flour, yeast, salt and sugar. Add water and stir with a spoon until dough comes together. Place mixture on a floured work surface and gently knead until a smooth ball forms. Place dough in a greased medium bowl, cover and let stand at room temperature for 1.5 to 2 hours or until dough has doubled in volume.

Lightly grease a 13 x 18 inch cookie sheet. Scrape dough onto the pan. Gently pull and stretch the dough to fit the pan. If dough is slipping sprinkle a light dusting of flour under the dough.

© 2016 The Tomato Head Site by: Robin Easter Design