Tomato-basil tart among summer treats at ‘Jayni’s Kitchen’

Join “Jayni’s Kitchen” this week for a “Stress-Free Late Summer Menu.”

Host Jayni Carey and guest Libby Smith will prepare the following recipes: Tomato-Basil Tart, Asian Green Bean Salad and Lemon-Blueberry Cobbler.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Tomato-basil tart

1 pie pastry to fit a 10-inch deep dish pie plate

2 tablespoons extra-virgin olive oil

1 cup green onion, chopped

2/3 cup chopped red bell pepper

2 garlic cloves, minced

1/4 cup fresh basil leaves, chopped

1 teaspoon fresh thyme, finely chopped

2 pounds fresh green beans

4 large eggs

1 cup half & half

1 teaspoon salt

1/2 teaspoon black pepper, coarsely ground

2 cups cheddar/jack cheese, grated

1/3 cup Romano cheese, finely grated

3 Roma tomatoes, sliced into 1/4-inch rounds

Place the pie pastry in a 10-inch deep dish pie plate and prick the sides and bottom all over with a fork. Bake the pastry in a 425-degree oven for 10 minutes; remove from the oven and set aside. Decrease the oven temperature to 375 degrees.

Heat the olive oil in a skillet over medium-high heat and saute the green onion, bell pepper and garlic until tender, about 5 minutes. Stir in the basil and thyme and set aside.

In a large bowl, whisk the eggs, half & half, salt and pepper together. Stir in the sauteed vegetables and the cheeses. Pour the mixture into the pie pastry and arrange the tomato slices on top.

Bake the tart in a 375-degree oven for about 50 minutes, or until the top is lightly brown and the filling is set. Check the tart after 30 minutes of baking, and if the crust edges are browning too quickly, cover with a pie crust shield or strips of aluminum foil. Let the tart stand for 5 minutes before cutting. Serves 8.

Asian green bean salad

2 pounds fresh green beans

Dressing:

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

2 tablespoons toasted sesame oil

1 tablespoon toasted sesame seeds

2 tablespoons honey-roasted almond slices

1/2 cup Gorgonzola cheese, crumbled

Wash and stem the green beans. Boil them in a pot of boiling water for 3 minutes, or until tender-crisp. Drain the beans and immediately transfer them to a bowl of ice water. When the beans are cool, drain and pat them dry with paper towels. Place them in a covered container and refrigerator until ready to serve.

Dressing: In a small bowl, add the hoisin sauce, soy sauce, red wine vinegar, mustard and garlic and whisk to combine. Whisk in the toasted sesame oil. If made ahead, cover and refrigerate until ready to serve. Set out for 10 minutes before serving.

To serve, place the green beans in a large bowl, add the dressing and toss to combine. Top the salad with the toasted sesame seeds, almonds and cheese. Serves 8.

Toasted Sesame: Spread the sesame seeds on a baking sheet and place in 300-degree oven for 8 to 10, until golden.

Lemon-blueberry cobbler

3 pints fresh blueberries

3/4 cup sugar

2 tablespoons cornstarch

Pinch freshly ground nutmeg

Zest of 1 lemon

1 lemon cake mix

1/2 cup butter, slightly softened

1 cup water

Ice cream or whipped cream

Place the blueberries in a large bowl. In a separate bowl, combine the sugar, cornstarch, nutmeg, and lemon zest. Pour the sugar mixture over the blueberries and toss gently to coat. Pour the mixture into a lightly oiled 9-by-13-inch baking dish.

Pour the cake mix into a large bowl. Using a pastry blender, cut the butter into the cake mix until crumbly. Cover the blueberries evenly with the cake mixture and pour 1 cup of water over all.

Bake the cobbler in a 425-degree oven for 25 to 30 minutes, until nicely browned and an inserted toothpick comes out clean. Serve the cobbler warm with ice cream or whipped cream. Serves 10 to 12.

– Recipes by Libby Smith, clinical coordinator of IV therapy at Lawrence Memorial Hospital