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Ingredients
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Soup — Roasted Tomato Bisque
Tarte — Caramelized Onion & Gruyère Tarte
Salad — Arugula Apple Salad with Lemon Vinaigrette
Method
Soup — Roasted Tomato Bisque
- 1
Roast the tomatoes and aromatics
Preheat oven to 425°F (220°C). Toss halved ripe tomatoes, Roma tomatoes, cherry tomatoes, onion, carrot, celery and smashed garlic with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast 25–30 minutes until tomatoes are softened and edges begin to char.
- 2
Sweat and combine
In a medium pot, warm 1 tablespoon olive oil over medium heat. Add the roasted vegetables plus any pan juices, and add tomato paste. Cook 2 minutes, stirring, to caramelize the paste slightly.
- 3
Simmer
Add the stock, sugar, and most of the basil leaves (reserve a few for garnish). Bring to a simmer, reduce heat to low and cook 10 minutes to meld flavors.
- 4
Blend until silky
Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender and puree until silky. Return to pot.
- 5
Finish with cream and season
Stir in the heavy cream, taste and adjust seasoning with remaining salt and pepper. Warm gently (do not boil) for 2–3 minutes. Ladle into bowls and garnish with torn basil leaves.
Tarte — Caramelized Onion & Gruyère Tarte
- 6
Caramelize the onions
In a large skillet, heat butter and 1 tablespoon olive oil over medium-low heat. Add thinly sliced onions, sprinkle with brown sugar and a pinch of salt. Cook, stirring occasionally, 25–30 minutes until deep golden and sweet. In the last 2 minutes add balsamic vinegar and stir to deglaze. Remove from heat and let cool slightly.
- 7
- 8
Make custard and bake
Whisk together eggs, 1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper and thyme leaves. Pour egg mixture over onions and cheese. Sprinkle remaining 1/4 cup gruyère on top. Bake on a baking sheet for 30–35 minutes until filling is set and top is golden. If crust or top browns too quickly, tent with foil.
- 9
Cool and serve
Remove from oven and let cool 10 minutes before slicing so custard settles. Serve warm or at room temperature.
Salad — Arugula Apple Salad with Lemon Vinaigrette
- 10
Make vinaigrette
In a small bowl whisk together lemon juice, Dijon mustard, honey, salt and pepper. Slowly drizzle in 3 tablespoons olive oil while whisking until emulsified.
- 11
Assemble salad
In a large bowl combine baby arugula, thinly sliced apple, sliced fennel and toasted walnuts. Drizzle with vinaigrette and toss gently to coat.
- 12
Finish and plate
Top salad with shaved parmesan. Adjust seasoning with additional salt and pepper to taste and serve immediately alongside the tarte and soup.