hang in there friends. we only have a couple more crazy weeks of madness till we can all breath a sigh of relief as we prepare for a new year.

between gift exchanges, holiday parties and family gatherings, i know i’m not the only one who is stretched a little thin.

it seems that every event i go to these days is pot luck style. so i needed an easy appetizer that was equally delicious and beautiful. and this dip is just that. it is zesty, and nutty and the caramelized onions and roasted garlic really add some delicious umami to the mix.

pistachio & goat cheese dip

serves: about 4 cups

prep time: 10 minutes

inactive time: 1 hour

active time: 20 minutes

total time: 1 hour 30 minutes

ingredients: 3 cups crumbled goat cheese. 1 cup greek yogurt. .5 cup pistachios. 1 head roasted garlic. half 1 brown onion, thinly sliced. 3 tbs olive oil. handful of pomegranate seeds. 1 green onion, green parts thinly sliced. 1 tsp kosher salt. .5 tsp freshly ground pepper. food processor. crackers or veggies for serving.

start by getting your garlic roasted. follow THESE instructions if you don’t already have some roasted garlic on hand. while your garlic is roasting, you can prep the rest of your ingredients and then finish some other project you surely have waiting for you. when your garlic is roasted, caramelize your onions. in a medium sized pan, heat the pan and 2 tbs of the oil over medium low heat. add in the onions and season with half the salt and pepper. let the onions caramelize, stirring every few minutes for about 15 minutes, till they are soft and browned.

while the onions are caramelizing, place your pistachios in the bowl of your food processor. blend until the pistachios have turned to crumbs.

add in the greek yogurt and goat cheese.

add in your roasted garlic. when the onions are ready, add them into the food processor.

top the mixture with the remaining oil, and salt and pepper.

blend until everything is very smooth.

pour the combined dip into a serving bowl. top with pomegranate seeds and green onions.

serve with your favorite crackers or veggies and enjoy.

xo, a

pistachio & goat cheese dip

serves: about 4 cups

prep time: 10 minutes

inactive time: 1 hour

active time: 20 minutes

total time: 1 hour 30 minutes

ingredients: 3 cups crumbled goat cheese. 1 cup greek yogurt. .5 cup pistachios. 1 head roasted garlic. half 1 brown onion, thinly sliced. 3 tbs olive oil. handful of pomegranate seeds. 1 green onion, green parts thinly sliced. 1 tsp kosher salt. .5 tsp freshly ground pepper. food processor. crackers or veggies for serving.

start by getting your garlic roasted. follow THESE instructions if you don’t already have some roasted garlic on hand. while your garlic is roasting, you can prep the rest of your ingredients and then finish some other project you surely have waiting for you. when your garlic is roasted, caramelize your onions. in a medium sized pan, heat the pan and 2 tbs of the oil over medium low heat. add in the onions and season with half the salt and pepper. let the onions caramelize, stirring every few minutes for about 15 minutes, till they are soft and browned. while the onions are caramelizing, place your pistachios in the bowl of your food processor. blend until the pistachios have turned to crumbs. add in the greek yogurt and goat cheese. add in your roasted garlic. when the onions are ready, add them into the food processor. top the mixture with the remaining oil, and salt and pepper. blend until everything is very smooth. pour the combined dip into a serving bowl. top with pomegranate seeds and green onions. serve with your favorite crackers or veggies and enjoy.

over the weekend, wes and i catered an event for my good friend lish down in laguna. it was a beautiful backyard lunch, and the food really needed to live up to its surroundings. with the invent of instagram, now more than ever, the pressure is on to produce STUNNING food. food is not just about the taste. it needs to look, smell AND taste good. not to mention, it has to be texturally pleasing. basically the only sense i don't have to stress on is hearing. the point is, i was feeling the pressure to make REALLY PRETTY food. 

the cherry on top? we had gluten free guests. so many of my normal tips and tricks had to go out the window and i had to get really creative. 

insert this tart. the oat & sunflower crust is a flavor packed alternative to the traditional flour based crust of a tart. heirloom tomatoes and basil are a no brainer summer combo, not only for their bright vibrant colors, but for their perfect flavor pairing. mix in some delicious cheese and a couple eggs and you have a sure crowd pleaser on all fronts. try to have just one piece. i dare you. 

heirloom tomato tart + oat & sunflower seed crust
serves: 8-10
prep time: 10 minutes
active time: 20 minutes
bake time: 1 hour total time: 1 hour 30 minutes
ingredients: 1.25 cups rolled oats. .75 cup unsalted sunflower seeds. 5 tbs very cold butter, plus a bit extra for the tart pan. 3 tbs cold water. 1 tsp kosher salt, divided. 1 large or two small heirloom tomatoes, sliced thin. 5 oz herbed goat cheese. 5 oz ricotta cheese. 5 oz white cheddar, grated. 2 eggs. 2 garlic cloves, minced. .25 cup caramelized onions. 3 tbs basil leaves, divided. .25 fresh ground pepper. 9 inch round or large square tart pan. food processor. baking sheet. parchment paper. 

start by preheating your oven to 350 degrees f. in the bowl of your food process, blend up the oats until they are fine.

add in the sunflower seeds and once again blend until you have almost a flour like powder. 

add in half the salt and the butter, pulse until you have pea sized crumbs. 

with the food processor on, pour in the cold water till the dough has combined in the bowl of the processor. 

it may still be a bit crumbly, that's ok. lightly butter the sides and base of your tart pan. 

dump the crust dough into the tart pan. use your hands to press the dough into the shell and up the sides. 

prick the shell base with a fork and bake the crust for 15-20 minutes until it starts to turn a very light golden brown. be careful not to over cook it as the crust will have to go back into the oven. 

once your tart crust is baking, line a baking sheet with parchment and set out all your tomato slices to roast. roast the tomatoes till they are starting to dry up (we are trying to eliminate the moisture from the tomatoes). about 30 minutes. be careful not to over do the tomatoes as well. 

while the crust is baking and tomatoes are roasting, make your filling. in a medium bowl, combine the rest of the salt, the pepper, 2 tbs of basil (roughly chopped), the caramelized onions, all three cheeses and the garlic. add in the two eggs and mix everything till well combined. 

when your tomatoes are done, start to fill up your crust with the filling. top the filling with an even layer of the roasted tomatoes. 

bake till set and no longer giggly, about 15-20 minutes. 

remove from the oven and allow it to cool so you can handle it. remove the tart from the pan. use the remaining 1 tbs of basil as fresh garnish for the top of the tart, either slicing them up thin or just using leaves. whatever you prefer. slice and enjoy. 

xo, a

heirloom tomato tart + oat & sunflower seed crust
serves: 8-10
prep time: 10 minutes
active time: 20 minutes
bake time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1.25 cups rolled oats. .75 cup unsalted sunflower seeds. 5 tbs very cold butter, plus a bit extra for the tart pan. 3 tbs cold water. 1 tsp kosher salt, divided. 1 large or two small heirloom tomatoes, sliced thin. 5 oz herbed goat cheese. 5 oz ricotta cheese. 5 oz white cheddar, grated. 2 eggs. 2 garlic cloves, minced. .25 cup caramelized onions. 3 tbs basil leaves, divided. .25 fresh ground pepper. 9 inch round or large square tart pan. food processor. baking sheet. parchment paper.
start by preheating your oven to 350 degrees f. in the bowl of your food process, blend up the oats until they are fine. add in the sunflower seeds and once again blend until you have almost a flour like powder. add in half the salt and the butter, pulse until you have pea sized crumbs. with the food processor on, pour in the cold water till the dough has combined in the bowl of the processor. it may still be a bit crumbly, that's ok. lightly butter the sides and base of your tart pan. dump the crust dough into the tart pan. use your hands to press the dough into the shell and up the sides. prick the shell base with a fork and bake the crust for 15-20 minutes until it starts to turn a very light golden brown. be careful not to over cook it as the crust will have to go back into the oven. once your tart crust is baking, line a baking sheet with parchment and set out all your tomato slices to roast. roast the tomatoes till they are starting to dry up (we are trying to eliminate the moisture from the tomatoes). about 30 minutes. be careful not to over do the tomatoes as well. while the crust is baking and tomatoes are roasting, make your filling. in a medium bowl, combine the rest of the salt, the pepper, 2 tbs of basil (roughly chopped), the caramelized onions, all three cheeses and the garlic. add in the two eggs and mix everything till well combined. when your tomatoes are done, start to fill up your crust with the filling. top the filling with an even layer of the roasted tomatoes. bake till set and no longer giggly, about 15-20 minutes. remove from the oven and allow it to cool so you can handle it. remove the tart from the pan. use the remaining 1 tbs of basil as fresh garnish for the top of the tart, either slicing them up thin or just using leaves. whatever you prefer. slice and enjoy.