Here are the recipes from our lunch on Wednesday:


HEIRLOOM TOMATO TART WITH RICOTTA AND BASIL – from the Williams-Sonoma Test Kitchen
Serves 8
For the dough:
2 1/2 cups all-purpose flour
1 tsp. salt
20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water, plus more as needed
To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Position a rack in the lower third of an oven and preheat to 400°F.
On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan. Press the dough into the pan and trim, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
Place the tart pan on a baking sheet. Place a sheet of parchment on top of the dough and fill the pan with pie weights. I use cannellini beans for weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes.  Transfer to a wire rack and let cool completely in the tart pan.
For the filling:
2 cups ricotta cheese
2 cups grated Parmesan
2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste
1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick – use a variety of colors and sizes
Maldon sea salt for finishing
Small basil leaves for finishing
In a bowl, combine the ricotta, Parmesan and basil and season to taste with salt and pepper.  Using a small offset spatula, spread the mixture into the cooled tart shell. Top with the tomato slices and sprinkle with Maldon salt and basil leaves. Serve immediately.
IMG_1853 IMG_1859
Heirloom tomatoes are so beautiful! And delicious, too!
6 servings
1/2 lb. baby arugula leaves
2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
1/3 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1 t. kosher salt
1/2 t. freshly ground black pepper
1/2 lb. chunk Parmesan cheese
Place the arugula and watermelon  in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon.
Sprinkle with salt and serve.
BAKED NYC CHERRY CRUMBLE – from The New York Times
8 servings
As I wrote yesterday, I didn’t think this was such a great recipe. It was a lot of work – especially pitting 6 1/2 cups of cherries – and the reward was just not worth all that labor. I wouldn’t make this again – too many other wonderful recipes out there for cherries.
Leftovers can be stored in the refrigerator for up to three days. To reheat, let the crisp come to room temperature and then rewarm it in a 300°F (150°C) oven for 15 to 20 minutes. Or simply eat the leftovers straight from the fridge.
For the topping:
2/3 cup all-purpose flour
1/4 cup plus 2 Tbs. firmly packed light brown sugar
2 Tbs. granulated sugar
1/4 tsp. salt
6 Tbs. cold unsalted butter, cubed
1/4 tsp. almond extract
2/3 cup blanched almonds, toasted
3/4 cup rolled oats
To make the topping, combine the flour, both sugars and salt in a food processor and pulse until combined. Add the butter and almond extract and continue pulsing until the mixture is the texture of coarse sand. Add the almonds and pulse until the nuts are chopped and fully incorporated but the mixture is still chunky; do not overmix. Add the cereal and pulse 2 to 3 times to incorporate. Place the topping in the refrigerator for at least 15 minutes.
IMG_1852For the filling:6 1/2 cups pitted cherries (about 2 1/4 lb.before pitting)
3 Tbs. instant tapioca or 1 1/2 Tbs. cornstarch
1 Tbs. sugar
1 1/2 Tbs. fresh lemon juice
1 1/2 tsp. grated lemon zest
1 Tbs. almond extract
Premium vanilla ice cream, for serving (optional)

Preheat an oven to 400°F.
Lightly butter the bottom and sides of an 8-inch square baking dish with sides at least 2 inches high.

While the topping is chilling, prepare the cherry filling. In a large bowl, gently toss together the cherries, tapioca, sugar, lemon juice and zest, and almond extract.

To assemble, place the cherry filling in the prepared pan. Evenly scatter the chilled crisp topping on top of the filling and bake until the top is browned and the fruit is bubbling, about 30 minutes. If the top starts to brown too quickly, lightly tent the crisp with foil and continue baking until the filling is bubbling. Transfer to a wire rack and let cool slightly. Serve the crisp warm with vanilla ice cream on top.
IMG_1857 IMG_1874