Brunch Menu

  • 2.5 Hours
  • 4
  • 3 Recipes
A colorful mid-morning feast. Just add coffee—and a few of your closest friends.

Recipe Cherry Tomato Tart

At first glance, this recipe might seem intimidating, but it's easier than you think—and the payoff is well worth it. The dough can be made the night before (it’s even better if you do), as can the frangipane. With those done, all that's left is the rolling out of the dough, the assembly and the bake. It's a perfect dish to add to your menu when cooking for a large group and can be served at room temperature, taking the stress around timing out of the whole process. The first couple times I made this tart, it was delicious, but it had a soggy bottom—adding frangipane took the flavor to the next level and solved the soggy bottom problem. Now it's perfect every time.

A recipe by
Ben Phillips (Dough recipe borrowed from Salt Fat Acid Heat by Samin Nostrat)
Ingredients List

For the Tart Dough

  • 1 ⅔ cups all-purpose flour
  • 2 tbsp sugar
  • ¼ tsp baking powder
  • 1 tsp kosher salt
  • 8 tbsp unsalted butter
  • 6 tbsp creme fraiche

For the Frangipane

  • 5 tbsp unsalted butter
  • 1 large egg, beaten
  • ¼ cup panko breadcrumbs
  • ⅓ cup ground almonds
  • 1 garlic clove, crushed or minced
  • 2 tbsp fresh ricotta
  • 2 tbsp freshly grated Parmesan cheese
  • ¼ tsp fresh thyme
  • ¼ tsp kosher salt

For the Tart Filling

  • 1 lb cherry tomatoes
  • 3 garlic cloves, sliced paper thin
  • Several sprigs fresh thyme
  • Extra virgin olive oil Kosher salt

Make the Dough

  • Whisk together the flour, sugar, baking powder and salt in the bowl of a stand mixer; cut butter into ½ inch cubes; freeze bowl, paddle attachment and (separately) butter for 20 minutes; chill creme fraiche in the fridge.
  • Put the bowl back on the stand mixer and fit with the chilled paddle attachment; turn the speed to low, and slowly add the butter; once all of the butter is added, increase speed to medium-low.
  • Work in the butter, but be careful not to overmix, about 1-2 minutes.
  • Add the creme fraiche; if the dough doesn’t quite bind, add 1-2 tbsp ice water; resist the urge to add so much water, or mix for so long that the dough comes completely together.
  • Wrap the dough in a long piece of plastic wrap, being careful not to touch the dough with your hands. Press the dough into a disk and refrigerate for at least 2 hours or overnight.

Make the Frangipane

  • Beat the butter in the bowl of a stand mixer on medium, until it’s light and aerated.
  • Slowly incorporate the egg. If the eggs and butter refuse to combine, add some of the breadcrumbs.
  • Mix in the remaining breadcrumbs, almonds and garlic.
  • Remove the bowl from the mixer and fold in the thyme, ricotta, parmesan, salt and set aside.

Make the Tart

  • Slice the cherry tomatoes in half and lay on the cutting board, cut side up. Sprinkle lightly with salt and move to a colander to drain.
  • Preheat the oven to 400° F.
  • Remove dough from the refrigerator and roll out to ¼“ thick. Drape the dough over the tart pan. Gently press the dough into the creases of the tart pan. Cut excess dough away from pan using a butter knife.
  • Place pan in oven and cook for 8 minutes. Let cool.
  • Once tart shell has cooled, it’s time to assemble. Spread frangipane evenly across shell.
  • Place tomatoes cut-side up on top of frangipane, evenly, in a single layer. Really crowd them in there, no gaps, please.
  • Sprinkle garlic over tart, and lay sprigs of thyme on top.
  • Splash with olive oil and return to oven for 15-20 minutes, or until edge of crust turns a deep brown.
  • Let cool to room temperature and serve.

Recipe Israeli Avocado Toast

There are literally hundreds of ways to prepare avocado toast. This recipe is one of my favorites, because it pairs the delicate salinity of the feta with the spicy crunch of a quick salsa macha, and the sweetness of one of my favorite summer ingredients: ripe cherry tomatoes. Prep the Salsa Macha the night before if you're pressed for time day-of. Enjoy!

A recipe by
Ben Phillips
Ingredients List

For the Toast

  • 1 sourdough boule
  • 2 avocados
  • ½ lb cherry tomatoes
  • ½ lb mild, creamy Feta cheese (ideally French)
  • Extra virgin olive oil
  • Maldon or other finishing salt
  • Fresh mint, roughly torn
  • 1 lemon

For the Salsa

  • ¼ cup peanuts, finely chopped
  • White and black sesame seeds
  • 1 clove garlic, minced
  • Aleppo pepper
  • Ground sumac
  • Olive oil
  • Sherry vinegar
  • Kosher salt

Prep the Salsa

  • In a small saucepan, heat 2 tbsp olive oil over medium low heat.
  • Add garlic, peanuts and sesame seeds. Cook until garlic and white sesame seeds start to crisp/brown, about 5 minutes.
  • Pour into a heat proof container and let cool for 10 minutes. Add 2 tsp Aleppo pepper, 1 tsp ground sumac, 2 tsp sherry vinegar, salt to taste, and set aside.

Make the Toast

  • Slice avocados in half, remove pits and scoop flesh out into a bowl. Roughly mash with potato masher or fork and combine with 1 tbsp extra virgin olive oil.
  • Slice tomatoes in half or quarters, depending on size (aiming for smaller than bite-sized). Lightly salt and set aside.
  • Slice sourdough into ⅜“ slices and toast (depending on the size of your toaster, you can accomplish this by spreading the slices out on a baking sheet and placing in the oven at 400 °F for 10 minutes.
  • Spread avocado mixture on toast. Top with tomatoes, interspersed with small scoops of Feta. Drizzle generously with Salsa Macha. Finish with finishing salt, mint and a squeeze of lemon. Enjoy!

Recipe Kale Salad

I’ve been making this salad for almost a decade and it’s a hit every time. This salad is great for summer. The tart/sweetness of the apples and cherries is perfectly balanced by the subtle spice of the wasabi. There are a lot of kale salads out there, but this one is hard to beat. If you can’t score fresh cherries, dried cherries or cranberries are a fine substitute.

A recipe by
Ben Phillips (Inspired by Marcus Samuelsson, One Way or Another)
Ingredients List

For the Salad

  • 1 head radicchio
  • 1 bunch green kale
  • 3 apples
  • 12 cherries (see note above)
  • 1 lemon
  • ½ cup shredded white cheddar cheese
  • ¼ cup sliced almonds, toasted
  • ¼ cup white sesame seeds, toasted
  • Fresh ground black pepper
  • Kosher salt

For the Dressing

  • 1 lime
  • Rice vinegar
  • Grapeseed, canola or other neutral oil
  • Extra virgin olive oil
  • Toasted sesame oil
  • Canola oil
  • Prepared wasabi
  • Kosher salt

Prep the Salad

  • Trim kale by removing and discarding thick stems. Thinly slice remaining leaves. Remove stem from radicchio, cut in half, and slice thinly. Combine kale and radicchio, sprinkle lightly with salt, toss and set aside.
  • Peel apples, remove cores and chop into ½“ cubes. Squeeze the juice from ½ lemon into a bowl and add 1 tsp of cold water. Toss the apples in the lemon water to prevent browning while you prepare the remainder of the salad.
  • Remove stems and pits from cherries. If you don’t have a cherry pitter, lay them on a cutting board and press down slowly with the flat of a blade. As the cherry flattens, it should be easy to remove the pit; however, if you’re going to follow this method, please WEAR AN APRON! Cherry juice stains :).

Make the Dressing

  • Whisk together juice from 1 lime, 1 tbsp rice vinegar, 1 tbsp wasabi and 1 tsp kosher salt.
  • Slowly add 2 tbsp grapeseed oil, 1 tbsp olive oil and 1 tbsp toasted sesame oil, whisking constantly until a smooth emulsion is formed.

Finish the Salad

  • Combine the kale, apples, and cherries in a serving bowl. Toss w/ dressing (there may be some dressing leftover depending on the size of the kale).
  • Add the cheese, almonds and sesame seeds, give one final toss and serve.
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