Ingredients

1 Yukon Gold potato, peeled, cut into 1/4-inch cubes
2 1/2 tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
3 tablespoons chopped fresh oregano
8 large eggs
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1 cup grated sharp cheddar cheese

Directions

1. Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain.
2. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
3. Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet.
4. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
5. Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.

Serves 4-6.

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Ingredients

For shortbread base
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
For mousse
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
For ganache
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Special equipment: an 8-inch (20-cm) springform pan; parchment paper

Directions

1. Make shortbread base: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
2. Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
3. Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
4. Make mousse while shortbread cools: Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
5. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
6. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
7. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
8. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
9. Make ganache and glaze cake: Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
10. Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

Serves 6-8.

Make ahead: Cake, without glaze, can be chilled up to 2 days. Cake can be glazed 6 hours ahead and chilled, uncovered.

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Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1-1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
2/3 cup grated Comté or gruyere cheese (about 3 ounces), divided

Directions

1. Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
2. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
3. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

Serves 6 to 8 as an appetizer or 4 as a main course.

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Ingredients

All-purpose flour, for dusting
1/2 recipe Pate Brisee (Pie Dough)
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1-1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
2. In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
3. Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
4. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Makes two 9-inch tarts.

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