Parsnip and Pear Tart with Gorgonzola and Thyme excerpted from Noon: Simple Recipes for Scrumptious Midday Meals and More by Meike Peters.
This bold new cookbook by James Beard Award–winning author and photographer Meike Peters invites us to indulge in simple, satisfying, and scrumptious meals to feed our midday cravings. With a few tricks and clever flavor combinations to keep your mind, body, and soul happy, Noon makes it easy to treat yourself throughout the day.
These 115 quick and creative recipes span vibrant salads and sandwiches, cozy pastas, and savory tarts, as well as warming soups, speedy schnitzels, and Mediterranean seafood treats. Whether you’re in the mood for the mouthwatering Autumn Salad with Jerusalem Artichokes, Walnuts, and Apples, a texturally intoxicating Carrot and Pear Salad with Tahini and Sesame Seeds, or the surprising zip of Sauerkraut and Hummus on Sourdough Bread, this book has your taste buds covered.
Attainable yet crave-worthy, the recipes in Noon can equally suit the start, middle, or end of your day. Our lives have changed, and these recipes flexibly fit any reality, from working from home or lunch at the office to leisurely weekend lunches with friends. Noon is about a pause, no matter when you need it. With year-round recipes and stunning photography, this book will keep you well fed and happy at any time of day.
DELICOUS FOOD: Meike Peters is a truly talented recipe developer and food blogger who puts a unique twist on her dishes, such as Lime Mussels with Zucchini and Cilantro, Peach and Plum Caprese with Burrata, and Rösti (Swiss potato cake) with Pistachio-Feta Dip. With a similar vibe to Diana Henry, Nigella Lawson, and Heidi Swanson, she is a delight to learn from and be inspired by.
GREAT VALUE: This book is packed with 115 recipes and 120 photos at an affordable price, making it an excellent self-purchase or thoughtful cooking gift.
MODERN LUNCH COOKBOOK: Years into the pandemic, we are all sick of the same lunch from home options. This book is perfect for anyone needing to whip up a great lunch in fifteen minutes or less, or for the many returning to work and needing inspiration for super tasty lunches to take with us.
FLEXIBLE & EASILY SCALABLE RECIPES: The focus is on celebrating a midday meal (a.k.a. lunch), but the recipes work just as well for dinner, weekdays, or weekends; each recipe can easily be scaled up or down.
Perfect for:
- Those looking for fun and fresh alternatives for their lunchtime meal
- Fans of Meike Peters, her blog and podcast, and her previous cookbooks
- Anyone who loves celebrity chefs like Heidi Swanson, Diana Henry, and Nigella Lawson
- Birthday, holiday, housewarming, or hostess gift for foodies or home cooks
Parsnip and Pear Tart with Gorgonzola and Thyme
Parsnip, pear, and blue cheese are a perfect autumn trio, especially when they meet in a buttery tart. You could use Roquefort or Stilton, but I prefer the sweetness of Gorgonzola. It melts so smoothly into the parsnip and pear. To save time, you can opt for a store-bought crust, or prepare it in advance and keep it in the fridge or freezer. A slice of cold leftover tart with a green salad at noon makes the most satisfying and nourishing lunch. And when you pull the tart out of the oven the night before, still fragrant and warm, it’s the coziest dinner I can think of.
SERVES 3 TO 4
FOR THE PASTRY
2 cups (260 g) all-purpose flour
1 teaspoon fine sea salt
½ cup plus 1 tablespoon (130 g) unsalted butter, cold
1 large egg
FOR THE TOPPING
8 ounces (225 g) trimmed parsnips, rinsed and cut into thin wedges
3 tablespoons olive oil
1 tablespoon honey
Fine sea salt
1 large, firm pear, cored and cut into wedges
4 ounces (110 g) Gorgonzola, cut into cubes
15 fresh small thyme sprigs Coarsely ground pepper
For the pastry, combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix on low just until the dough comes together. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.
For the topping, bring a medium pot of salted water to a boil and blanch the parsnip wedges for 4 to 5 minutes or until al dente. Drain gently, minding that the wedges stay in one piece, then briefly rinse with cold water and let them dry for a few minutes.
In a medium pot, whisk together the olive oil and honey over medium heat, then add the parsnips and gently toss until evenly coated. Season with a little salt and remove from the heat.
Preheat the oven to 400°F (200°C).
On a work surface, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into
a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim or trim with a knife. Use a fork to prick the dough all over. Bake for about 15 minutes or until golden. If the dough bubbles up, push it down with a fork.
Take the quiche dish out of the oven. Arrange the parsnip and pear wedges, alternating and like rays, in
a circle on top of the prebaked pastry and drizzle with any of the honey-olive oil mixture that’s left in the pot. Sprinkle with the Gorgonzola and thyme sprigs and bake for 19 to 22 minutes or until the pastry is golden and crispy and the cheese has melted. Let the tart cool for 10 minutes, then sprinkle with some pepper and enjoy warm or cold.
Recipe reprinted with permission from Chronicle Books.