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Happy new year! We are so excited about the coming year, with lots of events planned and the launch of 2 new products. We will be at the Spring One of a Kind Show, are hoping to make another appearance in Indigo and will be featured in an article in Food & Drink magazine in September. Our production team continues to grow and flourish as does our small but mighty sales force.
Last year was really great. We had a terrific holiday season, participated in lots of pop-up and holiday open houses and Provisions is being sold in a bunch new, very cool stores and wineries such as Shannon Passero, Henry of Pelham, Oliver & Rust, Twine x Twig, The Corkery, Mill St. Cheese Market, Palatine Hills just to name a few. We have also landed on the west coast at Edible Canada and in Montreal at the new Sous Chef-Marche.
Here’s a recipe to kick off the new year provided by the very talented Moira Sanders…these easy to make tarts are wonderful for breakfast, in a picnic basket or as a quick dessert. Happy Cooking!
1 roll all-butter puff pastry
1 egg, beaten
2 Tbsp. finely chopped fresh chives
6 Tbsp. Provisions Bartlett Pear Paste
3/4 cup ricotta cheese
2 tsp. finely chopped fresh rosemary
Preheat the over to 425 F. Unroll the puff pastry sheet and cut into 6 equal rectangles. Place on a baking sheet covered with parchment paper. Using a sharp knife, score a border line of each piece about 1 cm from the edge. Brush the pastry with the beaten egg. Bake for 8 minutes or until golden brown.
Spread the pear paste on the puff pastry, avoiding the edges. Scatter dollops of the ricotta cheese over the pear paste (about 2 Tbsp. per tart). Sprinkle on the chopped rosemary. Return the tarts to the oven and bake for another 10 minutes. Serve warm or at room temperature.