Use whatever seasonal berries are available for this wonderful fresh treat...

easy summer fruit tart


1 frozen puff pastry sheet

1 c. heavy cream

2 tbsp. sugar

1 c. raspberries


  1. Preheat oven to 400 degrees F. Unfold puff pastry on a parchment-lined baking pan. With a knife, score a 3/4-inch border around pastry. Transfer to oven and bake until puffed and golden, about 15 minutes. Using parchment, transfer pastry to a wire rack to cool completely, about 15 minutes.
  2. In a medium bowl, using an electric mixer set on medium speed, beat cream and sugar together until stiff peaks form. Spread whipped cream on pastry in an even layer, up to scored border. Dot with berries.


1 yellow onion, diced

2 minced garlic cloves

1 tbsp grated fresh ginger

1 stalk lemon grass, cut in quarters and pounded with the back of a knife

*if you cant find lemongrass, try adding some lime zest and a bit of fresh mint instead

2 med sweet potatoes, peeled, cubed

2 cups red lentils

4 cups broth

1 13 oz can full fat coconut milk

1 tbsp cumin

1 tbsp sea salt

1 tbsp black pepper

1 tsp turmeric


Heat a bit of olive oil in a large soup pot

add diced onions, gralic and lemon grass. Saute until fragrant (2 min)

add dry spices and ginger, stir to incorporate

add lentils, broth, potatoes and coconut milk. Bring to boil, then reduce heat and simmer 25-30 min until potatoes are tender. Stir occassionally. 

Remove lemon grass stalks and serve with lime zest and cilantro. 

Curried Lentil Soup Rebel Grain 600x400