We want our customers to live well, eat deliciously, and cook with passion! In that spirit, we’ve put together an ever-growing bunch of recipes we believe in. They’re tested by cooks and chefs who adore the kitchen, cooked and served in our own café, and gathered by foodies we know and love. All of our recipes incorporate seasonal, healthy ingredients that you can find in our store.
**These recipes are proprietary property of Healthy Living Market and Cafe and may not be used for re-sale or re-distribution of goods. Use of recipes for commercial or re-sale production may result in legal action.
For the crust:
3 cups all purpose flour
1 stick unsalted cold butter; cut into 1/2 inch cubes
3 Tbsp EVOO
4 Tbsp ice water
In a Cuisinart with the dough attachment, pulse flour and butter until pea sized pieces form. Combine olive oil and water. Add mixture one tablespoon at a time, pulsing after each addition. Once dough holds together stop adding water/oil, turn onto work surface, form into ball and wrap into saran wrap. Refrigerate for 30 minutes or overnight.
For the filling:
4 Tbsp butter
2 large yellow onions; shaved thin
1 heaping Tbsp good quality Dijon
1/4 cup parmagiano reggiano; shredded
1/4 cup gruyere; shredded
6 oz camembert
3 cups cherry, grape or other small tomatoes
Salt and fresh cracked pepper; as desired
Fresh basil; chiffonade
Preheat oven to 375. In a deep pot on medium heat, met butter and add onions. Cook for 25-30 minutes, stirring occasionally and being sure to scrape the bottom. Once onions are soft and golden, remove from heat and reserve. Using an 11×7 or 13×9 cake pan, roll out dough to fit pan and form edges to your liking. Spread Dijon over the entire crust except for edges, then cover with caramelized onions, then the shredded cheeses and then layer with camembert. Cover with cherry tomatoes, a bit of salt and pepper and bake for approximately one hour until soft, golden and tomatoes are slightly shriveled. There will be juices from the tomatoes all over the pie but this is okay! Chill for about one hour before cutting. Serve topped with freshly chopped basil.