Roberta Fahey - recipe for Cook of the Week Challenge #1

Ham, cheesy pear and fig tart

1 package of refrigerated pie crust

1 egg for brushing on the shell

1 half of an onion sliced thin to caramelize

1 tablespoon butter

4 ounces of brie cheese sliced thin

3-4 pears sliced

1 half cup brown sugar

1 tablespoon erythritol

1 tablespoon lemon juice

1 teaspoon cinnamon

1 tablespoon vanilla bean paste

1 tablespoon butter

2 cups of ham cut into small chunks

preheat oven to 375. Spray a 9 to 11 inch tart pan. Unroll the dough on a floured surface and put in the tart pan. brush some of the egg on it. Meanwhile melt 1 tablespoon of the butter and caramelize the onion until brown. Place the onion on the tart. Slice the brie cheese and place on top of the onions.

Take the pears, brown sugar, erythritol, lemon juice and vanilla and the other tablespoon of butter and saute pear until soft but not falling apart.

Take the ham which has been diced and put it on top of the cheese and next put the figs on top of the ham.

When the pears are finished put them as the last layer and sprinkle with some cinnamon.

Bake at 375 for about 30 minutes or until the crust is golden

serves 4 to 6 people

Butternut Squash, sweet potato and apple hash

1 large apple (i like to use granny smith)

1 medium butternut squash halved seeded and peeled

1 small white onion

1 medium sweet potato peeled

2 tablespoons butter melted

1 sprig of fresh rosemary

2 cloves of garlic chopped fine

salt and pepper to taste

Preheat oven to 375

Halve and core the apple and cut into 1 inch chunks. Cut the sweet potato into about the same size chunks. Cut the butternut squash and remove the seeds and cut into chunks and then cut the onion into smaller pieces. toss all of the above ingredients into a bowl until everything is combined.

Roast in the oven for about 35 - 40 minutes.

I will often stuff the hash into a bowl and turn upside down on the plate for a nice presentation and garnish with a sprig of rosemary.

Yield 6 servings

• Recipes are printed as they were presented to Cook of the Week Challenge judges