YOUR RECIPE FOR CONVECTION COOKING!

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These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers.

When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes.

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven

Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy with just the right amount of sear.

In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven.

Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results.

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven

It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success.

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender.

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal.

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly.

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection.

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using.

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove!

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance.

Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection!

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal

For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350

The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing.

This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

Vegan Tomato and Olive Oil Tart

Convection Roast Mode

A simple dough with flour, water, olive oil, and yeast is perfect for this vegan tomato tart with red onion and Dijon mustard coulis. — Vegan tomato tart, delicious and easy to make.

An easy-to-make pastry crust made with olive oil is the base for this delicious vegan tomato tart, assembled in four easy steps. The rich flavor of the tart comes from baking some of the tomatoes at high heat in Convection before blending them to form a coulis. This flavorful coulis spread over the olive oil crust and topped with fresh tomatoes creates a rich, flavorful tart that is a visual and taste sensation.

Step 1: Prepare the pastry and set it aside for one hour.

Step 2: Prepare 1 lb of tomatoes and bake them in Convection for 15 minutes, cool, then blend to make the coulis.

Step 3: Prep the remaining tomatoes and assemble the tart.

Step 4: Bake the tart.

INGREDIENTS

For the tomatoes

3 lbs cherry tomatoes, sliced in half lengthwise

1 tbsp Dijon mustard

1 small red onion, finely sliced

½ tsp dried oregano

¼ tsp dried thyme

½ tsp low-sodium soy sauce or kosher salt

Freshly ground pepper

1 tbsp of Dijon mustard

1 lemon, zested for garnish

Capers for garnish(optional)

For the crust

2 ½ cups (300 g) unbleached all-purpose flour

½ cup (100 ml) warm water

½ cup (100 ml) olive oil

4 tsp (12 g) instant yeast

1 ¾ tsp (10 g) salt

Flour, olive oil, water, yeast, and salt. — Crust ingredients

Prepare the Dough

Lightly brush a 10-inch round metal tart pan with olive oil and line it with a circle of parchment paper.

Combine the warm water, olive oil, and yeast in a small bowl until completely incorporated. Cover and set aside for 5 minutes until bubbles appear around the edge.

Combine the salt and flour in a medium bowl. Add the liquid from the small bowl to the flour mixture, mixing with a fork or wooden spoon and then kneading by hand. Mix well, but don’t overwork the dough; this step should be quick. You want the dough to be a little rough.

Place the dough in the oiled pan and spread it evenly with your fingers to the edge of the pan. Carefully trim the excess dough, cover the pan with a flour sack towel, and set aside for one hour.

Prepare the Tomatoes for the Coulis

Heat the oven in the convection roast or convection bake mode to 425°F.

Combine ⅓ (1lb) of the prepared cherry tomatoes (cut in halves) with the sliced onion. Add the olive oil, ¼ tsp dried oregano, and soy sauce or salt.

Spread the seasoned tomatoes on a rimmed baking sheet lined with parchment paper, taking care not to crowd them. Bake them in the lower part of the oven at 425°F for 15 minutes. Placing the tray close to the bottom heating element allows the skins to caramelize, creating a deep, rich flavor.

Tomatoes for coulis — Tomatoes and onions for coulis

Remove the tray from the oven and let it cool for 10 minutes. Scrape the mixture into a blender and purée with 1 tablespoon of Dijon mustard until smooth. Taste and adjust salt and pepper.

Mix the remaining tomatoes cut in halves with ¼ tsp oregano, thyme, salt, and pepper and set aside.

To assemble the tart, spread a thin layer of the tomato coulis onto the dough, adding an additional pinch of oregano to taste. Arrange the halved tomatoes atop the dough, packing them as tightly as possible. Drizzle with olive and sprinkle with sea salt.

Bake at 425 degrees in the lower part of the oven for 25 to 30 minutes until the crust is golden brown and the tomatoes are slightly charred. Add the lemon zest and serve warm or at room temperature.

Serves 4 - 6