Written by Cassie Shortsleeve July 01, 2016
Nantucket is practically a cliché of a New England vacation, with its luxurious gray-shingled homes and crushed shell driveways; private jets dotting a sleepy runway; and barrier beaches and dunes with bikes parked alongside. With summer comes the crowds, and certain realities (like college parties on Nobadeer Beach) are inevitable. But they’re also avoidable. To take advantage of new offerings like hip hotels infused with history and a just-opened culinary center, you must first navigate the island’s historic cobblestone streets, en route to a perfect weekend that isn’t a stereotype.
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This tart or tomato pie as most people will call it, is utterly delicious. My mother-in-law and I may have fought once over the last piece at one time or another. It’s that good.
Salting and draining the tomatoes will help with the crust becoming soggy, but they will still be very juicy and fresh tasting.
By Executive Chef Erin Zircher
2 c. all purpose flour
1 T sugar
1 t. kosher salt
1/2 c. unsalted butter, cubed
2/3 c. water
½ t. dry yeast
½ c. mayonnaise or crème fraiche
1 t. Dijon mustard
1 c. shredded mozzarella
1 c. shredded cheddar
4 tomatoes- sliced and salted
1 heaping cup basil leaves, torn or roughly chopped
12 inch tarte pan with removable sides - spray with pan spray
In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter. With your fingers, work the butter into the flour mixture until it is almost entirely broken into pea sized pieces. In a large measuring cup combine the water and yeast. Add the liquid to the flour mixture. Using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together. (*Being careful not to overwork the dough, which will make it tough.) Shape into a ball and cover with a piece of plastic wrap (the butter wrapper is also a great cover for the dough). Let the dough rest for about 1 hour. The dough will slightly puff, but not double in size.
Core and slice the tomatoes into thin slices with a serrated knife. Lay the slices on a cooling rack set over a sheet tray. Sprinkle the tomatoes with sea salt and let them rest as you prepare the rest of the tart. This will help remove some of the moisture from the tomatoes, helping to prevent sogginess. (The tomato water can be frozen as ice cubes for your next bloody mary.)
Preheat the oven to 425 degrees. Spray a 12 inch tart pan, with a removable bottom, with pan spray. Roll out the dough on a floured surface and gently move it to the pan. Tuck the dough to fit the mold, trimming the tiny bit of excess dough the hangs over the edge. Using a fork, dock the dough 10 times in different areas, creating holes, which will prevent the dough from rising. Place the prepared pan with the dough in the freezer for 5 minutes to slightly chill. Then bake for 10 minutes.
Bake at 425 degrees for 10-12 minutes. Allow the crust to cool 10 minutes or longer before proceeding.
Spread with cheese mix, top with basil, then sliced tomatoes in any desired pattern. Top with a grinding of fresh black pepper. Bake another 20 minutes.
Serve the tart slightly warm or room temperature. It is a wonderful light lunch. Drizzled with olive oil and served with an arugula salad.
As we say farewell to Sweet September, we hope you will join us these first two weeks of October for our final days of the summer season. Don't let the stormy, grey lady weather keep you from enjoying all this CRU this weekend.
CRUise down the wharf for your final CRU fix and enjoy new fall menu items along with your summer favorites now through Monday, October 12. We couldn't be happier with the amazing season four full of the best CRU Crew yet, abundant oysters and, of course, endless summer sunshine.
Be sure to MARK YOUR CALENDARS for our Closing Party Monday, 10/12 and our re-opening for Christmas Stroll Thursday 12/3.
Fall on the waterfront has a sweetness in the air. Join us as we toast the birth month of bourbon, introduce delicious new autumn menu items and finish the month by kicking off Fall Nantucket Restaurant Week.
We are currently open five days a week, we are always serving resort hours, 11am to 11pm, closed Tuesday and Wednesday, with both cocktail bars ALWAYS open until 1am. Tomorrow marks one month until our fall closing date of Sunday, October 19 so be sure to come get your CRU fix on the waterfront very soon!
Summer on the waterfront
2014 Nantucket Race Week has arrived. We can't think of a better venue to watch this annual event than right here on the waterfront at CRU.
This summer seems to be flying by so be sure to come get your CRU fix to savor all of the best of the season from farm tomatoes and corn to local tuna, lobster and fluke. CRUise down the wharf to toast these gorgeous summer day, sample our award-winning brunch and indulge in the most expansive raw bar on island. Always serving resort hours, 11am to 11pm seven days of week with both cocktail bars open until 1am.
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2014 has brought us an amazing crew at CRU. Their hard work, enthusiasm and passion make CRU better every day. From preparing our award-winning cuisine, and hand-crafting cocktails to serving you around the clock, these staff members make us shine. Summers seems to be flying by so be sure to cruise down the wharf soon to get your CRU fix. Our talented team can't wait to welcome you to CRU!
Join our mailing list to keep up with our news and events.
See you on the waterfront!
Rocco's Oyster Pick of the Week
This week, my oyster pick isn't just one oyster but two. We proudly serve these two local oysters daily at CRU. The Fifth Bends grown by Simon Edwards and the Pocomo Meadows grown by Steve Bender. Both oyster farmers are very passionate and knowledgeable, providing us with the best oysters they harvest on a daily basis. Having a close relationship with them allows us to offer high quality, locally grown products which are the cornerstone of our raw bar.
The Fifth bends are grown in the head of the Nantucket harbor in deep water which provides plenty of food source. These oysters are plump, meaty and briny.
The Pocomo Meadows are grown in the mouth Polpis harbor near two fresh water creeks. These creeks help influence the sweet mineral taste that the Pocomo Meadows have.
I have spent time out harvesting oysters with both Steve and Simon and it is awesome to see the process first hand then be able to serve them up behind the raw bar. Come get some today at CRU. They are shucking amazing!
In The Press
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Wonder what to serve for your next summer cocktail party? Try a CRU favorite carrot hummus for a light, summertime addition to your cocktail hour. This dish is inspired by Executive Chef, Erin Zircher's mediterranean travels and culinary training.
Here's the recipe edited to prepare with ease at your home sometime soon.
4 c. Carrots, chopped (about 5 carrots)
1 can (16oz) Chickpeas
1⁄2 c. Tahini
1 t. Ground Cumin
2 t. Kosher Salt
4 cloves Garlic
Juice of 2 lemons
In a saucepan, cover the carrots with water and bring to a boil.
Boil the carrots for 30 minutes or until tender. In the last 5 minutes of cooking, add the drained chickpeas to the boiling water. Heating the chickpeas will help create a smoother texture.
Drain the carrots and chickpeas. In a bowl combine all of the ingredients. Puree the mixture in batches using a food
processor. Serve with crudité, fresh bread and olives.
Our signature cocktail, created by Kat Dunn, became an instant house favorite the day we opened the doors in May 2012. Fresh cucumber and lemon balm give the refreshing flavor and aroma to this summertime sipper. Served up and icy cold with Zubrowska vodka, it is the ultimate answer to the question “what should I drink on vacation on Nantucket island?”
Want to enjoy one at home? Here's the recipe for this iconic CRU cocktail.
2 oz Zubrowska Bison Grass Vodka
1 oz Fresh cucumber puree
.75 oz Fresh lemon juice
.75 oz Sesame simple syrup
1 lemon balm leaf
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
We are happy to announce that one of our recipe's was featured in Town & Country recipe section. Enjoy the read below.
May 2, 2014
Our favorite restaurant in Nantucket, Cru, shares the recipe for its grilled skirt steak with summer tomatoes, avocado & sweet corn salsa verde.
By Micaela English
Our favorite restaurant in Nantucket, Cru, opens it's doors for the summer season on May 8. We can't wait to go this summer, and in the meantime, make their amazing skirt steak recipe at home. Yum!
4, 6 oz skirt steaks
1/4 c olive oil
6 cloves garlic, crushed
2 sprigs rosemary, roughly chopped
cracked black pepper
Marinate the skirt steak a few hours before you plan to grill. Refrigerate until you begin preheating your grill.
Salsa verde base (The salsa verde base may be made a day ahead.)
1/4 c chopped green olives
1/4 c chopped pepperoncini peppers
1/4 c finely chopped red onion
1/2 c fresh lemon juice
2 c sweet corn, grilled and removed from the cob
1 cup chopped summer herbs.
(We love to use basil, flat leaf parsley, chives & lovage)
1/4 c olive oil
4 lemons, juiced
4 sliced farm tomatoes
1 sliced avocado
Combine all of the ingredients for the salsa verde base and refrigerate until you are about to serve the steaks. I like to peel the corn and grill it whole on the cob. Let the corn cool and then cut it off of the cob. At the last moment, combine the grilled corn, fresh herbs, lemon juice and olive oil with the salsa verde base.
Grill the steaks. About 5 minutes per side for medium rare. Let the steaks rest as you arrange the sliced tomatoes and avocado. Slice the steaks and lay them across the sliced tomatoes and avocado. Top with the sweet corn salsa verde and dig in! This recipe should serve 4.