Happy Tuesday guys!  I'm slowly getting back into the pace of a normal blogger again, and it feels good!

After seeing a friend of mine's garden the other day, I decided to get my butt in gear and finally prep mine for some plants!  I spent the majority of the day getting plants and weeding and prepping the garden.  It's finished and I really hope that the third year is a charm for us!  I usually start with just seeds, but because of the late start, I decided to buy plants.  Hopefully I can take care of the garden a lot better than I did last year (time just got the best of me!).

Anyway, in honor of my little sister's birthday yesterday, I'm posting a quick and easy tart using Phyllo dough!

Ingredients:

Box of Phyllo dough, thawed
1/2 cup fresh pineapple, cut into 1/2 to 1 inch cubes
1/2 cup walnuts, toasted
1 tablespoon sugar
1 teaspoon walnut oil
1/2 teaspoon salt
1/4 cup almond flour
melted unsalted butter, for brushing

Preheat oven to 375 F.

Combine the walnuts, sugar, walnut oil, salt, and almond flour in a food processor.  Process until well combined and resembling a coarse meal.

Lay out a piece of Phyllo dough and brush it lightly with melted butter.  Sprinkle about 1 & 1/2 teaspoons of the walnut streusel atop the sheet of Phyllo.  This will help the layers stay flaky and not stick together after the baking process.  Repeat with 5 more pieces of Phyllo.

Place pineapple about 2 inches from bottom of Phyllo.  Roll up carefully, brushing edge with additional butter to help seal the tart.  You should have a nice thick log.

Using a serrated knife, cut 1 & 1/2 inch slits (being careful not to cut all the way through – halfway should be sufficient) in the log.  This will make it easier to cut after the tart is baked.  If you didn't do this, your Phyllo would basically fall apart if you tried to cut it.

Brush top with melted butter and sprinkle any leftover streusel on top and place on a parchment lined baking sheet.  Bake for about 15-20 minutes, or until golden brown.

OH!  And I got my wedding pictures back last night and here is our favorite –