I am bundled to the brim. Someone turn the sun back on please. Wool socks and long cashmere sweaters are nice, but I’d rather not be wearing them right now. I’d also rather not be drinking excessive amounts of coffee in an attempt to keep myself warm.
This current cold snap sent me into a produce panic (likely induced by excessive caffeine consumption). I’m not ready for gratin dishes stuffed with root vegetables and bubbling cheeses. I’ll eat summer fruits and veggies by the bushel if it means postponing winter for just a little bit longer.
That’s what I tried to do with this tart, stuff it with summer, but it’s a bit deceiving. It’s overflowing with summer veggies and it’s colorful and cheerful yes, but those zucchini slices are sitting on top of a buttery crust and a warm ricotta under layer. Don’t get me wrong, I really did want to make a purely summer dish, but a cold salad just wasn’t going to cut it, I needed something warm and cozy and comforting. Simply put I needed winter to be disguised by summer. And it sort of worked, but I still want a bit more summer, or at least fall.
It's Monday, which means this recipe is doubling as the 'Recipe of the Week' over at My Girlfriend Guide to Zürich. Last week I attended their Girls Night Out event at the Museüm fur Gestaltung (The Design Museum) where we were treated to a tour of the François Berthoud exhibit, given by François himself. A notable fashion illustrator (think Vogue, Channel, Dior, Cartier, etc) his works were provocative in their simplicity of color and form. Definitely worth a visit if you are in the Zürich area.
While you are waiting for the eggplants to sweat you can cook the onions. Heat 2 tablespoons of olive oil in a skillet and add the onion, stirring occasionally until the onion is soft, juicy, and slightly tan in color, about 15 minutes. Place in a bowl and set aside.
Slice the remaining vegetables about 1/8”/3mm.
Lightly flour your work surface and with a rolling pin roll one of the dough discs into a rough circle about 1/8” / 3mm thick large enough to cover your tart pan. Don’t roll up and down, but rather roll out from the center, turning the dough every so often to ensure even thickness. Place the dough in your butter-greased tart pan, smooth out around the edges and trim excess dough.
Preheat oven to 375ºF/190ºC. Begin layering the veggie slices. Start with the onions, spreading them over the dough. Follow with the ricotta and then most of the tomato sauce. Place some of the larger eggplant slices, as many as will fit, on top of the tomato/ricotta/onion layers. Drizzle with the remaining tomato sauce. Starting from the outside begin to spiral the zucchini, pepper, eggplant and tomato slices in whatever order, fashion you please (I did 3 zucchini, then 2 pepper, 1 eggplant and 1 tomato, but really it’s up to you and what veggie you want to feature). Before you continue to the inner spirals add 3 or 4 more of the larger eggplant slices in the middle. Continue spiraling until you reach the center. Sprinkle with salt, pepper and olive oil.
Place in the oven and bake for 45-50 minutes. Let it cool a bit and then remove the tart plan. Best served warm.
'We' went on a bike ride, which means I bought a bike! We went back to the flea market this weekend and I found a blue 1980s style cruiser bike. It doesn't have a basket yet, but I'm on a mission to find one.