This is what I accomplished this morning: a cornmeal-crusted ratatouille tart, using an Ellie Krieger recipe. Click on the photo for a larger size! Underneath the crunchy parmesan cheese are layers of roasted eggplant, zucchini, tomato, mozzarella cheese, and basil fresh from my garden. I didn't have any shallots but I did have lots of garlic and onions around. So I substituted one small onion and one garlic clove to approximate the shallot flavor.It turned out wonderfully. Tastes like summer! I worried about the veggies getting soggy but they turned out fine. The crust could use a little more flavor, maybe more butter and a dash of sugar, but otherwise I wouldn't change a thing. My tart pan is larger than the recipe requested (11 inches vs. 9 inches), so I didn't have enough crust to creep up the sides. But that's OK, because I'm generally too scared to invoke the removable-bottom feature of the pan anyway. It was fun to make and nearly fool-proof, but it's definitely a weekend kind of project with the crust-making and pre-roasting of veggies.
1 comments:
I'd definitely give that a try despite my thinking that eggplant is slimy and gross. The zucchini and tomato and cheese would make up for it. Sadly, I have no tart pan. I think I'll make a strawberry rhubarb pie this weekend instead. Or maybe I'll just make a rhubarb pie and use the strawberries to make daiquiris.
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