Thursday, July 8, 2010
You better get used to seeing a whole mess of zucchini recipes because they are coming out of my ears! We have six plants and I never imagined we would have this kind of luck, but we are harvesting at least a couple every day.
Although I would never consider freelancing in the baking department, cooking is something I am much more comfortable with taking risks. I knew that I wanted some type of tart, so I turned to Smitten Kitchen for a simple no-shrink tart that did not have to be par-baked. I have to say it wasn't as flavorful as some tart doughs I have made, but I can make some adjustments next time.
As the dough firmed up in the fridge, I caramelized some onions and sliced the mushrooms and zucchini. I only par-cooked the mushrooms and zucchini since it would have lots of time to cook in the oven. Then I set about layering the tasty goodness in the tart dough. First, a healthy dose of goat cheese seasoned with fresh basil, chives, parsley, salt and pepper. Next came the caramelized onions and mushrooms, and finally I layered the zucchini on top. I baked the tart for about 25 minutes at 350 and voila...my freelancing paid off.
This is a great example of using items you have on hand to make something really delicious by just trusting your instincts and experimenting with tastes you enjoy.