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"WHAT'S FOR DINNER HONEY?"

It's well established that Betty has a farmer fantasy.  A small green plot in Vermont, muck boots, straw hat, perfect produce....We even went so far as to try to have the dream here in the back yard.  And we did, we built that raised bed, we hauled compost, we planted, we watered.  When it came time to reap the bountiful harvest we've been dreaming of?  We got zucchini, oh the zucchini.

A single plant seemed to create three or four squash a day.  One was hidden from sight under a broad leaf, and grew to the size of a newborn baby.  What's one to do with a prize like that?

We could consign it to our "refrigerator bin of good intentions."  That's where vegetables {bought with the the plan to feed our families healthier food} go to sit, go limp, and eventually turn into a green slime.  Yes, the newborn baby zucchini could've gone there, but it had proven itself worthy of more.  So we made something up.  A "forgotten vegetable tart"  Use it for any of the bits and bobs left in the bin.  Then enjoy your virtuosity with a nice glass of Malbec.  Good for you.

Summer Vegetable Tart from Redhead Betty

  • zucchini sliced thinly
  • tomatoes of any kind sliced thinly
  • red pepper sliced thinly
  • a red onion sliced thinly
  • 1 bunch chopped fresh basil or Italian parsley
  • 1 C herb marinated feta cheese {find it at the Fruit Center}
  • frozen puff pastry
  • extra virgin olive oil

Honestly you can use any number of vegetables [or half vegetables] for this tart, so don't be too worried about having them all, or even having enough for the whole tart.  The point is to use up what you have.  Slice everthing you have thinly- the goal is 1/16".

Lay the frozen puff pastry out on baking sheets lined with foil or parchment paper, thaw 40 minutes.  {we did two pastries, because they come two to a box and seriously, how often are we going to make anything with puff pastry again?}  Mash the marinated feta cheese into a crumbly paste and spread on the pastry.  Then layer the vegetables on top overlapping them quite a bit.  Sprinkle the herbs over the vegetables and finish with a drizzle of olive oil, salt, and a few grinds of black pepper.

Bake in a 400 degree oven about 15-20 minutes or until the pastry is puffy and brown and the vegetables are soft.  Cut into large pieces and call it your 5 vegetable servings for the day.