Sunday, October 15, 2006

the figs are ripe, fall is here

The figs are dripping off the branches now, and the fallen ones have soaked the air with the smell of autumn. The fact that I need to drink more and more deliciously subtle Mariage Frères tea to keep my toes warm is just another sign that winter is around the corner. I also started my seasonal baking phase this weekend! To start off, a tomato and zucchini tart that's usually associated with summer picnics, but I added a little extra gruyere cheese for some winter comfort. Here's the recipe:

Tomato and Zucchini Tart
(Tarte aux Tomates et Courgette)

a 9 inch tart pan

Pâte brisée

2 1/2 cups all-purpose flour

1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch pieces
1/4 to 1/2 cup cold water


2 small zucchinis, sliced thinly

1 medium tomato, thinly sliced in wedges
1.5 oz of shredded gruyère or swiss cheese (add more if desired)
1-2 tablespoons of dijon mustard
Salt and pepper to taste

Preheat oven to 350 degrees.

• Flour your counter or table.
• Using a rolling pin, roll out the pastry dough about 1/8 of an inch thick.
• Bake the pastry dough as directed for about 10 minutes. Remove from oven.
• Spread the dijon mustard evenly on the tart.
• Sprinkle about 3/4 ounces of the gruyère cheese over the mustard.
• Arrange zucchini slices in a circular pattern to cover the entire surface of the tart.
• Next, place tomatoes in a circular pattern in the center.
• Sprinkle remaining gruyère cheese on top. Add salt and pepper.
• Bake for 25-30 minutes or until golden.

Serve warm. (6-8 servings)


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