1 hour ago
Thursday, May 21, 2009
Have you noticed that I make a lot of tarts?
Do you think I might have a problem?
I love things that are tart, but also sweet.
I have never been tarty, I am pretty punctual (oh, I meant to say tardy).
I never liked the word "tart" when referring to a "lady of the night", (I guess that's what the Brits call them).
So why this fascination with TARTS?
I have tried to figure it out, have spoken with professionals about it, they say I must have an emptiness, therefore I like to fill things.........
Who cares? Let's get on with today's tart recipe.
Rustic Tart with Eggplant & Roasted Peppers:
4 small Italian eggplants, sliced into thin coins
2 red peppers, roasted
1 cup of ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup fresh chopped parsley
salt & pepper
1 sheet of frozen puff pastry, defrosted
Preheat your oven to 400F degrees.
Lay your eggplant slices on a baking sheet and brush both sides with oil.
Sprinkle with kosher salt and pepper.
Slice your peppers into quarters and lay on another baking sheet skin side up.
Bake eggplant in the same oven with your peppers.
Roast the eggplant about 15 minutes, keep an eye on them so they don't burn. The peppers should be done in about 25 minutes. When your peppers are cool enough to handle, you can peel them.
While the vegetables are roasting, make your ricotta filling. In a bowl, mix the ricotta with an egg, parmesan, herbs, salt and pepper and keep cool until ready to fill your tart.
Roll out your puff pastry to fit in a tart pan with a removable bottom.
I used a square tart pan, since I have so many choices, but you can use any shape you like.
It's ok if the puff pastry is hanging over the sides of the pan, you will be covering the vegetables with the leftover pastry crust.
Now you are ready to assemble your rustic tart.
Spread your ricotta mixture on top of the pastry crust and then layer your eggplant slices and roasted red pepper slices tightly together. I dab a little pesto for flavor and decoration here and there. Bake at 400 degrees for about 30 minutes.
Lots of tart pans to choose from..............do you think I have a problem?