Thursday, May 21, 2009

Tart Addiction



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
pesto (optional)

1 cup of ricotta cheese
1 egg
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.



Enjoy!



Lots of tart pans to choose from..............do you think I have a problem?



27 comments:

doggybloggy said...

is this tartology - the study of tarts?

kat said...

Lol, your killing me with all this tartiness

My Carolina Kitchen said...

Lovely tarts Stacy. I too have big tart pans as well as small ones, but not the selection you have. Great photos.
Sam

Anonymous said...

That is one beautiful tart. How creative you are besides being a great cook and photographer you are a food stylist supreme!!!
mil

Lisa said...

This looks beautiful. I don't have a single tart pan so now you are going to make me go buy one.

lisa said...

Eggplant sounds so good to me lately, I keep seeing it in dishes and then craving it. Love your extra deep tart pan.

Elra said...

Hmmm, I can see that. I am jealous of your tart pan collections. WOW, that's a lot Stacey!
Oh your summer vegetable tart look so good.

Karen said...

Yummy! I love tart pans too... they're wavy, crinkly, easy to fill, they come apart and it seems like everything you put in them comes out beautiful!

pierre Lamielle said...

Holy cow! What a brilliant collection of tart pans! That is amazing. I'm all aboutabout the tarts and pies. It isn't a response to emptiness, it's a reflection of your your willingness to share the goodness in your heart. What the?.. guh, I think I was just channeling a Hallmark card.
And it's not a problem... unless I'm kidding myself. Well at least you're not alone.

Dana said...

You definitely win the tart pan Olympics. I thought I had a lot but I only have 9, 10, 11, and 12 inch pans plus one square one. I'm jealous!

A Feast for the Eyes said...

ROTFL! You make a lot of tarts, indeed-- and they are all lovely and tempting. I hope you continue to blog about more tarts, because I love them. I like making them because making crusts is much easier than rolling pie crust. Lovely!

The Duo Dishes said...

That's a lot of tart pans there. This is another good one though. It's quick eats.

Debbie said...

Your tarts are lovely and please just keep making them!!! I love using the pie crust for them. So much easier....

LaDue & Crew said...

You are cracking me up! This looks delicious~ and I envy all of your tart pans!

Culinary Cory said...

Wow! You have quite the collection of tart pans. I love it.

Bob said...

I wouldn't call it a problem. I would say that you just need to invite certain food bloggers over to help you eat them. ;)

The Food Hunter said...

I love your tart addiction. especially since it turns out such delicious looking tarts.

Melissa said...

Oh no, no problem.

*Backing away slowly from crazy tart lady*

Ciao Chow Linda said...

I have tart pan envy. I want some of your pans - and a slice of that wonderful looking veggie tart, even though I'm full from lunch.

Culinary Wannabe said...

My lord, you're just a regular Williams-Sonoma over there! Guess I know who to turn to when the urge to make a miniature oblong shaped treat strikes me. At least I don't see any in the shape of woodland or disney creatures. :)

Marta said...

Oh Stacey! Please, never stop making tarts! I love this one, I'm SO making it!!! Eggplants and peppers, what's not to love! Thanks :)

Maria said...

I love your tarts! This one looks outstanding!

The Short (dis)Order Cook said...

That is an impressing collection of tart pans. I own exactly one. I keep saying I'm going to get myself some mini tart pans because I just love little things like that.

You totally stole away my opportunity to make lewd jokes about you being tarty. Great minds think alike.

You certainly do know how to do a pretty tart!

Cate O'Malley said...

LOL, so many tart pans! This one looks fabulously perfect to celebrate Spring vegetables.

Proud Italian Cook said...

You know I have tart pan envy, especially those high flutted ones you have. I need to take a trip to Sur La Table, is that where you got them??
You are the queen of tarts girl!

Kerstin said...

Wow, what a tart! I love roasted eggplant and red peppers together and your tart is just gorgeous!

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