The Woefully Neglected Food Blog
March 04, 2007
It is sad really - to have such a lovely blog neglected for nearly 4 months! Well, I should end this today, and simply start writing blog posts again. So with that commitment, I will start with something simple.
I decided that the recipe for tart crusts was just too much - too much work, too much butter, and too much time to bake. Basically, during the week, I want something I can roll out, bake and eat in an hour tops. So I fiddled around with an excellent recipe given to my by the Baking Fool, and it is to her I owe this modification.
This recipe is really the roasted zucchini and tomato tart, with a little less of everything, and light on labor. Instead of making a tart crust, I used the gallette dough recipe from Baking Fool's site and made a savory rather than a sweet dish out of it. The result: a beautifully executed gallette with less butter and less labor.
Step One: Prepare the recipe for gallette dough here. Make the full dough recipe and you will have two gallette balls ready to use anytime.
You will need:
- 3 sliced roma tomatoes
- handful of chopped basil
- 1/3 c grated parmesan cheese (fresh)
- 2 eggs
- 3 tbsp cream or sour cream
- salt & pepper
- one ball of gallette dough
Step Two: Slice 3 roma tomatoes into small circles and drain in a colander for 20 minutes. Sprinkle salt on the tomatoes.
Step Three: Mix shredded or grated parmesan (fresh!) with a handful of chopped frash basil. Whisk in 2 eggs and 3 tbsp of cream or sour cream, and fresh salt & pepper to taste.
Step Four: Roll out one gallette ball and arrange your tomatoes in a tight sircular pattern. Close the edges of the dough around it so it looks like Baking Fool's picture here. Then slowly drizzle the egg mixture over the tomatoes so it just covers them. If eggs are spilling out of your dough - you didn't pinch all of it together tightly enough.
Step Five: Bake this sucker on a cookie sheet in the oven at 400 degrees for about 30 minutes. Don't worry if the egg spills out a little bit while baking, it happens. Serve this in pie sections and enjoy.
I decided that the recipe for tart crusts was just too much - too much work, too much butter, and too much time to bake. Basically, during the week, I want something I can roll out, bake and eat in an hour tops. So I fiddled around with an excellent recipe given to my by the Baking Fool, and it is to her I owe this modification.
This recipe is really the roasted zucchini and tomato tart, with a little less of everything, and light on labor. Instead of making a tart crust, I used the gallette dough recipe from Baking Fool's site and made a savory rather than a sweet dish out of it. The result: a beautifully executed gallette with less butter and less labor.
Step One: Prepare the recipe for gallette dough here. Make the full dough recipe and you will have two gallette balls ready to use anytime.
You will need:
- 3 sliced roma tomatoes
- handful of chopped basil
- 1/3 c grated parmesan cheese (fresh)
- 2 eggs
- 3 tbsp cream or sour cream
- salt & pepper
- one ball of gallette dough
Step Two: Slice 3 roma tomatoes into small circles and drain in a colander for 20 minutes. Sprinkle salt on the tomatoes.
Step Three: Mix shredded or grated parmesan (fresh!) with a handful of chopped frash basil. Whisk in 2 eggs and 3 tbsp of cream or sour cream, and fresh salt & pepper to taste.
Step Four: Roll out one gallette ball and arrange your tomatoes in a tight sircular pattern. Close the edges of the dough around it so it looks like Baking Fool's picture here. Then slowly drizzle the egg mixture over the tomatoes so it just covers them. If eggs are spilling out of your dough - you didn't pinch all of it together tightly enough.
Step Five: Bake this sucker on a cookie sheet in the oven at 400 degrees for about 30 minutes. Don't worry if the egg spills out a little bit while baking, it happens. Serve this in pie sections and enjoy.
