The state of the nation seems not okay. Everyone I know talks money or a lack thereof, speaking softly about the pressure of keeping jobs, or moving into places they never really thought they would need to live. I function in a state of constant anxiety, which is the reason I haven't posted. Seriously, the pressure of keeping it all together. I would discuss work, but shouldn't. Needless to say, it's kicking my ass a bit and I'm keep my head just above water.
Be all that as it may, I've pantry cooked for weeks now. I also find that the way to buy produce cheap only requires that I show up at a Farmer's Market at the end of the day, when the sellers don't want to take produce back to where ever they came from. $9 dollars for 15 pounds of produce, $20 for far more. In any event, I bought eggplants, tomatoes, squash, zucchini, peppers, ya da ya da.
Rather than have any of that go to waste, I put it all into a corn meal crust tart. Lovely, yummy, perfect for the warm weather. Serve with a sparkling lemonade or a delightful rose.
1/2 cup cornmeal
1/2 cup flour
1/4 tsp. salt
2 tbsp. canola oil
6 tbsp. water
Heat the oven to 350 degrees. Place the butter, salt, oil, and water in the oven. Bring all of this to a boil, you want it to look like a brown butter. Once the contents boil and turn a bit brown, pull this out and place the flour and corn meal into the mix. Pull all of this together quickly with a spatula and drop the ball of dough into a tart pan. Let cool a bit and then press into the shape of the tart.
This is a lovely, lovely crust. It looks funky and you'll worry that it's not right, but fear not all is well once the filling is in.
3 roasted eggplant
3 roasted zucchini
several heirloom tomatoes
salt & pepper
6 oz. milk or cream.
Slice all of the zucchinis and eggplant. Salt and let sit in a colander for about 15 minutes. Slice the tomatoes and let drain in another colander. Toss the zucchini and eggplant in olive oil, salt, pepper, and slivers of garlic. Lay flat on a roasting pan and cook for 15 minutes.
Once the zucchini and eggplant are done, let cool. Then layer the zucchini, eggplant, and tomato in alternate patterns. Whisk together the milk and eggs and cover the zucchini, eggplant, and tomatoes. Bake for 30-45 minutes or until the egg/milk mixture no longer jiggles.
Let cool. Serve with salad. Top with feta and parsley.
Good to be back, did you miss me?