Meyer Lemon Tart

lemon tart

Tart Crust
•  1 c flour
•  2 T sugar
•  1/2 t salt
•  1/2 t Meyer lemon zest
•  1 stick cold butter
•  1/2 t vanilla extract

1. Whisk together flour, sugar, salt, and lemon zest.

2. Cut in thick slices of butter with fork until dough roughly holds together.

3. Stir in water and vanilla. Shape into disk and refrigerate in plastic wrap for a half hour.

4. Press dough into tart pan, then bake at 375 degrees until golden for 25 minutes.

5. Remove tart from oven, then increase temperature to 400 degrees.

Lemon Curd Filling

•  2 large eggs
•  3 large egg yolks
•  1/4 c and 2 T sugar
•  1/4 t cornstarch
•  3T Meyer lemon zest
•  1/3c Meyer lemon juice
•  6 T butter, cut into pieces

1. While tart crust is in the oven, whisk eggs, egg yolks, sugar, and cornstarch

2. Whisk in lemon zest & juice

3. Cook over medium-low heat, stirring frequently, until thick (5-10m)

4. Remove pan from heat and whisk in butter, one piece at a time

5. Pour into tart shell and bake for 30 minutes at 400 degrees until slightly brown and/or set

5b. Midway through baking, check and deflate puffiness- I lined the outer edges of my tart with lemon slices, leaving the inside clean. It puffed up very slightly, requiring a knife poke

5c. If you cover or decorate the tart with lemons, its a good idea to coat the lemons with brown sugar beforehand-perhaps dip them in sugar to coat both sides. They retain tartness after baking, which is delicious/interesting but not for all palates.

6. Decorate with dried lemon verbena and serve warm or chilled

via Martha Stewart

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Tomato & Bread Salad

tomato bread salad
This is an extremely delicious alternative salad from The Sweet Life in Paris, by David Lebovitz. As its just a melange of ingredients, its very easy to customize– I decreased the quantity of most everything to feed two people and made some substitutions (red pepper, shredded cheese) for ingredients I didn’t have that day (cucumber, feta). It keeps well in the fridge, with the bread getting only slightly more saturated, and is really good the next day.

• 4c bread
• 1tsp Dijon mustard
• 1 1/4tsp coarse salt
• Black pepper
• 2-3 garlic cloves, peeled and finely minced
• 6T red wine vinegar
• 2/3c extra virgin olive oil
• 8 medium tomatoes
• 1 cucumber
• 3/4c pitted black or kalamata olives
• 1 onion
• 1 packed cup of fresh basil, mint, and flat-leaf parsley (mixed together)
• 1/2 lb feta cheese

1. Cut bread into cubes and toast in the oven for about 15 minutes, turning periodically for full coverage.
2. In serving bowl, whisk mustard, salt, pepper, garlic, vinegar, and olive oil.
3. Slice tomatoes and other veggies in half and squeeze out juice. Cube.
4. Add vegetables to bowl with dressing. Mix in herbs and bread pieces and toss well.
5. Crumble cheese on top and serve.

Zucchini & Tomato Tart

zucchini tomato tart

• 2 tomatoes
• 2 zucchini
• 1/3 onion
• handful each: mushrooms, spinach
• 2 eggs
• 1/3c (almond) milk
• handful cheese (Parmesan, mozzarella)
• fresh oregano, rosemary, thyme, sage, and garlic
• herbes de Provence, s&p, olive oil

1. Roast sliced zucchini at 450. Flip once, browning slightly on both sides.
2. In casserole dish, layer chopped onion, zucchini, spinach, mushroom, and tomato. Pour over half mixture of beaten egg, milk, s&p. Add herbs and cheese (in this case, parm & mozz but goat or gruyere would be awesome).
3. Continue layering, finishing with egg mixture then full zucchini layer. Cover with sliced tomato, sprigs of thyme, & olive oil. Bake at 350 for 45m (or more, if needed).

(*inspired by this eggplant tart, which includes crust http://nyti.ms/18DwDUF)

Ratatouille

ratatouille

1 (or so) each:
• eggplant
• zucchini
• white onion
• red bell pepper
• large tomato (or a few medium)
• Garlic, olive oil, parsley, s&p, fresh Provençal herbs of your choosing

1. Cut eggplant and zucchini into large cubes. In olive oil, cook over medium heat for a few minutes, until eggplant softly browns
2. Remove from heat, set aside. Now heat cubed onion and red pepper in same fashion. Mash and mince 2-3 cloves garlic and add, along with some s&p. Set aside in another bowl.
3. Heat cubed tomato & olive oil
4. In large pot, layer 1/2 of tomato mix, then pepper & onion mixture, then zucchini & eggplant, then rest of tomato. Sprinkle parsley (lots) on top, drizzle olive oil. I put a few sprigs of oregano, lavender, sage, and thyme to infuse. Cover.
5. Leave on medium heat for a while, then remove sprigs and stir. 6. Stir every so often, and eventually remove cover and set to boil. Stir more frequently during this period. Simmer.

It’s done when you feel it’s reached a good consistency. I like mine soupy, so I don’t reduce very long and add a bit more olive oil here and there. If you like less liquid, let it boil longer or squeeze the gel/seeds from the tomato before you begin. If you’d rather make the movie version, look for “confit biyaldi”.

Serve with big chunk of fresh bread, and love your leftovers. :)