It is her REAL Birthday today~ Have a great day Jojo~
I had seen a photo at Foodgawker:)..and Loved it.. I saved the photo and the recipe..Then ..out of the Blue..My friend Jain made it !
I thought.."What am I waiting for?"
Oh que c'est bon!
I used pre-made puff pastry..cause I had it..:)
and used my marinated goat cheese:) The lemon..was a true little kicker..and I used Dijon Grainy mustard.. Herbes de Provence..and topped w/ pearl boconccinis:)
Honestly..I have made home made puff pastry..But in this heat..or even not..This one is just as good. Sinon.. better because of ease of availability at the last moment~
I will make this again and again.
We had Deviled Cornish Hens
Salata Di Carote et Limone
Baked Rice
The above I learned at my fun little cooking class I showed you earlier this summer~
Some sun dried tomato and rosemary buns
And Marie's Blueberry Tart~
We had a lovely lovely evening outside..One of the few this summer~
M...Delightful to the eye...Happy Birthday to your precious friend...did you make your card?
ReplyDeleteI have a piece of bread to finish the sauce from the delish scallops, (I wish)!!!! xoxo~Kathy.
Happy Birthday to Jojo! What a delightful-looking tart you made. Puff pastry hasn't crossed my lips in too long!
ReplyDeleteWhat a feast--I love the menu, and it sounds like you had a lovely evening!
ReplyDeleteyummy! that tart looks so delicious and so pretty too.
ReplyDeleteBonjour!
ReplyDeleteWe did have a lovely evening..and she is entertaining tonight:) Kathy I did make the tag.You love making them also..and you are so good at them:) Will you bring the bathroom tags?:)
I have had great examples:) I love making these..If I am home ..in the evening..I would rather make tags.. than do other things:) I have some on reserve..waiting for crystals and feathers and ribbons~
It's a great little tart..full of flavor and ease~
Sounds like you had a splendid meal. The tart, I must try.
ReplyDeleteMust have enjoyed the Birthday. Good food makes the day.
ReplyDeleteDo you have a link to the recipe?
ReplyDeleteSimply stunning! I am always amazed when people make something so simple look so stunningly gorgeous! What a lucky friend!
ReplyDeleteHappy Birthday to Jojo....another lucky one with a summer birthday, and most lucky to have you as a friend!! Sounds like a splendid evening! I must try this recipe, I have everything on hand, except the puff pastry. Thanks!
ReplyDeleteHow great does that tart look??! :)
ReplyDeleteGood Morning!
ReplyDeleteAnonymous..the original recipe is from cuisine at home..
Ratatouille Tart
adapted from Cuisine at Home
August 2009
Dough (recipe follows)
1 yellow squash
1 large zucchini
1 red bell pepper
1/4 red onion
3/4 c shredded firm chevre (goat cheese)
2 Tbs thinly sliced fresh basil
1 Tbs extra virgin olive oil
Kosher salt and fresh ground pepper
For the dough: Pulse 1 1/2 c all purpose flour and 1/2 tsp each of table salt and black pepper in
a food processor. Add 6 Tbs of cold, diced unsalted butter and 3 Tbs cold diced shortening; pulse
until pieces of butter and shortening are the size of peas. Add 3 Tbs ice water; pulse to combine.
Shape dough into a flat disk. Chill for at least 30 minutes.
Preheat oven to 375 degrees.
Roll dough to a thickness of 1/4 inch. Fit dough into a 9-inch tart pan. Press dough into edges and trim excess. Cover dough with foil and fill with dried beans. Bake until crust feels dry, about 25 minutes. Remove foil and beans and bake shell for another 5 minutes, until light brown. Let crust cool to room temperature.
Using a mandoline, or the slicer blade of a food processor, slice squash, zucchini, and bell pepper into rounds, and the onion into half-rounds. Sprinkle chevre and basil over the bottom of the tart shell. Arrange vegetables around the edge of the shell, repeatedly overlapping two slices of squash, two slices of zucchini, a slice of bell pepper, and three slices of onion (or whatever combination you wish). Arrange a smaller circle inside the first. Use squash slices to cover the center.
Drizzle tart with olive oil, and season with salt and pepper. Bake until tart is golden brown around the edges, about 35 minutes.
I used Puff Pastry though.. and covered the base w/ grainy Dijon.. some marinated goat cheese here and there.. the zucchinis and onions ..Herbes de Provence..and the pearls.. I also baked it at 400..
The mustard and the marinated goat cheese we tasty to me:)
If you click on Jain..it leads you to the site she found the recipe on..and so on and so on:)
Thank you for asking..I should have been more specific..
Oh how lovely is that...the tart, the photos... everything. Happy birthday to your dear friend..lucky friend..:)
ReplyDeleteI still haven't gotten around to making this. Thanks for posting it again. I'm re-inspired.
ReplyDeleteCheers!
Ry
Love the sound of this!
ReplyDeleteLooks delicious!
Thanks for the recipe
Great site and pics!! :)
Wow. Every time I stop by I learn something beautiful. Did you know that I try to absorb all your beautiful work into my brain and carry it around with me?
ReplyDeleteMonique you should consider being a stylist.
Laura
You must have put a huge smile on Jojo's face! Such a precious gift, from the heart :)
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