![]() ![]() There’s something to be said for not fixing what ain’t broken, right? Then again, at their current levels, the zucchini and cheese balance each other nicely. I might be tempted to double the cheese filling next time I make this it puffed beautifully in the oven but then deflated a bit. ![]() Three years ago: Strawberry Chiffon ShortcakeĬrust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart But mostly, and most importantly, it is perfect the way it is it begs for a big green salad and a glass of dry white wine and frankly, so do I. I’m curious to try this with tomatoes too, perhaps if you seeded them, it wouldn’t get too soggy. Zucchini are piled high at the markets around here right now, but even if they weren’t, I think you could easily swap yellow summer squash or even eggplant (I’d cut it thinner, so it cooks faster). I played around with the levels and ended up with this, a simple summer dinner or an appetizer for something more intense. I had been looking for something that would allow zucchini and ricotta to play off each other and found it in an old Cook’s Illustrated recipe for a tart. I’m not bragging, it’s a fine, fine recipe I adapted from an old Williams-Sonoma cookbook. When I made it again yesterday and I was not sure I could tell it apart from store-bought puffed pastry. ![]() I bet you didn’t know a little tart could be so filling, huh? And then, tsk-tsk, I apparently stopped making savory galettes and it’s such a shame because what each of these has in common is a crust so amazing, you will not believe it came out of your kitchen. That’s how the saying goes, right? The next winter was all about Eastern Europe, with a cabbage and mushroom galette with chopped hard-boiled egg, dill and greens. I moved onto a roasted butternut squash and caramelized onion galette the next fall and oh man, I would not kick that out of the kitchen for eating crackers. It is unbelievably good, it will always be welcome, anywhere. I digress: galettes! My galette obsession began with a wild mushroom and blue cheese galette a friend and I used to make every Christmas. ![]()
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