Obtainable. Obtainable and overwhelming. That pretty much describes this summer. We can obtain great memories this year by creating a fun summer in spite of all of the social distancing. It just takes a lot of inspired thought to reconsider what we think it should look like. To open our minds to something different. To rethink and redo all the plans, goals and ideas I had for this summer is so sad, it’s incredibly overwhelming at times. Especially when the zucchini I planted has failed to produce and the rabbits gnawed the tops off all the green bean plants and the slugs….aaagh! the slugs! It just adds to the sadness and the sense of failure. Damn it. The only way to soothe this achy heart is with a full stomach.
A crispy crust with some cheese and herbs is all I really want. But then all there are a lot of fresh vegetables that are sitting on my kitchen table to consider using up like the massive summer squash my neighbor foisted on me and perhaps some roasted peppers that have been hanging out in the refrigerator.
This is a forgiving recipe so that you can use whatever you have on hand and it will still come out tasting delicious and satisfying for dinner especially when paired with your favorite chilled rose. (Just a suggestion!) Easily swap out the flour in the crust for King Arthur Gluten Free Measure for Measure Flour to make it gluten free.
Summer Vegetable Tart (8-10 slices) Crust for 2 tarts: 2 cups all purpose flour (or 2 cups King Arthur Gluten Free Measure for Measure Flour) 1 stick cold butter, cut into cubes 4 teaspoons baking powder 3/4 cup milk pinch of salt Filling for 1 tart: 1 medium zucchini or summer squash (you can also used any vegetable from your refrigerator!) 1 tablespoon olive oil 2 teaspoons cider vinegar 1 cup ricotta cheese 1/4 cup grated Parmesan cheese 1 handful fresh thyme 1 egg salt pepper Preheat oven to 400 degrees. In a large bowl or in a food processor, mix all ingredients for the crust. Pat into 2 disks and wrap each in plastic. Refrigerate for about 20 minutes. Slice zucchini or summer squash as thinly as possible. Place in a medium size bowl and toss with olive oil, vinegar, 1 pinch salt and 1 pinch pepper. Set aside. In another bowl, mix ricotta, Parmesan, egg, thyme, 1 pinch salt and 1 pinch pepper. Roll out dough for one tart on a lightly floured piece of parchment to 10-12 inches in diameter.(Keep second disk for another use or freeze for up to one month.) Spread the ricotta filling in a circle leaving 1 1/2 inches edge. Place zucchini in concentric circles to cover ricotta filling. Fold edges of dough up along edges of zucchini and filling. (If using gf flour, use edges of parchment to lift edges of dough and press around zucchini.) Brush dough edge with olive oil and vinegar left in bowl from zucchini slices. Slide tart and parchment onto a rimmed baking sheet and bake tart for 25-30 minutes until edges are golden brown. Remove to rack to cool. Serve warm or at room temperature.