Monday, August 30, 2010

zucchini tart

Copy of FOOD 036

You will need:

1 sheet puff pastry
2 zucchini - thinly sliced lengthwise
2 small white or yellow onions - thinly sliced
1 red onion - thinly sliced
1 egg - whisked with a little water
about 1/4 teaspoon sugar
1 (maybe 2) pats of butter
olive oil
1/2 bunch fresh dill - 2 tablespoons chopped
1 teaspoon red chili flakes
Parmesan cheese
Large baking sheet covered with parchment paper


oven to 375

move oven shelf to the spot just below the middle 
(sorry...terrible description)

Lightly flour your work surface then roll out puff pastry sheet to about 10x12
Trim edges so all is nice and pretty
Move to baking sheet
Brush edges with egg/water mix
Use trimmings to make little border around pastry
Use a fork to poke some spots all over the bottom of pastry sheet
Put back in fridge till ready to use
Warm skillet to medium heat - add butter and olive oil - add sliced onions - add sugar and salt and pepper to taste - stir occasionally - let cook till edges look crispy - probably about 10 to 15 minutes depending on how hot your pan gets.  Remove from heat and mix in 2 tablespoons chopped dill and the chili flakes - let cool.
Retrieve pastry sheet - spread onion mixture evenly over pastry - top with slices of zucchini - drizzle top with little olive oil (salt and pepper if you wish) then bake till pastry is puffed and golden - about 20 minutes
Let cool for few minutes then garnish with Parmesan shavings and roughly chopped fresh dill.

Best served warm or at room temperature

Thursday, August 19, 2010

Cacio de Pepe

FOOD 004