Showing posts with label cornmeal crust. Show all posts
Showing posts with label cornmeal crust. Show all posts

Thursday, March 16, 2017

FLEXIBLE TOMATO AND ZUCCHINI TART #recipe @LucyBurdette



LUCY BURDETTE: I first spotted this tart on Recipe Girl 
while I was browsing Pinterest (one of my favorite ways to procrastinate, especially if I'm a little hungry.) I love making homemade pizza, but here I was immediately attracted to the cornmeal crust. I've made this twice now, the second time spreading some homemade pesto on the crust before adding the vegetables and cheese. It was delicious!

INGREDIENTS:


CRUST:
1 1/2 cups flour
1/2 cup whole grain cornmeal
1 tablespoon granulated white sugar
1/4 teaspoon salt, scant
1/2 cup cold unsalted butter, cut into pieces
1/3 cup milk plus 1 tsp vinegar

FILLING:
2 leeks, well cleaned and thinly sliced, or 1 red onion
1 tablespoon olive oil
1/2 cup shredded Fontina cheese
½ cup fresh mozzarella, shredded
About 1 1/2 cups cherry tomatoes, sliced in half
1 small zucchini or yellow squash, thinly sliced
6-8 leaves chopped basil
Freshly ground black pepper




If you are using leeks, clean them well, chop them, and sauté them briefly in a little olive oil. If you are using an onion, sliced finely, but no need to cook ahead.
Preheat the oven to 350. Mix the dry ingredients, flour, cornmeal, sugar and salt in the bowl of a food processor. Then cut the butter in until the mixture looks crumbly. Add the milk and mix briefly until the dough comes together. 

Put the dough in the center of a piece of parchment paper and roll into a circle, 12 to 14 inches. No need to worry about making it beautiful. Slide the dough on its parchment onto a large cookie sheet.

If you are using pesto, spread the pesto around the dough circle, leaving an inch and a half on the outside. Sprinkle the leeks or onions over the pesto. Add the cheeses, followed by the zucchini or yellow squash. Apply the cherry tomatoes on top and sprinkle with basil. Now fold in the edges of the tart. Bake for 45 minutes to an hour until the crust is browning and the center is bubbly.

I served this with a salad and it was a good amount for three people, or for two with a slice left over.

 And here's the version with the pesto and zucchini--equally delicious!



Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!



Thursday, July 24, 2014

Anything-in-the-Garden Quiche #recipe plus #giveaway


  

LUCY BURDETTE: Ladies and gentlemen, our photo contest will be winding to a close tonight at midnight, though you still have time to enter! Click right here and post your photo...The prize is this really cute MLK tote bag, stuffed with our mysteries!


 


And also enter the drawing today for a copy of Jenn McKinley's SUGAR AND ICED: comment by midnight (include your email) on the bottom of our post today.

 










To give you sustenance for the final stretch, I've made a garden quiche. I decided to try something a little fancier than my father's oil and milk crust recipe, so this one has cornmeal and butter in it. Honestly, it was delicious! As for the inside filling, you can choose your veggies from the farmer's market, or select whatever looks best in your garden.

Preheat the oven to 425.

Ingredients for the crust

1/3 cup unbleached white flour
1/3 cup cornmeal
1/3 cup white whole wheat flour
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter, slightly softened
a few teaspoons milk

Mix the dry ingredients together in a medium bowl. Cut the butter in until it resembles heavy sand. Add milk teaspoon at a time until the dough sticks together. Roll it out between two pieces of waxed paper and transfer it to a 9 inch pie pan.

 

Ingredients for the filling

2 cups chopped vegetables (I used snow peas and chard)
2 shallots, minced
Olive oil
3 eggs
1 cup milk
1 cup shredded cheese (I used cheddar and smoked gouda)

Saute the shallots a minute or two in olive oil over medium heat. Add the other vegetables and saute until they begin to soften.









 



In another bowl, whisk together the eggs, milk, and cheese. Stir in the cooked vegetables and pour the mixture into the prepared crust. 




 



Bake at 425 for 15 minutes, then reduce the heat to 350 and bake another 20-25 minutes until crust is golden and filling set. 


Enjoy!








MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

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