It’s often asked of cooks how we like to store our recipes. I’ll admit, I have no rhyme or reason, although, this blog was started as a means of organizing and recording some of the things I come up with. Some are stored in “favorites” folders online and on my hard drive. Others are bookmarked in favorite cookbooks. Still others are meticulously printed and cut to fit on a single sheet and stuffed in a file. And then there are those recipes that are just stored in my head, waiting to leap out onto a cutting board or into a mixing bowl, to be made forever tangible and recorded into lasting memory. Some recipes are fortunate – they’re so badly wanted, and the perfect occasion is right around the corner (often pulled out of thin-air and scheduled for the purpose of debuting the recipe), and I run to the grocery store (or three stores) to gather everything I think I need. Others sit around and wait. They might sound good in theory, but I just don’t have all the skills yet, or the perfect party to host or bring food to. They get set aside, and other new recipes come to center stage. They’re never forgotten, however, and have no fear – they will make it to the table, when the time is just right.
1) I used my favorite pie crust of the week (the truth is, I’m still trying to find out) and blind-baked it in a tart pan.
2) Meanwhile, I used the slicing attachment on my food processor to create thin rounds of eggplant, zucchini, summer squash, red pepper, and red onion.
4) I layered the vegetables in a circular pattern, repeating the order over and over again. I love symmetry.
5) I tented the edges of the crust with foil (I have a fear of burned edges) and continued baking until the vegetables had the beautiful look of being done.