Next Tuesday, July 16th, the Tuesdays with Dorie group will be baking the Summer Vegetable Tart on page 436 of Baking with Julia. But I’ll be in France for the next two weeks on a 15 day river cruise, enjoying first hand some delicious French food and wine!!!!
Yesterday I went ahead and baked the vegetable tart so I won’t keep getting behind on the recipes. It’s made with phyllo dough sheets layered in a tart pan for the crust. I wish there had been a photo, because I wasn’t completely clear what the instructions were telling me to do with it. The recipe called for mushrooms, but I substituted swiss chard because I have LOTS of chard in my garden. I added a red bell pepper, a yellow bell pepper, an onion, some garlic, and two 4 ounce packages of goat cheese. The crust is baked unfilled and the vegetables are sauteed in a skillet, then the goat cheese in mixed in to make a creamy filling. After the ring is removed from the tart pan, it holds up better than I expected it to. We liked it, but we thought it was a little too heavy on the goat cheese. Next time I think 4 ounces would be plenty. Au revoir and bon appetit!
Better late than never. This recipe was scheduled for July 2nd, but I finally got it made on July 11th. We were invited over for dinner last night, so I made this tart as a dessert, and also the summer vegetable tart (that’s coming up next week) as an appetizer.
The recipe for the yogurt tart is found on page 378 of Baking with Julia, and I also found it online here. It was really simple to make, not too sweet, and a light dessert for a summer dinner. The Flaky Pie Dough recipe for the crust mixed up easily in the food processor, chilled for 30 minutes, then rolled and pressed into a springform pan. I had a little difficulty getting the sides of the pie crust to stay up in the pan because the sides go straight up. The crust is baked first, then the yogurt/egg/sugar/flour/vanilla mixture gets poured in, topped with fruit and almonds, and baked for for 40 minutes. I used blueberries and peaches, sprinkled with slivered almonds. The tart unmolded nicely from the springform pan. As suggested in the recipe, we ate it at room temperature and it was good, but I definitely liked it better this morning cold from the fridge for breakfast.