this time, olive oil in place of butter in the crust, and the whole egg is used instead of just the yolk.
It is a very interesting twist to the original pate brisée with butter. It is more crumbly, but is much lighter with the delicate addition of olive oil. It almost seems healthy.. is it healthy?
It is a very interesting twist to the original pate brisée with butter. It is more crumbly, but is much lighter with the delicate addition of olive oil. It almost seems healthy.. is it healthy?
By the way, at what point in life does it stop being pie and start being tart? Is it when you start to feel mature and sophisticated about your creations? That's the point I'm at in my life right now.
And since eggplant is the sexiest vegetable in the world, I've made it beauty pageant style, inspired by this lovely creation by Mimi Thorisson on Manger.
It's supposed to look like a flower.
Does it? I think it does.
Olive Oil Crust
250g (8.8 oz) sifted whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp paprika
50g (1.8 oz) EVOO
1 egg
3 Tbsp (or more) water
Use the method, then precook for 15 minutes at 190°C.
Tart Filling
2 zucchini, thinly sliced (1.5mm on the mandolin)
1 large eggplant, thinly sliced (1.5mm)
4 cloves garlic, thinly sliced (0.75mm on the mandolin)
half log of goat cheese, thinly sliced
2 tsp dried thyme
1/2 tsp fleur de sel
some fresh cracked pepper
juice from 1/2 lemon
an unmeasurably large drizzle chili oil
Assembly
1. Start at the exterior and alternately layer slices of zucchini and eggplant spiraling toward the inside of the precooked crust. The idea is to try to make a floral pattern.
I'm quite satisfied with my art.
2. When satisfied with the look of it, discreetly slide slivers of garlic and goat cheese between the thin slices.
3. Sprinkle some thyme, pepper, fleur de sel, and a liberal amount of olive (chili) oil.
4. Bake at 180°C for 40 minutes.
5. Remove from the oven and drizzle with lemon juice and some more olive chili oil and let sit 5-10 minutes before serving.
Instead of serving this as an appetizer, this was a side to some grilled chicken.
My pie making days are far from over. Especially now that I discovered that it is possible to make Tarte Tatin with Beets..
OOOOOooooOooh!!
It's supposed to look like a flower.
Does it? I think it does.
Olive Oil Crust
250g (8.8 oz) sifted whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp paprika
50g (1.8 oz) EVOO
1 egg
3 Tbsp (or more) water
Use the method, then precook for 15 minutes at 190°C.
Tart Filling
2 zucchini, thinly sliced (1.5mm on the mandolin)
1 large eggplant, thinly sliced (1.5mm)
4 cloves garlic, thinly sliced (0.75mm on the mandolin)
half log of goat cheese, thinly sliced
2 tsp dried thyme
1/2 tsp fleur de sel
some fresh cracked pepper
juice from 1/2 lemon
an unmeasurably large drizzle chili oil
Assembly
1. Start at the exterior and alternately layer slices of zucchini and eggplant spiraling toward the inside of the precooked crust. The idea is to try to make a floral pattern.
2. When satisfied with the look of it, discreetly slide slivers of garlic and goat cheese between the thin slices.
3. Sprinkle some thyme, pepper, fleur de sel, and a liberal amount of olive (chili) oil.
4. Bake at 180°C for 40 minutes.
5. Remove from the oven and drizzle with lemon juice and some more olive chili oil and let sit 5-10 minutes before serving.
Instead of serving this as an appetizer, this was a side to some grilled chicken.
My pie making days are far from over. Especially now that I discovered that it is possible to make Tarte Tatin with Beets..
OOOOOooooOooh!!
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