Roasted Ratatouille Tart Inspires a Gran Passione

Roasted Ratatouille Tart

Roasted Ratatouille Tart with Goat Cheese and Mint is the very best way to deal with a plague of overly zealous zucchini.

This recipe for Roasted Ratatouille Tart gloriously combines all the riches of your summer garden/CSA. Which is another way of saying that this recipe will help you deal with the Curse of the Overly Zealous Zucchini – the affliction by which many of you are currently plagued. And if that weren’t enough,  my friend Denny Jiosa (wine connoisseur and world class jazz guitarist) has a wine recommendation that pairs beautifully with it. So…lucky you. Looks like you stumbled onto Twofer Day!

Roasted Ratatouille Tart

The name of this wine is Gran Passione. Who could not love such a wine?

Ratatouille is a vegetable stew from Provence, a region in the south of France, and more specifically, from the city of Nice (which is nice). It is made by stewing eggplant, tomatoes, and peppers onions and garlic. When I lived in Switzerland, we used to buy cans of it, and served it as you would serve spaghetti sauce – sort of like a chunky marinara. Last summer,  I posted a recipe for  grilled ratatouille pasta.

Roasted Ratatouille Tart

Leave a nice two inch border to fold over.

Roasted Ratatouille Tart

Perfection not required: it’s rustic, remember!

Roasted Ratatouille Tart

Brush the crust with the egg wash.

This recipe, however, uses the roasting method and then takes those luscious roasted vegetables, combines them with goat cheese, Parmigiano Reggiano and mint, and places them in a rustic free-form tart. If you don’t like goat cheese – and I have a friend who suffers PTSD stemming from an unfortunate stinky goat incident – you could certainly substitute feta cheese, or even mozzarella.

The pastry shell is buttery. Very buttery. But it makes enough for two tarts. So you can either double the filling ingredients, and make two tarts at the same time, or freeze the second pastry for later. I made a second tart the next day, just because I have a ton of summer squash right now. Which leads me to my next point: if you don’t have zucchini, you can certainly substitute an equal amount of summer squash in their stead. Likewise, feel free to substitute whatever color pepper you might have – red, yellow and orange tend to be the sweetest, but green is fine, too. And use whatever variety of tomatoes that you have. 

600 x 360tart9Now,  in regard to the absolutely LUSCIOUS wine that Denny chose for us? You do NOT want to miss trying this wine. It is unique: deeply and richly flavorful, in a way unlike any wine I’ve tried before! The first word out of my mouth when I tasted it was, “Raisins”! You know how drying raisins in the sun concentrates and intensifies the grape’s flavor? Since Denny’s palate is so much more informed than mine, I thought I’d let you hear what HE had to say about it:

“I discovered a great new Italian wine while doing a show in Dallas, Texas called Gran Passione Rosso.This wine is done in the style of appassamento, like an Amarone is made. Amarone is an expensive special treat for most of us, however the Gran Passione is an affordable alternative (under $20) to introduce your taste buds to this delicious style of wine. Appassamento refers to a northern Italian process of wine-making that involves outdoor drying of the harvested grapes before pressing. The rich, full feel on the palate is very noticeable in this type of wine. Gran Passione is a blend of Merlot and Corvina grapes, Corvina being one of the three grapes used in Amarone. You will get flavors of raisins, plums and black fruits. Try this wine with any red sauce based pasta dish or grilled meats and of course it would be wonderful with Italian hard cheeses!

So make Susan’s recipe, grab that someone special, turn on the jazz, and pop the cork! Remember, you need great music to complete your wine experience,  so please visit http://jiosa.com/albums/ and get your copies today! Salute! “

Roasted Ratatouille Tart
Serves 4
Roasted tomatoes, eggplant and zucchini in a rustic tart.
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Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
For the pastry
  1. 2 c. all purpose flour
  2. 1/2 t. sea salt
  3. 1 c. very cold butter, cut into 1/2" cubes
  4. 1/4 c. ice water
For the filling
  1. 1 c. chopped tomatoes (I used cherry tomatoes, halved)
  2. 1 c. diced bell pepper (I used red)
  3. 1 small eggplant, sliced and salted to extract bitter juice, then rinsed clean and diced)
  4. 1 medium zucchini, diced
  5. 1/2 red onion, diced
  6. 2 T. olive oil
  7. sea salt
For the egg wash
  1. 1 egg yolk
  2. 2 T. heavy cream
For finishing the tart
  1. 1/4 c. grated Parmigiano Reggiano
  2. 1 c. cold fresh goat cheese, crumbled
  3. 1 T. thinly sliced mint
For pastry
  1. Combine the flour and the salt in a food processor by pulsing briefly. Add the butter cubes, and pulse, quickly, about 20 times, till the butter and flour are like fine gravel. With the motor running, pour in the ice water in a steady stream. Stop the motor. Then pulse again, 6-8 times, until the mixture starts to come together, leaving the sides of the bowl.
  2. Turn the mixture out and knead it slightly, incorporating all the loose crumbs into the pastry ball. Knead it once or twice more to smooth it out a bit. Don't work it too much, but bring it all together into a ball. Divide dough in half. Flatten each half into a disc, dust it with flour, and wrap it in plastic. Chill for at least 1 hour, and up to 3 days.
  3. Remove the dough from the refrigerator right after you put the vegetables in to roast, so it will be easier to work with.
For the filling
  1. Preheat the oven to 400º.
  2. Position a rack in the center of the oven. On a rimmed baking sheet, lined with parchment paper, mix all the vegetables with the olive oil and salt, and then spread them out in a single layer. Roast for 45 minutes, until the vegetables have shrunk and caramelized.
Make the egg wash
  1. In a small bowl, whisk the egg yolk and cream, to make a glaze for the pastry crust.
Assemble and bake the tart
  1. Reduce the oven temperature to 350º. Remove the roasted vegetables from the baking sheet and set aside, momentarily. Line the rimmed baking sheet with a fresh piece of parchment paper.
  2. Roll out the pastry dough on a floured work surface, into a 12" round. Roll up the dough onto your rolling pin, and transfer to the parchment covered rimmed baking sheet.
  3. Sprinkle 1 T. of Parmigiano Reggiano over the dough, leaving a 2" border around the edge of the pastry (this is what you will be folding over the vegetables. Top the Parmigiano Reggiano with half of the goat cheese, half of the mint, and half of the roasted filling. Sprinkle with the remaining Parmigiano Reggiano, and the remaining goat cheese, mint, and veggies. Top with 1 T. of the Parmigiano Reggiano.
  4. Pleat and fold the edges of that 2" border of pastry dough up and over the outer edge of the filling. Pleat with a total of about 8-10 pleats.
  5. Brush the edges of the dough with some of the egg wash. Sprinkle the remaining Parmigiano Reggiano over the outside of the pleated crust.
  6. Bake until nicely brown all over 35-40 minutes, depending on your oven. (You might want to check it at 30 minutes.) Let cool for a few minutes, and use the parchment paper to help slide it to a cutting board. Let cool another 5-10 minutes before slicing and serving.
Notes
  1. The second crust can be frozen for up to 4 weeks. Thaw overnight in the refrigerator before using.
Adapted from Fine Cooking
Adapted from Fine Cooking
That Susan Williams http://www.thatsusanwilliams.com/

If you’d like to try this recipe, or if you need to remember the name of that wine, for the next time you head to the wine store, be sure to Pin this post on Pinterest!

 

 

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Impact Favorite Food Brands Through Ketchum Online Food Community

farmers market salad

When it comes to food, I believe you can’t beat fresh ingredients!

This is a sponsored post. I received a promotional item as a thank you for participating. I’m going to be participating in the online community that I mention in today’s post, and thought some of my friends might enjoy having a chance to give Ketchum, a PR agency who works with major companies in the food industry, their feedback as well. There are Amazon gift codes to compensate you for your participation. Read on!  

Are you passionate and concerned about the quality, health, safety, production or marketing of our food?   There’s an exclusive online community run by Communispace on behalf of Ketchum where you can share your thoughts and opinions with major companies in the food industry.

The food lovers who qualify will receive a $5 welcome gift and additional monthly $10 Amazon gift codes for their continued participation.   Do you want to impact our favorite food brands? See if you qualify here: https://www.brandinvitation.com/wix/p23117067.aspx?said=PX4680PJ&pcid=FBR&csid=na&aud=41&cid=na&asid=54&enpt=lp&l=9&udv=2    

This is kind of a new adventure for me, as well, but I’m looking forward to using what I possess, my voice, to make a difference for the better in this nation’s food. Hey: they’re asking! I’d like my voice to be heard. If you care about the quality of food in this nation, won’t you join me?

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Wine and Cheese Pairing Chart

300x600 W&C

Want to learn how to pair your cheese with the perfect wine? Read on!

My love of cheese knows no bounds!  And summer grilling season is a perfect time to start the meal with a casual appetizer. What could be more effortless than putting together a cheese platter? Find a cheese (or a few cheeses) that you love, break out the crackers or a crusty loaf of bread, and take advantage of the glorious cherries and grapes that are in season right now! Voilà! Beautiful and delicious appetizer, done!

Cabot Garlic & Herb Cheese, with fresh cherries, grapes & crackers

Cabot Garlic & Herb Cheese, with fresh cherries, grapes, and crackers.

 But the question that arises once you’ve decided on a cheese platter, is “What wine would enhance this particular cheese?” And while it can be challenging to find the perfect wine variety to go with a particular cheese, it is so worth the effort!

600 x 360 W&C3

As you may know, I’m a member of the Cabot Cheese Board, which means that from time to time, they send me some of their newer varieties to sample. I’d been saving this particular cheese, Garlic and Herb, thinking that I needed to figure out the perfect bottle of wine to go with it, when I learned that Cabot has a new Wine and Cheese Pairing Chart, that helps you choose the perfect grape variety. The chart recommends a Merlot for a Garlic and Herb cheese. Once I knew that, I relied on the recommendation of my friend Denny Jiosa, whose wine palate I trust, to help me pick the perfect bottle of Merlot.

600 x 360 W&C1

We chose a Napa merlot from 2008, called Bonedance. Delcious!

It was an absolutely perfect pairing. So, I am keeping this chart bookmarked, so that I’ll know where to find it. And then, I got to thinking that my friends who read my blog might enjoy knowing that this information is available. So, here it is!

perfect wine and cheese pairings
Presented By Cabot Creamery

We started our search with a cheese we had, and went looking for a wine to go with it. But clearly, if you have a bottle of wine that you know you love, it would be just as easy to start with the wine, and choose a cheese that will enhance your favorite bottle of wine.

Cabot provides me with cheese from time to time, with no expectation that I will blog about it. But when I learn about a good thing, or helpful information, I like to share it with my friends. This would be a great post to pin on Pinterest, so that you know where to go back and look for it!

 

 

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