As a kind of follow-on from my last post about not cooking, I want to share a non-recipe today. It’s kind of a quiche, except it isn’t (ther is no cream or egg). Let’s call it a more generic “Tarte Salée“, shall we?
I have made it several times this summer already and everybody in the family loves it. I always have an emergency puff pastry in the fridge or freezer, and in the summer, we always have tomatoes and onions in the house. Plus, it uses up leftover vegetables, if necessary.
What you need:
- A ready-to-roll puff pastry from the shop
- Some summer vegetables – I like using just tomato, garlic and onion, but I also used up some zucchini and aubergine I had leftover from the pancha the night before (They were cold and had been fried on the griddle in a little olive oil – I sometimes use raw zucchini or aubergine, but then I cut them paper thin with my mandoline vegetable slicer)
- Seasoning (salt, pepper, herbes de Provence, etc.)
- Optional: some feta or goat’s cheese, perhaps some olives or anchovies
What you do:
- Just put the dough in a round baking tin and prick the bottom with a fork
- Wash your tomatoes, slice off the end and empty it of its seeds (they bring too much water and make the dough soggy). Cut into 5mm slices.
- Peel and thinly slice some onions from tip to roots to make rounds.
- Peel and roughly chop the garlic.
- Layer the vegetables, seasoning them with salt, pepper and herbes de Provence as you go
- Top – if you wish – with crumbled feta and a few pitted olives
- Bake at 200C degrees for about half an hour (until it looks right)
- Serve hot, warm or cold, with a green salad and a glass of chilled Rosé.