Tuesday, August 2, 2011

CSA Week 8



Sun Gold Tomatoes are a favorite of cherry-tomato-lovers everywhere and we hope you enjoy them in your share this week. You'll also find:

Butterhead Lettuce
Royal Burgundy Beans
Tomatoes
Pickling Cucumbers (not just for pickles, although they make ones)
Lemon Cucumbers
Eggplant
Bell Peppers
Zephyr Squash
Zucchini
Hot Peppers

Within this haul are the main ingredients needed to make ratatouille, a colorful, healthy and delicious way to eat all your veggies in one meal! When cooked down into a stew, tomatoes, eggplant, peppers and zucchini become silky smooth and their flavors meld together beautifully. Grilling your vegetables before combining them to stew is a tasty way to put a summer spin on this classic dish.

A more decadent way to use your tomatoes would be this B.L.T. Tart. For a vegetarian and/or dairy-free tart, use avocado in place of the cream cheese and yogurt and omit the bacon.



















B.L.T. Tart

Crust:
1 cup rolled oats
1 cup rye, spelt or flour
1 tsp salt
1/4 cup olive oil
1/2 cup ice-cold water

Filling:
4 oz cream cheese
4 tbs greek yogurt or sour cream
2 scallions, white and green parts, roughly chopped
salt and freshly ground black pepper

Topping:
10 slices of bacon, cooked and torn into bits
2 large tomatoes, cut into thick slices
freshly ground black pepper
lettuce

Toast the oats in a dry skillet over medium heat. Toast until frangrant and golden, about 8-10 minutes. Set aside to cool. Once cooled, combine with the flour and salt. Use a fork to stir in the oil. Slowly add the cold water until dough comes together. You may not need to use all of the water. Press the dough into the bottom of a greased tart pan and chill in the fridge for 20-40 minutes. Bake at 350 for 15-18 minutes, until slightly golden.

Combine all filling ingredients in a food processor or use a fork to blend to a creamy consistency. Taste and adjust seasoning if needed.

Spread the filling onto the tart crust and sprinkle the bacon bits on top. Arrange tomato slices on top and shower them with freshly ground black pepper. Bake at 350 for 25-30 minutes. Let cool in the pan 10 minutes, cut into slices and top each slice with lettuce to complete the trifecta of deliciousness!

- Jess & the ZFC

1 comment:

  1. Whoa. You know I love some bacon. But I'm gonna grill some vegetables and make a ratatouille first. I'll let you know how it goes.

    ReplyDelete