I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Indian Spiced Butternut Soup in the Slow Cooker

Indian Spiced Butternut Soup in the Slow Cooker

It’s a cold, wintry day. I’m on the sofa with a good book and a soft blanket while my house fills with the smell of warm spices. I know that I’ll have a delicious bowl of rich, flavorful soup for dinner. This is my favorite winter scenario and this soup is a favorite way to make it a reality. The slow cooker does most of the work, simmering the squash to perfection while the spices infuse the soup. But this is a great soup to come home to as well. Put it together in the morning and your house will be warm and inviting with dinner waiting when you come home.

A little chopping is all it takes to put this delicious soup together, and I’ll tell you that I happily buy pre-chopped squash at a busy supermarket where it doesn’t sit around too long. An apple adds a bit of sweetness, while ginger adds a little zing. A good dose of Indian inflected curry powder and garam masala add so much flavor and spice without to much work, and coconut milk adds richness. I love this soup served with a dollop of rich yogurt swirled in and a little chopped cilantro for freshness. Some soft, warm naan on the side is a nice treat.

Indian Spiced Butternut Soup in the Slow Cooker
Serves 6
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Ingredients
  1. 32 ounces cubed butternut squash (about 6 cups, from about 2 medium squash)
  2. 1 green apple, cut into chunks
  3. 1 onion, cut into eights
  4. 3 cloves of garlic
  5. thumbnail-length piece of ginger, chopped
  6. 1 Tablespoon curry powder
  7. 1 teaspoon garam masala
  8. 1 teaspoon cumin
  9. 1 teaspoon salt
  10. 4 cups (32-ouncs box) vegetable broth
  11. 1 (13.6-ounce) can coconut milk
  12. yogurt and chopped cilantro to top
Instructions
  1. Combine the squash, apple, onion, garlic and ginger in the crock of an 8 quart slow cooker. Sprinkle over the spices and stir to coat. Pour in the broth and the coconut milk, stir to combine and cover the pot. Cook on high for five hours or low for eight, until the vegetables are completely tender. Use an immersion blender to puree the soup until completely smooth.
  2. Serve immediately with a dollop of plain yogurt and a sprinkling of chopped cilantro on top.
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Cream of Celery Soup

Cream of Celery Soup

Celery, for many years, was a mystery to me. I know it adds the important base flavors to a million dishes, so I sauté it up with the green bell pepper, onion and celery trinity of Cajun cooking, and with carrots and onions in the soffrito of Italian and Spanish food and the mirepoix of the French. But I never really liked it on its own. Probably because the only experience I had with it on its own was the raw celery stick languishing on the crudité tray. Diet fads and magazines were always telling me to ditch the chips and go for celery sticks instead, and that never seemed like an equal trade off. But love the smell of celery; its fresh and bracing and clean. So I always thought I ought to like it more.

One unexpectedly cold spring day in London, the soup of the day in the café I happened into was cream of celery. I was dubious, but really needed some warm soup, so I ordered it. Again, perception here was the problem. I had only ever heard of cream of celery soup as the glob in a can used for casseroles. It hadn’t realized it was an actual soup. The pale green, creamy soup arrived and was a revelation. Warm and creamy with the taste that captured the smell of celery that I love so much. I jotted down the ingredients (fresh celery, celeriac and cream) written on the chalkboard at that London café and worked on my own home version.

I find this a particularly comforting soup. Just a big hunk of crusty wholemeal bread makes a treat. But for a jazzier meal, try serving this with an apple and blue cheese grilled sandwich.

Cream of Celery Soup
Serves 6
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Ingredients
  1. 4 Tablespoons (1/2 stick) butter
  2. 1 medium onion, diced
  3. kosher salt to taste
  4. 1 bunch celery (with leaves), about 1 pound
  5. 1 celery root (celeriac), about 12 ounces
  6. 4 cups chicken broth
  7. ½ cup parsley leaves
  8. ½ teaspoon celery salt
  9. ½ cup heavy cream
Instructions
  1. Melt the butter in a Dutch oven over medium heat and add the diced onion. Cook until the onion is tender, about 5 minutes, stirring occasionally. Cut the bottom from the bunch of celery and discard, then cut the whole bunch into small pieces. Rinse in a colander and add to the pot. Peel the celery root and cut into small pieces and add to the pot. Sprinkle over about 1 teaspoon of salt. Stir well to coat in the butter, then cook for about 10 minutes until the celery root is becoming tender. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat, cover the pot and simmer for about 20 minutes until the celery root is very tender. Leave the soup to cool.
  2. Transfer the cooled soup to the carafe of a blender (working in batches if necessary), add parsley leaves and celery salt and puree until smooth. Return the soup to the pot. (You can cover and refrigerate the soup at this point for 2 days). When ready to serve, warm the soup over medium heat and whisk in the cream. Heat the soup through, but do not let it boil. Season with salt and/or celery salt to taste.
Notes
  1. Buy a bunch of celery with as many leaves attached as you can find. They add real punch to the soup.
  2. Celery root is knobbly and a bit of a trick to peel. I find a sturdy peeler works well, but you may need to go back over your work with a paring knife in some nooks and crannies.
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Slow Cooker Southern Black-Eyed Peas

Slow Cooker Black-Eyed Peas

I feel very strongly about the importance of eating black-eyed peas on New Years day to ensure luck for the coming year (and greens for prosperity). But New Years Day is also not always a day I want to be slaving over the stove. Peas and greens are generally pretty hands off foods, but this has got to be the simplest recipe around for getting your dose of good luck with a nice punch of flavor. I only use the slow cooker, so no extra pots are necessary. Pre-chopped, frozen vegetables and canned tomatoes make this an even simpler prep, but the spices and cured pork add deep, rich flavor.

Start this in the morning to have for dinner, or cook it overnight for a nice lunch. Scoop it as is into generous bowls, or serve it over rice or grits. Some Cast Iron Collards served on the top would make a one bowl meal full of good things for the New Year.

Slow Cooker Southern Black-Eyed Peas
Serves 6
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Ingredients
  1. ¼ cup (½ stick) butter
  2. 10 ounces frozen vegetable seasoning mix (onion, green peppers, celery)
  3. 1 piece of cured pork (about 5 ounces) – country ham shank, ham hock, smoked ham, salt pork
  4. 1 pound dried black-eyed peas
  5. 4 cups chicken broth
  6. 1 (15 ounce) can crushed tomatoes
  7. 1 teaspoon sweet paprika
  8. ½ teaspoon smoked paprika
  9. ½ teaspoon celery salt
  10. ½ teaspoon black pepper
  11. 1 jalapeno pepper
  12. 4 cloves garlic, peeled
Instructions
  1. Cut the butter into pieces and place it in the slow cooker set to high until it begins to melt. Add the vegetables and pork, cover and cook for 30 minutes until the vegetables are soft and the butter is melted. Add the peas, broth, 2 cups water and tomatoes and stir well. Stir in the paprikas, celery salt and pepper. Drop the whole pepper and the garlic cloves into the pot and cover.
  2. Cook the peas on high for 5 hours or low for 8 hours until the peas are tender. Discard the pork and the jalapeno and serve. If using ham hock or smoked ham, you can shred the meat and stir it into the peas.
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Green Bean Casserole with Tarragon and Hazelnuts

Green Bean Casserole with Tarragon and Hazelnuts

Green bean casserole is a traditional, can’t-do-without dish for many families Thanksgiving table. I have to say it though, I cannot stand the traditional version made with canned soup and fried crunchy bits. The beans are mushy, there is no telling what is in that can of soup and the oniony things are too salty. But green beans do make a great casserole for the holidays.

So here’s a perfect, unique version with a fresh, clean taste and a great deal of interest. I love to use tarragon to get a different herbal flavor in the mix, as I always use lots of sage and rosemary in the dressing and the bird. Toastyhazelnuts add a nice crunch, and a hit of cream, tangy mayonnaise and nutty cheese keep things in the traditional vein, while the lemon keeps it from being too cloying. Maybe this will be a new tradition for your family table too.

Green Bean Casserole with Tarragon and Hazelnuts
Serves 8
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Ingredients
  1. 2 pounds fresh green beans, trimmed
  2. ¼ cup butter
  3. 4 shallots, halved and sliced into thin half moons
  4. 2 cloves garlic, finely minced
  5. ½ cup chopped hazelnuts
  6. 3 teaspoons chopped fresh tarragon
  7. zest and juice of one lemon
  8. 1/4 cup mayonnaise
  9. 1/4 cup heavy cream
  10. 6 ounces gruyere, grated
  11. Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°. Butter a 8 by 8 inch baking dish.
  2. Cut the trimmed green beans into roughly one inch pieces. Bring a large skillet of water to a boil and drop in the beans. Boil for about a minute, just until the bright color of the beans comes out. Drain the beans and plunge into cold water to cool. Drain again.
  3. Wipe out the skillet and melt the butter over medium-high heat. Add the shallot strands and cook, stirring frequently, until the shallot is soft and just beginning to turn a pale caramel brown, about 4 minutes. Add the hazelnuts, stir and cook for about 2 minutes, then stir in the garlic and cook for a further minute. Do not let the garlic brown. Remove the pan from the heat and stir in the green beans, tarragon, the lemon zest and 2 Tablespoons lemon juice until everything is evenly distributed. Set aside to cool.
  4. Mix the mayonnaise and cream together in small bowl, then add it to the green beans, stirring to coat well. Spread a layer of beans in the baking dish, sprinkle over half the cheese, then layer the remaining beans and cheese.
  5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake a further 10 minutes. Serve immediately.
  6. The casserole can prepared several hours before baking and kept covered in the refrigerator.
Notes
  1. Easily doubled.
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Roasted Green Beans and Peppers with Garlic

Roasted Green Beans and Peppers with Garlic

Every summer, I wait until the green beans at the farmers market look really plump and delicious, then I buy a big batch to take home, blanch and freeze. These are my Thanksgiving beans, for a traditional casserole or a simple steamed platter. I impress myself with my forward thinking ways. But sometimes I go overboard at the farmers market when everything is so fresh and ripe, and this recipe was born of that impulse. I was canning and pickling and cooking, and I completely forgot about the big basket of beans. And I bought a little tray of peppers in rainbow colors because they were so pretty, but I didn’t have any plan for them. So a few days later, when I rediscovered those beans, I wanted to use them in a flavorful way even though they weren’t at the very peak of freshness.

Roasting intensifies flavor, so it’s a great way to maximize beans that aren’t fresh off the vine. And it’s easy. You can prep everything ahead of time, then toss the beans and peppers with the oil at the last minute and bang them in the oven while your meat is resting. Bell peppers add wonderful bright pop to the dish and love to use a rainbow of colors – yellow, red, orange, purple. If you remembered to freeze some fresh, this is also a great way to give them a boost.

Roasted Green Beans and Peppers with Garlic
Serves 6
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Ingredients
  1. ¼ cup olive oil
  2. 6 cloves garlic, finely minced
  3. zest and juice of one lemon
  4. 1 teaspoon finely chopped fresh marjoram or oregano
  5. salt and black pepper
  6. 2 pounds green beans, trimmed
  7. 4 bell peppers, the more colors the better
Instructions
  1. Pour the oil into a small saucepan and gently heat over low. When the oil is warm,
  2. add the minced garlic and stir to combine. When the garlic is very fragrant, stir in lemon zest and marjoram and remove the pan from the heat. Leave to steep for at least 5 minutes, but an hour is fine.
  3. Preheat the oven to 450°. Place the beans in a spacious bowl. Remove the stem, seeds and cores from the peppers and cut into strips about as wide as the green beans. Toss them with the beans in the bowl. Drizzle the oil over the beans and peppers and toss to coat. Spread the mix on a baking sheet in one layer (you can use two sheets if needed). Salt and pepper the beans generously, then roast in the oven for 15 minutes, until the beans are still tender and crisp, but browned and charred in a few places. Sprinkle the lemon juice over the beans and serve immediately.
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Vidalia Onion and Goat Cheese Soufflé

Vidalia Onion and Goat Cheese Souffle

I’m a little obsessed with Vidalia onions. I love the sweetness with the onion edge. I buy them in bulk when they are in season, and I tie them up in pantyhose to hang in my pantry for winter storage. Really. Vidalias are sweet and smooth without any of the burn of other onions, so it is easy to make them the star of a dish. The flavor is mellow and rich, creating a unique soft onion flavor.

The slow, gently cooking of the onions brings out their sweetness, but leaves the characteristic onion taste in tact. Patience is a must here, just cook them to a soft, glossy tangle; you don’t want deep sticky caramelized onions for this. Marjoram is a wonderful complement to sweet onions with its mildly woodsy taste. If you can’t find marjoram, use thyme or oregano (though slightly less of either). Find a good, soft, salty goat cheese with lots of flavor (I use a locally made chevre). This soufflé makes a wonderful side dish to a roast, but is also an elegant vegetarian centerpiece. This doesn’t rise up and puff the way a traditional French soufflé does, but is light and creamy and packed with flavor.

Vidalia Onion and Goat Cheese Soufflé
Serves 4
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Ingredients
  1. ¼ cup (½ stick) butter, divided
  2. 3 medium Vidalia onions, finely sliced
  3. 6 sprigs fresh marjoram
  4. 3 Tablespoons all-purpose flour
  5. 1 cup milk
  6. 4 ounces soft goat cheese
  7. kosher salt to taste
  8. 5 egg whites
  9. ½ teaspoon cream of tartar
Instructions
  1. Melt 2 Tablespoons of the butter in a large, deep skillet over medium heat and add the sliced onions. Stir to coat in the onions in the butter and cook, stirring frequently, until the onions are very soft and translucent, about 20 minutes. Partially cover the pot for the first 5 - 10 minutes of cooking just to wilt the onions, but stir frequently. A little browning is okay, but you don’t want to caramelize the onions, just make them really soft. If they start to brown, turn down the heat and watch carefully. Sprinkle the leaves of about three marjoram sprigs over the onions, then leave the onions to cool to room temperature.
  2. Scrape the cooled onions into a blender or food processor and process until you have a rough puree, sort of like loose mashed potatoes. You should have roughly 2 cups of puree.
  3. Melt the remaining 2 Tablespoons of butter in a large saucepan over medium heat. Add the flour and stir until you have a smooth, thick paste that is pale in color, about 5 minutes. Slowly add the milk, whisking away any lumps, until thick and smooth. Reduce the heat to low and cook the base for 10 minutes. Add the onions puree, stir well to combine and cook a further 10 minutes. Whisk in the crumbled cheese a handful at a time, making sure each addition is melted before adding the next. Finely chop the remaining marjoram leaves and stir in with a big pinch of salt. Leave the mixture to cool.
  4. Preheat the oven to 350°. Grease a 2-quart soufflé dish with cooking spray or butter.
  5. Beat the egg whites in the bowl of an electric mixer until almost stiff. Sprinkle over the cream of tartar and beat until the whites hold very stiff peaks. Stir a big spoonful of the whites into the onion base to loosen things up, then gradually fold in the remaining whites a big spoonful at a time, doing your best not to deflate the whites. Spoon the mixture into the prepared dish, lightly smoothing the top.
  6. Bake the soufflé for 30 – 35 minutes until the top is light golden and puffed. Serve immediately.
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Fresh Herb Field Peas

Fresh Herb Field Peas

I buy field peas in bulk in the summer. Ladys, creamers, zippers, whippoorwill, crowders, purple hulls, you name it. Farmers market Saturdays for me are about canning and putting up, followed by a Southern supper of field peas, corn and tomatoes. So I am always looking for creative ways to prepare them. This is my new favorite. It’s clean and summery with a good dose of the best of the seasons herbs.

It can be a little hard sometimes when writing recipes to quantify herbs. Particularly for a recipe like this. So I just say handfuls. You want the potlikker the peas cook in well flavored, and the finishing butter to be chockfull, so the peas are well coated with fresh green herbs. Choose whatever herbs you have to hand. I love a good blend of leafy basil and parsley with a little hint of mint, combined with onion-y chives and woodsy oregano. I love the flavor pork adds to field peas, but you can leave it out to make a vegetarian version of this dish.

Fresh Herb Field Peas
Serves 4
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Ingredients
  1. 1 pound purple hull or other field peas
  2. 6 cloves garlic
  3. 2 generous handfuls of fresh herb leaves – basil, mint, oregano, chives, parsley and thyme
  4. 3 strips bacon
  5. ½ cup (1 stick) butter, softened
  6. salt and pepper
Instructions
  1. Place the peas in a bowl and cover with cold water. Leave to settle for 30 minutes, then scoop off any floaters. Pick out any bruised peas, then lift the peas out of the water into a saucepan using your hands. Don’t pour through a strainer, the dirt only gets on the peas again.
  2. Pick out a good handful of herbs and tie them together in a piece of cheesecloth. Nestle the herb bundle, the bacon and 4 cloves of garlic in the peas and add fresh water to just barely cover. Bring to a boil and skim off any foam or scum that rises. Lower the heat to medium-low and simmer the peas, uncovered, for about 1 hour until soft and tender but still holding their shape.
  3. While the peas are cooking, finely chop another handful of herbs and place in a bowl with the softened butter. Put the remaining two cloves of garlic through a press or very finely chop them and add to the butter. Use a fork to mash the herbs, garlic and butter together. Add salt and pepper to taste and combine thoroughly.
  4. When the peas are cooked, strain through a strainer and discard the bacon, garlic cloves and herb bundle. Scrape the herb butter into the saucepan over low heat until it begins to melt. Return the peas to the saucepan and gently stir through the butter until the peas are coated. Taste and adjust seasoning and serve.
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Tomatoes Stuffed with Summer Squash

Tomatoes Stuffed with Summer Squash

So it’s the middle of summer. You’ve been to the farmers market and loaded up your bag with beautiful vegetables. That whole box of yellow squash and lots and lots of tomatoes. Now what? I always get questions from friends about how to use squash (other than squash casserole) and for interesting ways to use tomatoes. And I am just as guilty. I buy and buy, wanting to soak up every last bit of summer bounty.

I love this vividly summer dish as a twist to traditional stuffed tomatoes and a unique way to highlight Southern summer favorites. Sure, there is a little work involved, but it pays off in spades. Look for medium sized, firm tomatoes that just fit in the palm of you hand. Grating the squash takes a few minutes, but do use the small side on the grater to give you a fine, almost mousse-like filling. These beauties can be the centerpiece of a stunning vegetable plate with field peas, greens and fresh corn or a side dish for a meatier meal.

Tomatoes Stuffed with Summer Squash
Serves 6
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Ingredients
  1. 6 medium tomatoes
  2. 2 yellow squash
  3. ½ small yellow onion
  4. 2 Tablespoons butter
  5. 1 Tablespoon olive oil
  6. 1 teaspoon chopped fresh oregano
  7. 1 cup heavy cream
  8. ½ cup grated Parmesan cheese
  9. salt and pepper to taste
Instructions
  1. Cut a small slice off of the top of each tomato and use small spoon to scoop out the seeds and pulp, leaving a nice little hollow cup. Sprinkle the insides lightly with salt, then turn them upside down on several layers of paper towels to drain for 30 minutes.
  2. Grate the squash on the fine holes of a box grater and place in a colander. Leave to drain for 30 minutes. Transfer the squash to a clean tea towel and twist and squeeze to remove as much moisture as possible. Grate the onion on the same small holes and add to the squash.
  3. Melt the butter with the oil in a skillet over medium-high heat, then add the squash and onions. Sauté for about 5 minutes, until the squash is soft, stirring frequently to avoid browning. Stir in the chopped oregano. Pour in the heavy cream and cook, stirring frequently, until the squash has absorbed all the cream and is thick and there is no cream left in the pan. Stir in the Parmesan cheese until melted, then remove the skillet from the heat and leave to cool slightly.
  4. Place the tomatoes in a lightly oiled baking dish in which they fit snuggly – basically holding each other upright. Spoon the squash into the tomatoes, filling the hollows and pressing down, but be gentle so you don’t break the tomatoes. Fill the tomatoes, but don’t leave mounded squash overflowing. You may have some filling leftover – chef’s treat!
  5. You can cool and refrigerate the tomatoes for a few hours at this point.
  6. Preheat the oven to 350°. Bake the tomatoes for about 20 minute, until heated through but the tomatoes are still holding their shape. Serve immediately.
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Cherry Tomatoes in Cream

Cherry Tomatoes in Cream

Beautiful cherry tomatoes in all shapes and sizes are such a temptation at the farmers market. Like little summer jewels. This is an old southern recipe, updated with fresh herbs, that is a perfect side to a grilled steak or fish. These tomatoes are quick to prepare, but luxuriant and rich, with a lightly caramelized cream finish.

Use whatever type of lovely little tomatoes you find at your farmers market. The mixed red and golden ones are particularly pretty, but a bowl full of bright red beauties with a sprinkling of bright green herbs are just as striking. I even like it when the tomatoes are different shapes and sizes – little ones will burst and completely fall apart while the larger ones will be just soft.

Cherry Tomatoes in Cream
Serves 4
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Ingredients
  1. 3 Tablespoons butter
  2. 3 Tablespoons light brown sugar
  3. 2 pints cherry tomatoes
  4. salt and pepper
  5. 1 cup heavy cream
  6. 2 teaspoons chopped oregano, basil or mint
Instructions
  1. Melt the butter in a skillet over medium heat. Add the sugar and stir until dissolved and bubbling. Add the tomatoes and cook, stirring frequently, until the tomatoes begin to soften and burst. Add salt and pepper to taste. Add the cream and stir to coat. Cook for a few minutes until the cream starts to bubble. Remove the tomatoes to a serving bowl with a slotted spoon. Continue to cook the cream until it is slightly thickened and reduced, about 3 minutes. Pour the cream over the tomatoes, sprinkle with the herbs and serve immediately.
Notes
  1. You can easily half or double the recipe.
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Farmers Market Vegetable Tart

Farmers Market Vegetable Tart

I think this tart is the very picture of summer farmers market bounty. It uses all the best local summer produce with fresh herbs and salty cheese. I even use locally produced goat feta. You can buy the vegetables for specifically for this magnificent tart or make it with the remnants of a big shopping haul. It looks like a work of art, simply because of the bounty of nature. I like to vary the vegetables to get the beautiful colors – green zucchini, yellow squash, red tomatoes and peppers, purple eggplant and onions. Vary it up according to your tastes and what is growing. Thyme is a wonderful complement to hot weather vegetables, but oregano or marjoram work as well, or you could add some basil or parsley to the cooked vegetables.

And it is perfect summer cooking. You can make it in easy stages and have the final product ready hours before popping it in the oven. It is good fresh and hot, but still delicious as it cools to room temperature. It makes a great meal on its own, or can be a side to grilled meats.

Farmers Market Vegetable Tart
Serves 6
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Ingredients
  1. 2 ½ cups all-purpose flour
  2. ¼ cup grated parmesan cheese, plus more for topping
  3. 2 teaspoons fresh thyme leaves, divided
  4. ½ teaspoon salt
  5. ¾ cups (1 ½ sticks) cold butter, cut into cubes
  6. ½ cup water
  7. 1 zucchini
  8. 1 yellow squash
  9. 1 small eggplant
  10. 1 yellow bell pepper
  11. 1 red bell pepper
  12. 1 small red onion
  13. 2 plum tomatoes
  14. 3 cloves garlic
  15. 2 Tablespoons olive oil
  16. 4 ounces crumbled feta cheese
  17. 1 egg
Instructions
  1. Pulse the flour, ¼ cup Parmesan cheese, salt and 1 teaspoon thyme leaves together in the bowl of a food processor until combined. Add the cubed butter and pulse until the texture of fine meal. If you pinch a little between your fingers, it should stick together. Add ¼ cup of water and pulse until the dough starts to come together, then slowly drizzle in the remaining water just until the dough comes together in a ball. Turn the dough out onto a piece of plastic wrap and press it out into a flat disc. Wrap it tightly and refrigerate for 1 hour.
  2. Preheat the oven to 400°. Cut all the vegetables into bite size chunks and place on a baking sheet. Cut the onion into small wedges and add to the pan, then cut the tomatoes into chunks and add. Peel the garlic cloves and add to the pan. Drizzle over the olive oil, sprinkle with salt and pepper and about ½ teaspoon of thyme leaves. Toss everything together with your hands until the vegetables are lightly coated with oil. Don’t be tempted to add lots of oil – the vegetables will not be lovely and roasted, but soggy. Roast for 30 - 45 minutes until the vegetables are soft and slightly browned. Leave the vegetables to cool, then toss with the crumbled feta.
  3. Take the pastry out of the fridge and let rest for about 10 minutes. Trace a circle about 14-inches round onto a piece of parchment paper (I frequently trace an outline of the platter I am going to serve on). Lightly flour the parchment paper and transfer the chilled dough disk to the paper. Lightly sprinkle the top with flour and roll the dough into a circle the size you’ve traced on the paper. Pile the vegetables into the center of the dough, leaving about a 2-inch border. Carefully fold the dough up around the vegetables. Use your fingers to press together any creases or breaks of in the dough. Carefully transfer the tart on the parchment paper to a baking sheet. Sprinkle about 1 Tablespoon parmesan over the top and some thyme leaves. Beat the egg with a splash of water and brush a thin layer over the crust. The tart can rest in the fridge for a few hours.
  4. Preheat the oven to 350°. Bake the tart until the pastry is cooked through and golden, about 30 minutes. Let the tart rest for a few minutes before slicing, though it is also delicious at room temperature.
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