Working on vegetarian recipes in anticipation of a visit from one of my dearest friends.
I think I’m going to try Montrachet/basil tarts with fresh figs and zucchini pasta with broiled tomatoes from the garden. I was going to make a zucchini tart, but I think it’s just too busy to put all that stuff in the little teeny tart cups I’m going to make.
I’m going to use phyllo dough; each sheet cut into 6, then layered in three sheets in muffin tins as the base for the tarts, rather than pie crust. Phyllo has such a nice texture, that I think it will add something to the recipe.
Update: Phyllo dough…it’s such a pain in the ass once you try cutting it. It really is. It’s fine for stuff like baklava or spanakopita, where you’re using big pieces, but good god, what a pain when you’re trying to do little bits. For me; way more work than it’s worth.
Next time, I’ll just whip out a quick pie crust recipe. Pie crusts are simple, quick and painless, and everyone loves a good flaky pie crust. The tort recipe I tried was good, but more quiche than tort. So, the drawing board on these recipes remains open.