Making It Work!

Tim Gunn from Project Runway is the uncle I wish I had. If I could, I'd adopt him, seriously. If any of the designers from this season snap at him, or are rude to him, they deserve to be aufwiederzehn-ed (or "off-with-his-head!" as DH likes to yell). But so far so good with this season. No serious cattiness coming to the surface just yet, and I hope it stays that way. Lots of pretty things coming down the runway. A couple of uglies, but I think the judges are getting rid of those early on. If there are any Project Runway fans reading my blog, I'd like to hear your take on this season. Do I think Mitchell should have gone instead of Malvin? Why yes, yes I do. Those shorts were hideous.

Last week also saw the return of my other favorite reality show, Top Chef. The cheftestants on that show don't need a Tim Gunn fatherly figure. No, they have Tom Colicchio, and they deserve him - he whips the arrogant ones into shape, and I enjoy watching how some of them turn into guilty 5-year-olds when they're being questioned by him. I'm going to miss those Top Chef Masters though. What class, what style, what panache! I had been rooting for Anita Lo early on, had a real soft spot for Hubert Keller, but am really happy that Rick Bayless won. What a sweetheart he is, and it's a wonderful thing he does with food. Those Mexican flavors are right up my alley! I actually met him in person once, when he was giving a demonstration at some annual international food festival in NYC. He is a wonderful teacher; funny, informative, creative and completely engaging. I'd like to hear from my fellow Top Chef fans too!


Since I began this post by sending out some love to Tim Gunn, I'd like to feature a recipe in his honor. It's a hard-working recipe, that would "wow" those judges, even Nina! I've got "grrrreat!!!!" scribbled in the margins of this recipe in my folder, and have lost track of how many times I've made it already. I took this Zucchini, Tomato and Herb Tart from the fierce and fabulous Dragon's Kitchen, and tweaked it for my own convenience. The result is a dish that's so versatile. It's great for ladies-who-lunch, a light dinner for two (perfect for DH and I these days, after we pig out on fried goodies for Iftari), elegant appetizer, and a delightful brunch option.

Zucchini, Tomato & Herb Tart (original Dragon's Kitchen recipe found here)
Serves 2 as a main; 4 as an appetizer

Click here for printable recipe

Ingredients:
1 sheet of puff pastry, thawed
1 large zucchini, cut into thin rounds
1 medium ripe tomato, cut into thin rounds
1 heaping cup Parmesan cheese, freshly grated
1.5 tsp dried basil
1 tsp dried oregano
Sprinkle of dried thyme
1 garlic clove, minced OR 1/4 tsp garlic powder
1 tbsp extra virgin olive oil
1 egg, beaten
2.5 tbsp heavy cream
Salt & pepper to taste

Method:
1. Use a 9" or 10" tart pan, with a removable bottom for this. Line the bottom with parchment paper. Butter the sides of the tart pan liberally. Place the thawed sheet of puff pastry over it, pressing it down lightly into the grooves. Use the scraps to cover the sides and any holes in the bottom. Set aside in the refrigerator.

2. Combine the grated Parmesan cheese with the dried herbs and garlic. Mix with a fork.

3. Mix the beaten egg and cream in a bowl and set aside.

4. Preheat oven to 375 degrees F.

5. To assemble: Take 1/3 of the cheese and herb mixture and sprinkle all over the bottom of the tart. Then take half the zucchini rounds and lay them in a circular pattern over the cheese. Season with a dash of salt and pepper. Time to layer another 1/3 of the cheese, followed by the last layer of zucchini rounds.

6. Arrange the tomato slices over the zucchini layer, and dab the extra virgin olive oil over the tomatoes. Season with another pinch of salt and pepper.

7. Pour the egg and cream mixture over the tart at this point, and swirl it around so that it sinks in. Finally top off the tart with the remaining cheese and herb mixture.

8. Bake in the oven for about 35-40 mins, till puffed and golden brown. Let it rest for 10 mins before you take it out of the tart pan (thank goodness for removable bottoms!) and serve. Leftovers are great the next day, as long as you warm them up in the oven, not the microwave.
Verdict: Folks, you know that neither DH nor I are vegetarians. We're not even related to any vegetarians. But we love this dish. Okaaaay, so it's a little on the frou-frou side, because you have to eat it with a knife and fork. But it's just so good, fresh out of the oven, it makes me weep with joy every time. It's fresh and summery and sits well in your tum-tum. It also happens to be cheesy and buttery and fragrant and satisfying! Makes me wish I had my girlfriends living close by, so that we could get together once a week and enjoy this - in my imagination, this works perfectly for those girl-bonding moments.

I haven't participated in the Weekend Herb Blogging event in a while. But with so many dried herbs and fresh veggies in one dish, I'll be sending this to Rachel over at The Crispy Cook.