no country for old men

[click image]


I mean, young people have to do everything the hard way.

Tomato and Courgette Tart

1 1/4 cup all purpose flour
1/4 cup corn flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp dried thyme
1/2 cup butter, cold and cut into cubes
1/4 cup plain yogurt
1/4 ice water
1 large onion, sliced
1 tsp balsamic vinegar
2 garlic cloves, minced
200 g ricotta
350 g goat cheese
1 egg
2 tomatoes, sliced
1 yellow zucchini, sliced
1 tsp dried basil
salt and pepper

Make the crust: In a large bowl mix the flours, 1/2 tsp salt, sugar, and thyme together. Using a pastry cutter or your finger tips, cut the butter into the flour until it hold together when squeezed and there pea sized pieces of butter. Mix in the yogurt and ice water. The dough should come together, add more water if necessary. Shape the dough into a disk and refrigerate for at least one hour, or overnight. On a lightly floured surface roll out the dough to 1/4 inch thick. Place in a 9 inch tart pan and refrigerate for 30 minutes. Cover the dough with foil then place dried beans or pie weights on top. Bake in a 400 degree oven for 30 minutes.

While the crust is baking, cook the onions. In a large pan on medium heat some olive oil then add the onion slices. Lower the heat and stir the onions until they start to brown. Add the balsamic vinegar and continue cooking. Once the onions are browned add the minced garlic, salt and pepper. Cook two to three minutes longer.

In a bowl, mix the ricotta, goat cheese and egg. Season with salt and pepper and 1/2 tsp basil.

Once the tart crust is done remove the foil and the weights. Pour the cheese mixture into the crust, cover the cheese with the onion mixture, the layer the tomato and zucchini on the onion. Brush the tomato and zucchini with olive oil, season with salt and pepper and the remaining dried basil.

Bake for 40 minutes or until the vegetables are tender.

Serve warm or at room temperature.
It just occurred to me that I'm feeling this peckish because I haven't eaten anything today....