Bespoke the quick arrival
Saturday, August 29, 2009 at 10:26AM 
I know that I am a bit early for our usual Thursday chat, but I made this tart last night and liked it so much that I couldn't wait five whole days to tell you about it.
As with so many happy accidents, I came about this success without paying much attention. It is the improvised partnership of recipes from others I admire, brought together by the downright-unglamorous need to clean out the fridge on Friday night before Saturday's trip to the market.
Heidi's Lasagna Tart was an instant favourite in our kitchen, first made within days of her kindly sharing the recipe. The barely-cooked sauce and the raw zucchini keep the flavour remarkably fresh and light even after baking, while the ricotta layer brings creamy relief to all that acidity. I have used the olive oil crust she provided, as well as the Parmesan variation she suggests. Both to great acclaim.
I had never made Rachel's Tomato and Zucchini Tart before, but is a recipe that piqued my interest. Instead of sauce hers has tomato slices, roasted briefly along with the summer squash to concentrate and sweeten their flavours. And her cobblestoned topping of fresh mozzarella is far from a bad thing.
Since yesterday brought rain and temperatures that bespoke the quick arrival of fall, I chose to take elements from each. I wanted a dish that brought some comfort, but didn't ignore that fact that it is still August. What follows is what I think I did, written without formality and with only my best estimates of quantities and timing.
I had not intended this tart as anything greater than our evening's meal. And so, to be safe, let me emphasize the essential parts of my hastily-scribbled instructions; sticky caramelized onions line a butter-laden crust, profoundly rich and yet well-matched by a smear of sharp, young cheese. Atop that are tiles of eggplant, zucchini and tomatoes, softening into each other, lush with their juices.
The final effect is one of substance without brawn, something so good that I had to share.
Happy weekend.
Late Summer Vegetable Tart
My adaptation of recipes from Rachel and Heidi, with thanks. The amounts and particulars below for the filling are a non-specific guideline. I was working with what we had on hand, but feel free to make omissions and substitutions to best suit your tastes (and contents of your fridge).
Ingredients
1 medium eggplant, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 large onion, sliced thinly
2 shallots, sliced thinly
2 cloves garlic, minced
2 tablespoon white balsamic vinegar
1 teaspoon fresh thyme leaves picked from their stems, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch slices, I used a mix of varieties and sizes
4 ounces herbed unripened goat's cheese
Parmesan cheese (an ounce or so)
Fresh mozzarella (around 1/2 a large ball)
Good quality olive oil
Kosher salt and freshly-ground black pepper
1 9-inch pastry shell of your choice, partially baked (see note)
Preheat oven to 425°F (220°C).
Take the eggplant and zucchini slices and toss in a large bowl with a generous sprinkling of salt. Transfer the slices to a colander and leave to drain.
In a medium skillet over medium-low heat, cook the onions and shallots in bit of olive oil, stirring occasionally. After about 20 minutes, or when the onions and shallots are lightly-caramelized and starting to catch in places, add the garlic. Cook for about 3 minutes more, so that the garlic has chance to mellow and soften. Pour in the vinegar to deglaze the pan, scraping and the bottom of the skillet with your spoon to pick up any brown bits. Cook for a minute or so, until most of the vinegar has evaporated. Remove the vegetables from the heat and stir in the thyme. Set aside.
Pat dry the eggplant and zucchini on a (non-terrycloth) kitchen towel. Coat the eggplant, zucchini and tomatoes in olive oil lay them out in a single layer on baking sheets. Season all with pepper, the tomatoes with salt too. Roast vegetables in the preheated oven, working in batches, until the vegetables are just beginning to brown in spots, around 20 minutes. Although the tomatoes were too delicate for such a procedure, I flipped the eggplant and zucchini over halfway through roasting. You want them tender, but not falling apart.
When the vegetables are done, remove from the oven and turn down the temperature to 350°F (175°C).
Beat the goat's cheese in a small bowl, with a drizzle of olive oil if needed, until creamy. With an offset spatula, spread the cheese over the parbaked pastry crust. Layer in the caramelized onions, then the eggplant, next the zucchini, and finally the tomatoes. Tear the fresh mozzarella into rough chunks over all. Using a vegetable peeler, shave a few large, thin shards of Parmesan on top.
Bake in the preheated over for 30 minutes, until the cheese is melted and beginning to brown. Allow to cool for a few minutes before serving, with a sprinkling of fresh thyme leaves to finish.
Makes 1 9-inch tart.
Notes:
• Yesterday I used an all-butter pâte brisée from Martha Stewart, making the full recipe and sending a second tart off to loved ones. I did make one change, using 1 tablespoon of vinegar (in this case white balsamic, usually apple cider vinegar) in place of an equal amount of ice water. I also make this crust with 1/2 cup of whole wheat flour instead of using all white.
• This was especially good the next day, gently warmed and served with a soft-yolked fried egg for brunch.
aubergines, eggplant, main course, recipe, summer, summer squash, tart, tomatoes, vegetarian, zucchini 
Reader Comments (27)
lovely writing. can't wait to try this recipe.
i happened to get all the ingredients except the cheeses at the farmers market today, and i am *so* making this tomorrow! thanks for sharing.
I'm extremely excited to try this one out. Especially, with these last days of summer upon us.
Im much like you when it comes to the end of the week meal creations, using what is left before market trip on Saturday. I am in love with this, I cant wait to try it!!!
Happy Weekend :)
Beautiful writing. Such a great recipe, perfect with fresh veggies at this time of the year.
This looks absolutely delicious and exactly the kind of meal we like during the weekend. Thank you!
Thank you very much for the recipe. the images are very nice!
Wow that's a beautiful tart and lovely post. Can't wait to try this tart!
I've never tried a veggie tart, but I'm very inspired to now! It's beautiful.
wow. as usual, looks amazing!
wow I am def not a "tart" cooker but this got me motivated- thanks I may have to give it a try- I think the closest I get is making Pot Pie- since I think Pot Pies have to have a bottom crust-Thanks
I've been contemplating making my first ever tart for the past week. This looks like one to start with for sure. Thanks for sharing.
This looks so delicious I can hardly stand it. I'm sort of living for dishes like this at the moment--the kind that cry out for a little pile of lightly dressed greens and a glass of wine. They make me feel like a lady, you know?
Hmmm, it's kind of sad that it only takes something like this makes me feel like a lady these days. I am so officially a mom. Maybe I should book a spa day? :)
So glad you shared this! Tomorrow our csa share arrives and I can't wait for what is in store. I'm sure there will be a ton of zucchinis and a tart like this will be perfect. So thank you in advance.
This looks so fabulous! It will be my next company meal for sure.
I love your photos, Tara. and I like tat this can be adjusted based on what you have at hand.
This is a great story. Tropical Storm Danny just ushered in cooler temps in the northeast so I am feeling much more compelled to make warm foods using our summer vegetables. This is a such a great way to meld Heidi & Rachel's lovely recipe ideas!
Your crust looks so perfect. I wish my end of the week fridge contents added up to something half that delicious!
I love this, great weekend meal... looks so pretty and tasty!
michaela; I do hope you try it, and enjoy it!
jen j-m, with all the local produce at the farmer's market these days, you can totally make this tart to best suit what's available. I think that is what I like best about it.
Amanda, it's been a quick season on our end, but I'm always eager for fall.
Jennifer, the Friday-night meal is one of those times when I feel terribly pleased with myself if I can clear out the fridge. It's like my own little weekly challenge.
Helene, thank you for the compliment!
Tartelette , you're so very welcome. As you can see, I also made some miniature versions (the tart I sent to others was in a slightly-smaller pan that allowed for overage). These minis were lovely to pack along for lunch.
Gal.la, thank you!
Half Baked, it's only a matter of layering, so the beauty lies in the vegetables and not my skill - this time of year it is so easy to make lovely food!
Allyson, the roasting intensifies the flavours so much that almost forget that this is a vegetable tart. It's wonderfully rich and hearty.
Kate, thanks m'dear!
KAHUNA, you can use premade crusts, so this is probably one of the easiest tarts out there. Just layer and bake, rather similar to making a pizza. Best of luck with it!
Amy J in SC s, please report back if you do try it out - and all the best with your inaugural tart experience!
Shauna from Piece of Cake, I am definitely in Mummy-mode as well, as I totally understand where you are coming from. This tart feels terribly civilized. A glass of wine is pretty much required.
kickpleat, you're most welcome, as always. Cannot wait to see what you come up with!
Rachel, thanks for the visit, I do hope your future guests enjoy it.
The Purple Foodie, thanks for the kindness!
Kelsey B., we've got the cool too, with today feeling like September flipped a switch and summer is long gone. Hope you're enjoying the autumn so far.
Dana, I am pretty sure everything looks better when wrapped in an all-butter crust, and I am sure your meals are always stunning.
Ash, thanks so much for stopping by!
This looks delicious! I've made several tomato tarts this summer but never a mixed veggie tart...I love the idea. I'll be sure to pick up all of the necessary ingredients this weekend...
how lovely! the pie crust reminds me of fall, a perfect introduction to the new season! It is still burning hot here, so i am jealous of your rain~
Thank you so much for sharing. It sounds and looks so divine! :)
stunning - just stunning. can't wait to give this a try...veggies galore i love!
The tart looks delicious!
I am really enjoying your blog. The photographs are gorgeous and are giving me a bit apetite for lunch.
I hope your family feels better very soon.