We’re well into triple digit heat in this part of Arizona, which is why so many of us take weekend trips to cooler places. So you’d think that I would have remembered not to get carried away at the farmers market prior to leaving for San Diego for the upcoming weekend. But I did not, and was again challenged with what to make with the amazing produce from North Scottsdale Farmers Market. I could not resist the multi-colored bell peppers and red onions from The Backyard Farmer at only $1 a pound, the candy-sweet heirloom tomatoes and the baby eggplant for $3 and $3.50 a pint from On The Vine. If you think you can’t afford shopping at a farmers market, think again. I can assure you the prices are either comparable if not better than at a regular grocery store, and you cannot beat the freshness, quality and taste. There is also something to be said about being able to talk directly to the farmer who has grown your food with pride. For US readers, find a farmers market new you here.
I can get a bit obsessed with trying to figure out what to make by creating lists and trolling for recipes online, but sometimes I just put all the food on the counter to visually come up with ideas of what to make, and this was it.
|Veggies before roasting|
|Veggies after roasting|
Rustic Ratatouille Tart
adapted from Seattle Times Food and Wine 9/3/2008
1 pint baby heirloom tomatoes
1 pint baby eggplant
1/2 each of green, red, yellow bell peppers, chopped
1/2 red onion, sliced
2 T olive oil
salt and pepper to taste
1 tsp herbs de provence
1 ready made pie crust
3 oz goat cheese, crumbled
Preheat oven to 400 degrees. Place tomatoes, eggplant, bell peppers, and onion into roasting pan. Drizzle with olive oil. Add herbs de provence, salt and pepper to taste. Roast veggies for approximately 40 minutes (20 min covered, then 20 minutes uncovered) or until caramelized, tossing occasionally.
Roll out refrigerated pie crust in 9 inch tart pan, and crimp edges. Prick the bottom with a fork. Lay foil over the pie crust, and place either raw dried rice or beans on top to weigh down for crust to retain shape. Bake for 10 minutes. Remove from oven, and remove rice or beans and foil. Bake for an additional 2 to 3 minutes.
Cover the bottom of the tart shell with goat cheese crumbles. Spoon out the roasted veggies onto paper towel first (to absorb liquid), then place on top of goat cheese in tart shell. Reduce heat to 350 degrees, and bake in oven for an additional 15 minutes or until crust is golden brown. Serves 6.