Kitchen with Vegetables in Foreground
Kitchen with Vegetables
in Foreground
Photographic Print

Buy at AllPosters.com

 

 

 

 


wine.com
Wine.com

WB01419_1.gif (2752 bytes)

La Belle Cuisine - Vegetable Recipe of the Day

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Summer Vegetable Tart

 

 


CHEFS Sale

"I was a vegetarian until I started
leaning toward the sunlight.”

~ Rita Rudner


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 

 

 

 

Le Jardin des Poivrons
Le Jardin des Poivrons
Espin, Elizabeth
Buy This Allposters.com
 

 

 

 

 

 

 



Reisenthel®
Collapsible European
Print Market Totes


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

On My Way to the Market
On My Way to the Market
Art Print

Archambault,...
Buy at AllPosters.com
 

 

Have a heart! Help your fellow man...

 


La Belle Cuisine

 


Summer Vegetable Tart
Bon Appetit August 2003

yield: Makes 4 servings

Bon Appetit - One Year Subscription

"Sautéed vegetables are piled atop a creamy
goat cheese-custard filling."
 

Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable
shortening, cut into 1/2-inch cubes
4 tablespoons (about) ice water

Filling and topping
5 ounces soft fresh goat cheese
1/2 cup whipping cream
1/4 cup sour cream
1/8 teaspoon salt
Generous pinch of cayenne pepper
3 large eggs
2 tablespoons olive oil
1 small red bell pepper, stemmed, seeded,
cut into 1/2-inch strips
1/2 medium fennel bulb, cored, cut
lengthwise into 1/2-inch strips
1 small zucchini (about 5 ounces),
halved lengthwise, cut crosswise
into 1/2-inch pieces
1 small yellow squash (about 5 ounces),
halved lengthwise, cut crosswise
into 1/2-inch pieces
1/2 cup fresh corn kernels
1 tablespoon chopped fresh basil

For crust: Blend flour and salt in processor. Using on/off turns, cut in
butter and shortening until pea-size pieces form. With machine running,
add enough ice water by tablespoonfuls to form moist clumps. Gather
dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
(Can be made 1 day ahead. Keep refrigerated. Soften dough slightly
at room temperature before continuing.)
Roll out dough on lightly floured surface to 12-inch round. Transfer to
9-inch-diameter tart pan with removable bottom. Trim dough overhang
to 1 inch. Fold overhang in; press to form double-thick sides. Pierce
bottom of dough all over with fork. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Bake crust until golden, piercing with
fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven
temperature to 375 degrees F.
For filling and topping: Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend. Add eggs and whisk to blend. Pour
into prepared crust. Bake until filling is set, about 20 minutes. Cool 10
minutes.
Meanwhile, heat oil in large skillet over medium heat. Add bell pepper
and fennel and sauté until beginning to soften, about 4 minutes. Add
zucchini, yellow squash, and corn; sauté until all vegetables are tender,
about 12 minutes. Season with salt and pepper. Mound vegetables on
top of tart and sprinkle with basil. Serve warm or at room temperature.
Makes 6 servings.


Featured Archive Recipes:
Baked Summer Vegetables with Two Cheeses
Crustless Onion Quiche (Patricia Wells)
Grilled Vegetables with Provençal Vinaigrette
Oven-Roasted Vegetable Casserole
(Chef Daniel Boulud)

Quiche - from the Simple to the Sublime
Roasted Vegetable Torte
(Barefoot Contessa)

Vegetable Gratin with Polenta and Smoked
Tomato Vinaigrette (Chef Susan Spicer)


Index - Vegetable Recipe Archives
Index - Side Dish Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New
 
mail7_thm.jpg (1534 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 04, 2011.