In the book, these golden pastry rounds are topped with incredibly perfect-looking spring vegetables and a drizzle of the parmesan cream. I wanted to summer-ize the concept by using some grilled baby eggplant and cherry tomatoes. The rich pastry dough was made with lots of butter, ground almonds, all-purpose flour, and salt. The recipe called for lavender flowers, but I didn’t have any handy. The dough was rolled thin and then covered with plastic wrap and placed in the freezer for 15 minutes. Once firm, rounds were cut, brushed with egg wash, and baked. The parmesan cream was a simple mix of grated parmesan and milk that was heated in a saucepan and blended. Mine seemed thin, so I made a roux and whisked in the mixture to thicken it. I grilled quartered, little eggplants for the main topping. They were set on the pastry rounds with halved cherry tomatoes, drizzled with olive oil, and topped with the parmesan cream.
Anne-Sophie Pic writes that she hopes the reader becomes comfortable with these dishes and makes the recipes his/her own. Switching out the vegetables for this tart was an easy change, and the parmesan cream would be a delicious accompaniment to just about any vegetable. This is a fun book to curl up with and page through the photos. And, there’s lots to learn from it too.
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