{"id":12507,"date":"2013-07-12T05:45:12","date_gmt":"2013-07-12T12:45:12","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=12507"},"modified":"2013-07-12T05:45:12","modified_gmt":"2013-07-12T12:45:12","slug":"summer-vegetable-tart-a-la-provencal","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/summer-vegetable-tart-a-la-provencal","title":{"rendered":"summer vegetable tart \u00e0 la Proven\u00e7al"},"content":{"rendered":"

 \"chef<\/span><\/p>\n

a good summer\u2019s day<\/strong><\/span>
\n summer vegetable tart \u00e0 la Proven\u00e7al<\/strong><\/span><\/p>\n

Some days everything just seems to go right. The weather is perfect. I did not step in a gift from a neighbor\u2019s dog nor did I walk a piece of furniture down the rue<\/i> to my apartment. The children are not fighting. Beyond the domestic bliss and no more juin<\/i> gloom, the little things that in France I have come to expect to test my patience actually fell into place. I felt this moment should be recorded. <\/span><\/p>\n

\"chef<\/p>\n

First, I had been granted my Comp\u00e9tences et Talents<\/em> <\/span>long-term visa and I was told that when I arrived in France it was necessary to file additional paperwork within a certain period of time. What should have been easy resulted in a three day process of frustration taking me all over the city just to get to the correct office (that comedy of errors I will not get into right now). However, I finally reached the right place and the right person. Moreover, not only did I find the correct person that is handling my file, but she is lovely, knows what she is doing, and she recognized me as \u201cthe chef\u201d and complimented me on my cookbook. Very nice.<\/span><\/p>\n

Second, my ATM card worked. Now I know you are thinking that this is not such a big deal either, but in France it can be. If you accidentally use the  wrong code for your card…cumulatively (I swear it was two times not three over the course of two years) the ATM machine will capture<\/i> your card.  Sometimes you can get it back the next day by returning to the bank and documenting that the card belongs to you. I have done that. <\/span><\/p>\n

The most recent card sucked up by the ATM was a replacement card (for a preceding card that got sucked up by the ATM). The replacement card took me two months to receive and I never received the code. When I returned to France I had to go to the bank to get the code. I use the replacement card with the new code. However, the ATM also takes this card and I could not get it back. Apparently my bank canceled the replacement card (unbeknownst to me) because it did not match the code. Sigh.  <\/span><\/p>\n

I return to my bank for a new card…one that actually matches the code. With hands sweating and much anxiety, today I use the second replacement card and the code and … it works! I get cash. My card is returned. I am doing a little victory dance in front of the cash machine and passersby think I am nuts but that is okay. The process took 3 months.<\/span><\/p>\n

 <\/p>\n

\"chef<\/p>\n

Lastly, there are my lovely daughters and they truly are lovely. However, last summer they bickered and fought with one another so much I thought I was going to lose my mind. I know I am not alone as sibling fighting at this age is very common (I think theirs is retribution for the grief my brother and I gave our mother). As any former lawyer would do, I made them sign  contracts that the fighting would cease with video-forfeiture clauses should they breach. As any chef would do, these witnessed contracts were placed in the most important room in the house: the kitchen to remind them of their obligations on a daily basis. So far this summer, there has been no fighting and today I was complimented on their good behavior. It is a red banner day. <\/span><\/p>\n

\"chef<\/span><\/p>\n

A day without complications and little victories calls for easy, uncomplicated food. <\/span><\/p>\n

We were having both American and French friends over for dinner. To tide everyone over until dinner I make some summer tarts in anticipation of our annual upcoming trip to Provence.<\/span><\/p>\n

\"P1340056\"<\/span><\/p>\n

These tarts are easy to make and the vegetables can be cooked in advance. <\/span><\/p>\n

The recipe calls for puff pastry  dough that you can find in your grocery store (in the U.S. it is usually frozen just defrost it in the refrigerator). Tomatoes, zucchini and eggplant have a high moisture content so you need to make sure they are well-cooked (but not dehydrated) otherwise you will have a tart with crispy edges and a soggy center. If this does happen, you can redo the tart with another pastry sheet. It only takes about ten minutes to bake so it is nothing to be upset about. The vegetables are still delicious. <\/span><\/p>\n

\"chef<\/span><\/p>\n

Garnish the tart with fresh basil and thyme. You can also add Ni\u00e7oise olives or anchovies which pair with the flavors (or serve them on the side). <\/span><\/p>\n

Here is to a good summer\u2019s day. <\/i><\/span><\/p>\n

bien, vivez bien, et bon app\u00e9tit !<\/i><\/span><\/p>\n

LM<\/strong><\/span><\/p>\n

\"chef <\/span><\/p>\n

summer vegetable tart \u00e0 la Proven\u00e7al<\/strong><\/span><\/p>\n

makes one tart (serves 4-6)<\/i><\/span> <\/span><\/p>\n

ingredients:<\/span><\/span><\/p>\n

1 sheet puff pastry<\/span>
\n 1  small yellow onion, sliced <\/span>
\n 1 small eggplant<\/span>
\n 1 beautifully sun-ripened tomato, sliced (seeds and center removed)<\/span>
\n 1 yellow (or red) pepper, roasted<\/span>
\n 1 beautiful zucchini (any color)<\/span>
\n fresh basil (as needed) <\/span>
\n 1-2 tablespoons olive oil <\/span>
\n sel de Gu\u00e9rande (or sea salt) (to taste)<\/span>
\n freshly ground black pepper (to taste)<\/span>
\n I egg, mixed<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n