Saturday, November 28, 2009
Vegetable tarte tatin was winner of my Thanksgiving
There was turkey and it was great.
There was stuffing and it was great (actually Dr. Food's favorite part of Thaksgiving)
There were green beans that I sauteed with ginger and garlic.
As far as *I* am concerned the best dish was the Vegetable tarte tatin that I made for our friend the vegan.
I absolutely loved this dish. I think our friend did too. It came out of a book I bought on a clearance rack and I wasn't sure if it would have the taste I wanted but it surpassed my expectations.
Vegetable tarte tatin
The Ultimate Book of Vegan Cooking
Tony and Yvonne Bishop-Weston
2 tbsp sunflower oil
1 1/2 tbsp olive oil
1 eggplant sliced lengthways
1 lrg red bell pepper seeded and cut into long strips
2 red shallots, finely chopped
1-2 garlic cloves crushed
2/3 C white wine
2 tsp fresh basil (I used Herbes de Provence) because I didn't have basil
2 C cooked brown long grain rice
1/3 C pitted black olives (I didn't use these because they didn't seem to go)
12 oz Vegan puff pastry (I bought already made and it was fine)
ground black pepper
1. Preheat the oven to 375. Heat the sunflower oil with 1 tbsp of the olive oil in a frying pan and fry the eggplant slices, in batches if necessary, for 4 to 5 minutes on each side until golden brown. As each slice softens and browns, lift it out and drain on several sheets of paper towel to remove as much oil as possible.
2. Add the pepper strips to the oil remaining in the pan, turning them to coat. Cover the pan wit a lid or foil and sweat the peppers over a medium high heat for 5 to 6 minutes., stirring occasionally, until the pepper strips are soft and flecked with brown.
3. Slice two of the tomatoes using a sharp knife and set aside.
4. Plunge the remaining tomatoes into boling water for 30 seconds, then drain. Peel off the skins, cut them into quarters and remove the core and seeds. Chop them roughly.
5. Heat the remaining oil in the frying pan and fry the shallots and garlic for 3 to 4 minutes until softened. Add the chopped tomatoes and cook for a few minutes until softened.
6. Stir in the white wine and the fresh basil (or whatever herbs you like), with black pepper to taste. Bring the mixture to a boil, then remove from the heat and stir in the cooked rice and olives, making sure they are well distributed.
7. Arrange the tomato slices, cooked eggplant slices and peppers in a single layer over the base of a heavy, 12" shallow ovenproof dish. Spread the rice mixture on top.
8. Roll out the puff pastry to a circle slightly larger than the diameter of the dish and place it on top of the rice. Tuck the edges of the pastry circle down inside the dish.
9. Bake the tatin for 25-30 minutes, or until the pastry is golden an risen. Leave to cool slightly, then invert the tart on to a large, warmed serving plate.
You have to try this. It is really really good.