Tart

OK. So, it's obvious from the photograph and from proceeding ones that I haven't a clue how to flute my crust. I also think I never seem to have the right size pie plate or the right size crust for these activities. Luckily, they are reasonably forgiving if you can overlook the sometimes unappealing-to-the-eye look. By the way, this is a continuation of yesterday's story about the bright and perfectly ripe flavors of the tomato corn salad I made for my grandmother who requires soft foods to chew. (I also started writing it about 12 hours ago. My how a baby really changes everything!) We get one loan zucchini at a time from our garden. I had already had pasta the day before, and was looking for a better idea for my zucchini. I came across some eggs in the fridge with an expiration date past the return date of my mom and suddenly had my inspiration for the tart. I used my mom's oil crust recipe and created my own zucchini filling recipe. See what you think.

Cost to Make Zucchini Tart

Note: Cost is based on my shopping list even though it used my mother's ingredients.

Recipe for Oil Pie Crust

• 2 C all purpose flour
• 1 t salt
• ½ C oil
• ¼ C cold water

Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.

For this use, I pre-baked the crust just about 7 minutes. For other uses, it isn't always necessary.

Recipe for Zucchini Filling

• 1 good-sized zucchini, thinly sliced
• 1/3 onion, thinly sliced
• 1 teaspoon olive oil
• 2 eggs
• 2 Tablespoons milk
• 1/2 cup cheese, finely shredded and divided [my mom had the four cheese blend]
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt or more to taste

Saute zucchini and onion in olive oil about 5 minutes just to soften. Beat eggs, add seasonings, salt, and milk. Beat together. Layer onions and zucchini on pie crust. Top with half of cheese. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 400 degrees until top is golden brown, about 30-35 minutes.

Cost Per Person $0.36

I should have tried this recipe much sooner, but broccoli and cauliflower were just three weeks ago on sale for a really good price in our little corner of the world. The recipe came from a book called The Vegetarian Bible, a gift from friends, Frank and Emily. Unfortunately, they gave me the book right before I started feeling sick from my pregnancy, and I wasn't interested in cooking for a long while after that. I'm glad I finally got the time, energy, and desire to pull it out.

What I liked about the Tart: I love the way this tart "hides" broccoli and cauliflower because I know some people who aren't fans of cauliflower. We had no problems eating this cauliflower. The filling was egg-free, a big plus when there are people out there who don't want to eat eggs or who are allergic. The filling was really nicely flavored. I also thought the tart presented very well and cooked well in my pie plate. The best part about the tart is the crust. Paul raved about it. It was a basic oil crust with paprika. Truly amazing. I'm perfectly happy using this crust in every savory dish I ever make again.

Last week we ordered two cases, the equivalent of 114, apples to be delivered in the near future. I purchased the items for a number of reasons. First, we bought some from the same Washington source to support the local church school two years ago, and they were wonderful. We were disappointed they didn't have them last year. Second, when I purchase apples at Costco or Target a few pounds at a time, some come out yummy and some are mealy. I want consistency and the apples two years ago seemed to fit the bill. Third, they were significantly cheaper than buying them from local grocery stores--especially for the variety: Jonagold! Fourth, I love getting in the kitchen with Paul and my folks cause they got some, too, and having a family activity of preserving the apples in a variety of ways.

I found a great post about what Utah Deal Diva did with apples that were given to her. I intend to use some of her recipes and make some of my own. If you have recommendations, let me know soon so I can make a clear plan of attack cause that's a lot of apples!

We had a fantastic and enjoyable Christmas Eve Dinner.