Summer vegetable tart

I have a beautiful rainbow assortment of vegetables this week. Inspired by a photo of a vegetable pudding posted by Bill Smith, who said he used a less-sweet clafouti batter, I decided to give it a shot. There is nothing quite like it in his wonderful Seasoned in the South cookbook, so I consulted with Patricia Wells, who features a Tomato Clafoutis in her At Home in Provence book.

Since I had no cream, I used a little extra low-fat milk. I also used one more whole egg than she suggests because, well, one slipped free when I cracked it with more gusto than intended. While Bill Smith steamed his vegetables first, I kept mine raw. The result was a tender, creamy custard with vegetables that maintained a light crispness and sunny freshness.

Summer Vegetable Tart
1 yellow zucchini
1 green zucchini
1 large tomato
2 purple spring onions
4-5 sprigs thyme
1/2 cup pecorino romano, freshly grated
4 whole eggs
1 egg yolk
1/2 cup low-fat milk
1/4 tsp. kosher salt
several grinds of black pepper
1 ready pie crust

Preheat oven to 350 degrees.

Bring pie crust to room temperature and roll lightly to increase circle by about an inch. Transfer to tart pan with removable bottom that has been lightly sprayed with oil. Cover with parchment and pie weights - I use a mix of beans and rice - and bake about 20 minutes.

Remove to rack. After about 5 minutes, remove parchment with pie weights and cool crust.

Using a food processor fitted with a 1/4-inch slicing disk, place tomato in feed tube and slice with light pressure. Transfer slices to a paper towel lined plate; lightly press another sheet of paper towel to surface. Set aside.

Place tart pan atop sheet pan covered with foil. Slice yellow and green zucchini separately. Arrange yellow slices in a concentric overlapping ring atop crust; follow with tomato slices. Strip leaves from thyme sprigs and sprinkle over tomatoes, then top evenly with half the cheese. Next, arrange green zucchini in a ring and top with scattering of onion.

Place four whole eggs and one yolk in a small mixing bowl with milk, salt and pepper. Beat well then pour over vegetables in tart shell. Press vegetables lightly to ensure egg mixture is well distributed. Top with remaining cheese.

Bake about 25-30 minutes or until lightly set. Transfer to rack to cool, lifting base from tart ring after 15 minutes. Serve at room temperature.

Leftover grains and grillings yield savory breakfast quiche

Mix of leftover ancient grains, grilled chicken and
asparagus combine for a quick quiche. 

I craved something decadently Southern for breakfast and considered my options: perhaps creamy grits with gobs of melted cheese, or farmer's market eggs cooked to a soft sunny-side-up with crisp strips of just-fried bacon, perfect to discharge golden streaks over buttered toast.

But the combined weight of calories and a fridge filled with leftovers made me feel guilty. Inspired by Maria Speck's Ancient Grains for Modern Meals, I had about 2 1/2  cups couscous steamed in vegetable stock with a handful of golden raisins; about a cup of farro, simmered in water and whey from homemade labneh; and a za'atar-coated chicken thigh and asparagus, remains from a delicious grilled dinner.

Combined, I realized I had the makings of a Middle Eastern-inspired quiche. From inspiration to letting it cool just enough to serve, it was on the table in about an hour. I served with this a dollop of za'atar-spiked labneh, but a spoonful of thick Greek yogurt would be just as nice.

Za'atar Grilled Chicken and Asparagus Quiche with Couscous Crust

Use a ramekin to gently press couscous mix into edges.

2 1/2 cups cooked couscous
1 cup cooked farro
1 tsbp. melted butter
Vegetable oil spray
1 grilled za'atar-seasoned chicken thigh
12 spears grilled asparagus
5 eggs
1/4 cup cream
salt, pepper
Labneh or Greek yogurt

Preheat oven to 350 degrees.

Blend room temperature couscous and farro in medium mixing bowl; add melted butter and stir to combine. Transfer to two-piece tart pan coated with vegetable oil spray. Spread evenly with a spatula, then press lightly with a small ramekin, working from center out, to cover fluted sides of the pan.

Cover gently with parchment paper and pie weights (I use a mix of beans and rice), and bake about 15 minutes or until firm and lightly golden on edges. Remove and set on a cooling rack. Lift off parchment and weights then leave undisturbed for 10-15 minutes or no longer warm to the touch.

While you wait, chop grilled chicken thigh into small dice. In a medium bowl, beat eggs with cream. Add salt and pepper to taste.

Distinct bits of couscous and farro form a delicate crust.

Arrange asparagus spears in a pattern, tips toward crust, trimming to lengths as needed at center. Scatter diced chicken between spears then slowly pour in egg mixture. Use a spatula or small spoon to coax egg mixture into any bare spots.

Return to 350 degree oven and bake 12-15 minutes, or until eggs are just set. Remove and let cool on rack for about 10 minutes. If crust has not pulled away from edges, lightly slide the tip of a sharp knife around the circumference to loosen before freeing base from the tart pan.

Lift slices with a flexible metal spatula. Serve immediately with a dollop of labneh or Greek yogurt.

*Note: Za'atar spice blends can be found in Middle Eastern markets and some grocery stores. I am particularly keen on the variety sold by Savory Spice Shop, which has a store in North Raleigh.