Pink of Perfection

Who doesn’t have visions of herself floating around the kitchen, adding a little of this, a little of that, and afterward having the kind of dish that wins compliments and admirers. Oh, it was nothing.

In the realm of impromptu, thrown-together meals, I’d call this a winner. Not only is a tart something especially simple to make when you already have half a recipe of pâte brisée hanging out in the freezer, but they have the sort of casually elegant vibe that makes you feel like a woman who really knows how to feed the people in her life in an easy, breezy, gracious sort of way. And isn’t that — plus how to make a house a home, live luxuriously on a budget, and make the most of every day — what we’re all trying to figure out? It’s not simple work, but it’s certainly some of the most important.

Savory Summer Tart
Serves 4-6

1 cup shallots, sliced
2 tablespoons butter
2 small green zucchini, sliced thin
2 small yellow summer squash, sliced thin
2-3 large tomatoes, sliced
4 ounces goat cheese
1/2 recipe pâte brisée,

Preheat oven to 350° F.

In a large skillet, melt butter over moderately-high heat. Add shallots and saute until beginning to turn brown and stick to pan. Lower heat, cover, and cook, stirring every 5-10 minutes, until shallots have turned sweet and dark.

Roll out your dough to fit a 10″ tart pan or pie plate. Transfer dough to pan and press dough into edges and sides to prevent shrinking; cut off excess. Spread the caramelized shallots over dough. Arrange the zucchini with the rounds slightly overlapping. Repeat with the summer squash. Top the tart with overlapping tomato slices. (Isn’t this beginning to look like a giant blooming flower of summer produce?) Dot with goat cheese and bake until crust is golden brown, about 20-30 minutes.

Variations:

• add eggplant to the mix for a ratatouille tart
• substitute onions for shallots
• spread a layer of tapenade, mashed roasted garlic, or pesto directly on the tart dough
• replace goat cheese with parmesan, fontina, or gruyere
• beat 4 eggs and pour them over the vegetables for a quiche