I swore I would not let La Rentrée get to me this year, but here we are and here we go again. Almost none of the things I’m dealing with are life-threatening. I’m not in the path of a hurricane or a typhoon, not in a flood or a landslide. In a way it’s even more frustrating and demotivating being preoccupied by the unsolvable while trying to rev up for another long school year and hopefully, one’s own projects… Maybe that’s why I’m in a state of confused inertia, wanting to step on the gas with one foot on the brake? In no particular order: my sweet neighborhood that I couldn’t wait to get back to is all torn up for some mysterious underground repairs, to the point where it’s difficult to cross the street, scaffolding is being hammered noisily in place for the city’s building resurfacing program, there are activity schedules to set arrange and meetings to sit through, medical appointments, giant mosquito bites, re-adjusting to small shared urban spaces, drug dealers returning after many years when we all thought they were gone for good…apparently preying on the migrants (result: one death and several stabbings, danger late at night for us and our kids…)
Soooooo! I take joy where I find it:
Tomatoes, tomatoes, tomatoes!
With a drizzle of top grade olive oil and salt… or a fancier mandala version with buffala mozzarella, arugula and fresh basil:
Using the leftovers for a ratatouille savory tarte:
I Chavrou (Chavrie in the US)
I fresh goat cheese log, Sainte-Maure de Touraine if you can
Parmesan, grated, can go in filling or on top as you prefer, adds tangy “umami” 🙂 also thickens
Herbes de provence, salt, pepper
Tbs flour optional
I pie crust, unsweetened
Blend Chavrou and eggs, add to slightly strained ratatouille in salad bowl, stir well (shouldn’t be too soupy). Depending on how firm you want it, you can use just yolks, whole eggs or both. I use whole ones. Some people put in flour to firm it up, too. Season. Grease bottom of deep pie plate, position pie crust, pinch edges for decor 🙂
Pour in ratatouille mixture, decorate with slices of goat log, making sure pieces are moistened with filling mixture so they don’t burn. Sprinkle with parmesan and paprika if desired.
Bake at 350-ish F (180° C) until cheese is golden brown and filling is firm, usually 45-50 minutes? Have to keep an eye on it to be sure. If the cheese looks done but the filling isn’t firm enough, cover lightly with aluminum foil and return to oven.
PS some people use gruyère or mozzarella for the topping 🙂
More zings to come…
xxxxx Love Aliss