Ratatouille Tart
Ratatouille Tart

Ratatouille Tart

Are you scrambling to use up all of the summer veggies you possibly can like I am? After all, in the words of Eddard Stark, “Winter is Coming!” If you are, ratatouille is a great dish to make; you can take out several of those veggies in your fridge in one fell swoop. I have been making a lot of this version of Ratatouille from Food & Wine, but figured I would mix it up a bit last night by making a tart instead of my usual rustic version.


Lovely summer veggies! I’ve been having terrible luck with finding “good” tomatoes, for it to be tomato season (albeit nearing the end). The three tomatoes in this pic are beautiful, but they turned out to be tasteless and mealy. I’m looking forward to having a garden full of larger-variety tomato plants next summer, when my husband and I (hopefully) have a house (instead of an apartment)! I can’t complain too much, though… the cherry and Roma tomatoes I grew in containers this year turned out wonderfully. Sorry… off on a tangent. Meanwhile, back at the ranch….




You can use homemade sauce if you just happen to have it laying around. I didn’t, so I used the canned stuff. Please, don’t alert the authority.

Slice your veggies to be ^ that thin. I don’t have a mandoline or a food processor, just a very sharp knife. Note: If you have yellow squash, it would be delicious added into the veggie mix. Also, I planned to include tomato slices, but unfortunately the tomatoes I came away from the market with were not the greatest-tasting (*coughs* they were gross).

Oven preheated? Check. Puff pastry prepared? Check. Zucchini and pepper sliced? Check. Now you can slice the eggplant. I saved the eggplant for last, to reduce the unsightly browning that occurs when they are exposed to the air for any amount of time.

Arrange the veggies, like so. Drizzle with olive oil, and sprinkle with salt & pepper, to taste.

Yum! I know, I know… ratatouille does not “traditionally” contain cheese. Just trust me on this one, okay? Cheese = good.

Watermelon Agua Fresca
Watermelon Agua Fresca

Watermelon Agua Fresca

This drink is the embodiment of summer! My original plan was to get the recipe up before July 4, but *coughs* I’m not sure what happened. I’ll go ahead and blame it on Congress. Anyway, if you love watermelon and fruity beverages, then look no further.

This recipe is adapted from Cooking Light’s  “Minted Lemon-Lime Watermelon Agua Fresca” recipe that appears in the June 2011 issue.


Strawberry-Rhubarb Crumble

This Strawberry Rhubarb Crumble is the perfect fruity dessert for summer with a wonderful balance of sweet and tart flavors! The crumble topping adds an irresistible crunch, and the whole thing can be prepared ahead of time, refrigerated, and baked when you are ready to serve.


Yum, strawberries. I am so excited for this time of year, when delicious fresh fruits and veggies are abundant! I also can’t wait to check out our local farmer’s market, which starts this weekend (I think).

(The plastic containers make great vessels for starting seeds if you’re into gardening!)

(It was a massacre! No one survived, not even the strawberries!) Sorry. I had to take this photo. I know, I’m warped.

Fresh rhubarb is beautiful! This was the first time I had actually used it. The rhubarb in my memory comes from a very tart strawberry-rhubarb pie that my grandpa bought me as a kid when he actually meant to buy a sweet strawberry pie (or was it cherry? I can’t remember — I just remember that the taste of rhubarb was shocking to a ~6-year-old’s tastebuds).

Okay. I’ll try to focus and actually give you the instructions/photo captions. Begin by preheating the oven to 325 degrees F.

Combine the first five ingredients (strawberries, rhubarb, granulated sugar, corn starch, orange liqueur) in a large bowl.

Pour into a greased 9-inch pie pan or any combination of equivalently-sized baking dishes.

Combine the flour, granola, turbinado sugar, cinnamon, and salt in another large mixing bowl with a pastry cutter (or your hands, or a food processor) until crumbly.

Look Ma, whole-wheat flour! It sorta makes up for the addition of all that butter, right? Sorta….

(This is “crumbly.”)

Add the egg, and combine. Spoon onto the fruit mixture.

Bake for approximately 35 minutes, or until the fruit mixture is bubbly and the topping is golden brown. Like that ^. MMMMmmmm. Dig right into the baking dish if you want to, or serve with some vanilla ice cream.


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