As summer fades away I thought it would be nice to create a nice vegetable Crostata while so many fresh vegetables are still available  *  For the crust let’s mix together 2/3 cup of all purpose flour with 2/3 cup of rye flour  *  Add 1 tsp sugar and 1/2 tsp salt  *  In a separate measuring cup lightly whisk one egg and some heavy cream together so that the measuring cup is 1/3 full  *  Add 1 stick of unsalted butter – cut into big pieces – to the flour and with your fingers work the butter into the flour  *  Drizzle the egg mixture (about 1/4 cup) over the dough and pulse it into the flour with fingers  *  Mix in 1/2 tsp lemon juice and 1/2 tsp lemon zest if you have it  *  Put the dough on a lightly floured counter and knead into one uniform piece – wrap in plastic and chill for 2 hours or up to three days if you wish  *  When ready to construct the Crostata – roll out the dough to a 12-inch round and transfer onto a rimmed baking sheet lined with parchment paper and chill again while preparing the filling  *  Heat the oven to 425F  *  Spread out 2 medium eggplants – trimmed and thinly sliced  *  Spread 2 medium zucchinis – also trimmed and thinly sliced  *  Include 1 pound of plum tomatoes – cored and thinly sliced – on baking sheets  *  Drizzle generously with oil and season with salt and pepper  * Roast the vegetables and toss zucchini and eggplant occasionally for 35 to 40 minutes  *  Eggplant and tomatoes will become golden brown at the edges  *  Roast until tender – but don’t let the vegetables get too dark because they will continue to brown in the Crostata as it cooks  *  Transfer the vegetables to a bowl and toss with 2 seeded and minced hot chili peppers – such as cherry peppers  *  Decrease the oven temperature to 400 degrees  *  In a small bowl combine 3 ounces of softened goat cheese with 1 small garlic clove either grated or pressed and 1 tsp of thyme leaves  *  Retrieve the flattened crust and spread the cheese mixture in a thin layer over the crust – leaving about a 1 1/2-inch border all around  *  Arrange the vegetables evenly over the goat cheese  *  Fold up edges of crust – pleating it in  *  Brush the pastry with leftover egg and cream mixture  *  Transfer the Crostata to the oven and bake until golden brown – this should take about 40 minutes  *  cool on a wire rack for at least 20 minutes before slicing and serving  *  Think of how great those long summer days were – while enjoying a slice with friends

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