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Onion-Tomato Jam Ingredients (makes about 2 cups) 2 cups red or yellow onions, thinly sliced 1 large shallot, thinly sliced 2 pounds plum tomatoes, coarsely chopped 2 tsp good quality olive oil 2 TBS lemon juice 1/2 cup honey 1/2 tsp salt 1/2 tsp black pepper, freshly ground 1 tsp smoked paprika Warm the olive oil in a small pot over medium/high heat and then add the onions, shallots, and salt. Use a wooden spoon to throughly coat the onions and shallots with oil and turn the flame down to low. Let the mixture soften for about 10 minutes and then caramelize for another 15-20 minutes, stirring often. Transfer the onion mixture to a large pot and add the tomatoes, lemon juice, honey, ground pepper and smoked paprika. Bring to a gentle boil and cook for 40-50 minutes, stirring often, until the mixture has reduced and is translucent and thickened to a jammy texture with very little liquid. Jam may be prepared up to 2 days in advance. You will have more than needed for the tart so consider freezing half and saving it for another time. Recipes by Martine Bertin-Peterson at Gout et Voyage, Gourmet Tours of Provence.
Ratatouille Tart Ingredients (serve 4 as a main course, 6 as a starter) 1/2 -3/4 cup of onion-tomato jam Pâte brisé for a 9” tart or pre-packaged pie dough 1 small eggplant, skin on & sliced into 1/4 inch thick rounds 1 medium zucchini, sliced into 1/4 inch thick rounds 1 medium yellow squash, sliced into 1/4 inch thick rounds 2-3 plum tomatoes, sliced into 1/4 inch thick rounds 2 roasted red or yellow peppers, sliced into thin strips Pre-heat the oven to 425 F. (215 C.) Place the pâte brisé or pie dough in a 9” deep dish pie pan, prick the bottom in several spots and bake for 10 minutes. Reduce oven temperature to 400 F (200 C.) When the tart shell has cooled slightly, spread the oniontomato jam evenly on the bottom. Create circles and layers of zucchini, yellow squash, eggplant and tomato, sprinkling 1/2 of the fresh oregano and seasoning with salt and pepper between layers. Add the roasted pepper strips to the top layer. Bake for 25 minutes, uncovered and then cover with aluminum foil for another 20 minutes. Remove the tart from the oven and sprinkle with crumbled goat cheese and remaining fresh oregano. Serve hot or allow to cool to room temperature. Serve with a crusty peasant loaf or baguette and a chilled rose or crisp white wine. Refrigerate any leftovers.
Bonjour and bienvenue to the Autumn
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