I did make a vegetable tart (with one egg + one yolk to bind it) from the leeks. I do have mushrooms but have decided to make it leeks only, with goat cheddar and a bit of romano, and a spoonful of dry mustard.
The olive oil tart dough recipe - really similar to a pizza or foccaccia recipe - is based on one by Deborah Madison (Greens Cookbook, Vegetarian Cooking for Everyone). I only used the white of the egg - put the yolk in the tart.
This only has US measurements, but you can just use a cup and spoon to measure it - not a precise recipe. I haven't used a recipe in years for this, as every flour absorbs a bit more or less water; you'll get a feel for it soon. www.morselsblog.com/?page_id=234 Yeasted Tart Dough with Olive Oil This is a very useful basic recipe to master, with the egg it is also pliable enough to make calzone, empanadas etc.
I had too much dough for the little quiche pan I used (a metal one that comes apart, sides and edge) so I also made a small foccaccia/white pizza with fine slices of aubergine/eggplant - precooked for few minutes, dabbed with a small quantity of olive oil, some peperonata, bits of tinned tomato, finely chopped garlic etc. Fresh white goat cheese and again, a bit of romano.
Good idea Lagatta,I got back into making tarts recently,I did an onion one for the brunch I had recently. Tell me,do you think that a tart and a clafouti are akin? I made a fig clafouti some years back and recall that it was a similar type dish,maybe the clafouti dough was more cakey though if I think back hard enough.
A clafoutis is made with a dough more akin to pancake or crêpe batter. It is more like a cake, but doesn't rise much. I like making them as they can be done with very little sugar (it would be a recipe in which people could use a sugar substitute if need be do to their health requirements, as the sugar does not play the role it does in normal cake baking). Usually clafoutis are made with fruit; the most typical ones are black cherry - traditionally made WITH the pits as they add flavour - and prune plums - those little blue plums called susini in Italian.
Clafoutis are usually a sweet/dessert - but not a very sweet one - but there are also savoury (salé) clafoutis. They are a lovey way to serve fresh seasonal stone fruits. I'd think strawberries and raspberries would be rather too soft and liquid, but blueberries could work well.
And yes, the leek tart is very good. A bit of mustard is good in an onion tart too.
My favorite food lately has been grilled zucchini. I absolutely crave it and keep finding new things to do with it. Nothing could be simpler & it's a perfect food to make for just one person. I give medium-small zucchini three slices the long way to wind up with four slices, each @ 1/8 to 1/4 inch thick. Then I put them on the griddle with a little olive oil until somewhat browned on both sides. I usually sprinkle on some seasoned salt. I like them in sandwiches or on tacos or folded into an omelet, but am completely happy to eat them plain.
We are just starting to get the first greens here - it is very late after a very hard winter. And there is nothing trucked up here from slightly warmer places in the northern US such as New Jersey. Most zucchini here is still from Mexico or California. I've finally seen some fiddleheads (rolled heads of immature ferns) and asparagus, but very expensive. I think that there will be more greens in a week or too. I made a spanakoriso mostly with frozen spinach, fine for that purpose.