There's a briskness to the night air that wasn't there a week ago, the farmer's market had baskets and bushels of tomatoes, zucchinis are taking over the veg drawer of my fridge - it's September and I'm okay with that.
I love Autumn, it's by far my favourite season. I love cardigans and boots, scarves and apples and everything that comes with Autumn.
We've had a relaxed long weekend so far and we're only half way through. On Tuesday our nanny starts and we have a list of things to do before then, but other than that, the plan is to enjoy.
This is a dead easy tart that we had for dinner on Friday with my best friend, two bottles of white wine and garlic green beans.
Zucchini, Feta and Basil Tart
1 package of puff pastry, I love the President's Choice brand because it's pre-rolled into 2 sheets, I used 1 sheet because I prefer a thinner crust
2 zucchinis (I used one green and one yellow)
1 tbsp of olive oil
1/2 cup of good quality feta cheese, crumbled
1/2 cup basil, finely chopped
salt and pepper
Preheat oven to 375°.
Thinly slice the zucchini on the bias. Heat olive oil over medium heat and saute until slightly translucent, about 3 minutes, season with salt and pepper.
Roll out puff pastry to the size of a cookie sheet, if using pre-rolled - lay it on a cookie sheet. Layer the zucchini in rows on the puff pastry slightly overlapping the pieces(I alternated yellow and green). Sprinkle with feta and basil, season with salt and pepper. Bake for 18-25 minutes or until golden and pastry is golden on the bottom.
This is so easy and you could use any variation of veggies, herb and cheese.
• Brie, tomatoes and basil (let the tomatoes sit on paper towel to absorb some of the water before cooking.
• Goat cheese, caramelized onions and thyme
• Cheddar, asparagus, bacon and parsley