TWD: Summer Vegetable Tart

I'm not sure if this counts as a TWD-post because I made so many changes to this "tart", it actually turned out another recipe.

Two problems arose: First, you can't keep this tart. I always bake Sunday and bring my baking goods to work Monday, so this was a problem. And it seemed to be very difficult to make smaller tartes as the dough is not that easy to handle.
Secondly, for me the vegetables in the recipe are no summer vegetables in any way. Maybe I am living in the wrong part of the world, but peppersweets are never in season round here and mushrooms are more associated with autumn in Vienna.

Oh, and a third problem: I really had no idea what the directions for dough treatment ment. As there is no picture of the tart I was absolutely  blank what the recipe wanted me to do. So I had to do a lot of improvisation.

I decided to make nests - my first try. I took smaller pieces of the dough and arranged them randomly in muffin pans. Next time, I learned, I would reverse the pans and put the dough around the "outside" to make sure it is through all the way and not only at the edges.

I filled the nests with a zucchini-tomato mix with a lot of fresh spices and "braid cheese", a very salted version of goat cheese (think dense salted haloumi in very small strips, arranged to a braid).

Like that, I liked it a lot. I served it with some spinach salad (with green beans and dried tomatoes), what made it a perfect summer dinner.

But, as I said at the beginning, I am really not sure this counts as TWD...

If you want to find out what the other bakers did (I do! I am really curiuos what it SHOULD have looked like!) go to the TWD-page. And if you are interested in the original recipe of the Summer Vegetable Tart, just have a look in the book by Dorie Greenspan on  page 436.

TWD: Baked Yogurt Tart

I am late, sooo late. It's Sunday and the tart was due on Tuesday. Honestly, as I always bake on Sundays, I am late one week. Sorry for that.
But here it is. One ordinary tart and some tartelettes, one in a heart-shaped mold. Like that, I culd use all the filling.

The filling is a yogurt mix, what means it has a comparatively low calories level. The recipe asks for non-fat yogurt what did surprise me, because usually dessert recipes ask for fat as a taste-means. And there is no butter in it. So, except for the sugar (with 3/4 c also not too much), there are no calories or fat in it.

If you are looking for a recipe that does not interfere with your bikini-figure this ia a perfect option!

I gave some lemon zest to the filling, but it made no difference in the end. I used blueberries because I really think they are best for all things baked, and gave some toasted coconut shreddes instead of the nuts on the tart. For decoration i Used red currants and made little starts from left-over tart dough.

The filling is really easy, easy, easier. If you have a pre-baked crust in the freezer or at least a ready made dough the tart itself will be ready very quickly!

For my part, I like the taste. But I have to say that I am a big yogurt lover! I prefer frozen yogurt over icecram not for diet-reasons but for the taste. And in summer I could live from yogurt and berries. But I am not sure of other people like the taste just like me. Additionally, the look tricks  you a bit because you might think it's a cheesecake . but it is totally not. And it is nor a very sweet tart. So - as much as I love this tart and yould do it ever and ever again, I can imagine other people wouldn't.