Tian Tourte

Where the hell have I been? Having a severe case of creativity block.  Himself and I decided to do lots more vegetarian fare, and I’ve been using all my brain for what the fuck to cook for dinner. This didn’t leave much energy for the blog.  Then I made this the other night, and my favorite Biker Betch at work saw the Instagram and was like,” is that going on the blog or what?” And, poof. There we have it. All thanks the awesome BB. Thank you, sweetness, you are the best!

This is a recipe for a 20cm (about 8”) tarte, and will give 4-6 big slices.  So, enough for four with a salad. I baked this lovely in the forkin’ amazeballs tarte pan I got from Lakeland.  Seriously – without blind baking the bottom crust was crisp and not soggy. I love this pan so much, I want to marry it.

Seriously – can you see that crispiness at the bottom? SO awesome!

When you’re picking out the tomato, squash, and onion – try to get them as close in diameter as possible.  Because you’ll be stacking them, the uniformity will become important.

Well, shall we? Let’s do this.

Tian Tourte

The Crust
⅓ a recipe of Martha’s pate brisee. (I used a 4:1 ratio of AP to WW flour, though)

The Base
¼ c. Ricotta or Greek yogurt ( or ¼ c tofutti sour cream mixed with ½ tsp. Lactic acid. If you were feeling REALLY lazy, you could also just use the egg and 1/4c. Boursin and skip the garlic and herbes)
1 egg
1/2 tsp. granulated garlic
1/2 tsp. GOOD Herbes de Provence


The Veg
1 zucchini, sliced 1/4” rondelles
2 Roma tomatoes, sliced in 1/4″ rondelles
1 small white onion, siced in 1/4″ rondelles
1/2 yellow or orange bell pepper, sliced in 1/4″ strips

Topping (optional):
¼ c to ½ c shredded cheese (Gruyere, romano, asiago, etc.)

Alrighty, my lovelies.  Roll out your crust ¼” thick, form it in your quiche tin and stick it in the fridge. Preheat your oven to 375*.

Get your mis en place going – slice the veg, whisk together the base. Get out a cookie sheet and line it with parchment.  I find it much easier to bake loose-bottomed pans that way, plus it catches any drips. Once you’re set up, take the raw crust from the fridge and set the pan on the lined tray. Pour in and smooth the base.  Next, pick up one slice each of the tomato, squash, onion, pepper and stack them. Set these on their side on the prepared base, working from the outside edge of the pan. See the picture to reference what it should look like.

 Keep adding your alternated veg in a circle until you make it all the way around. Then start the next ring and go until you’ve used up all your veg. Sprinkle it with some S&P, and cheese if you are lucky and not dairy-impaired like we are, or some olive oil if you are.

Slide the tray in the oven and bake about 35-40 minutes, until the crust is golden and the veg tender. Your nose should tell you when it’s done.

Let cool about 10 minutes before serving. To get this bad boy out of the pan, once it’s cooled a bit, set the pan on a bowl or soup can – something narrower than the bottom.  The ring part of the pan should just drop down the counter, leaving you to slide the pie from the bottom on to a serving plate or cutting board.

(And, if you want to put this puppy over the top, make some really good garlic butter and toast some breadcrumbs in it and then sprinkle that on the slices as you serve them. Soooo yummy!)

That’s it. Bon apetit. Let me know if you like it!