105 TVFN In Food Today Recipes

[Guest guest]

105 new recipes from the TVFN show In Food Today have been added to The UK

Recipe Archive this week. This archive is nearly complete with all the

recipes on this show so far and are available at The UK Recipe Archive in

both Mastercook and Mealmaster formats.

 

To download go to - http://www.ukrecipes.co.uk/

 

* Exported from MasterCook *

 

Goat Cheese, Eggplant, And Roasted Pepper Tart

 

Recipe By :IN FOOD TODAY SHOW #INE219

Serving Size : 1 Preparation Time :0:00

Categories : infood02

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***TART***

1/2 pound frozen puff pastry -- (thawed overnight in

-- the refrigerator)

2 tablespoons softened European-style butter -- (such as Keller's)

3 bell peppers -- (1 each red, green,

-- and yellow)

1 Japanese eggplant or 2 small American

-- eggplants

1/4 cup clarified European-style butter

Salt and pepper to taste

2 cups crumbled goat cheese -- loosely packed

1/3 cup grated Parmesan cheese

16 fresh basil leaves -- for garnish

***SALAD***

1/8 cup balsamic vinegar

Salt and pepper to taste

1/3 cup olive oil

1/4 pound mixed salad greens

 

Preheat the oven to 375 degrees. Grease a fluted pan, pie tin, or shallow

springform pan. Roll out the puff pastry to the width of the baking pan.

Dust the rolling pin with flour and carefully roll the pastry back onto the

rolling pin, then unroll it over the pan. Press the dough into place and

crimp the edges. Brush the pastry with the softened butter. Place the bell

peppers over an open flame or under the broiler and completely blacken them

on all sides. Put the blackened peppers in a plastic bag, seal it, and

allow them to steam for 20 minutes. Remove the peppers from the bag and

peel away and discard all black skin. Cut the peppers in half and remove

all seeds and veins. Cut into 1/2 -inch thick strips. Cut the eggplant

crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant

lightly with the clarified butter and season with salt and pepper. Roast

the eggplant in the oven for 15 minutes, or until done but not mushy. Place

the crumbled goat cheese on top of the pastry. Top the go at cheese with

the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle

the Parmesan cheese over the eggplant and peppers. Bake the tart for about

20 minutes, or until it is golden brown and the edges are puffy. Garnish

with the fresh basil leaves. Whisk together the vinegar, salt, and pepper

in a bowl. Slowly add the olive oil while whisking. Toss with the greens

and any remaining eggplant or peppers and serve on top of the tart.

 

Yield: 8 servings

 

Converted by MC_Buster.