I am convinced that every culture from the Mediterranean Basin through to the Pacific Ocean has some version of an eggplant-tomato dish. The French have ratatouille, the Sicilians caponata, the Persians have mirza ghasemi, and the Indians have baingan bharta. And I love all of them. So, when I found the Majorca equivalent, the tumbet, I assumed I’d like it, even if I’d never heard of a tumbet before. The Vegetarian Times website is a very nifty resource and I recommend checking it out. It is where I found this week’s recipe: Potato and Eggplant Tumbet.
1/2 medium onion, chopped
1 red bell pepper, chopped into 1/2 inch pieces
4 cloves garlic, minced
1/2 large eggplant, chopped
1-2 yellow potatoes, chopped
2 large tomatoes, chopped
1-2 tablespoons pasta sauce
1/2 tsp dried oregano
Heat the olive oil in a large pot, and saute the onions and red peppers for 5-10 minutes. Add the garlic and cook for another 30 seconds. Add all the other ingredients expect the filo dough, and a little under 1 cup of water. Cover the pot and let the whole thing simmer for about 20 minutes, stirring occasionally. Once that has finished cooking, pre-heat the oven to 350 and pour the veggies into a baking pan – trying to prevent as much of the liquid from getting in there as possible. Take a few sheets of filo dough. Brush each sheet, or part of a sheet, with butter. Then crumple it into a ball-ish form and place it on top of the veggies. Since you crumple, it’s cool if the sheets are imperfect. Keep doing that until the whole dish is covered. If you are me and think pine nuts clearly go with everything, add a handful of pine nuts and scatter across the top of the dish. Bake for 20-30 minutes, and serve warm.
Result: Really good. A little too much liquid though, and that causes issues with the filo topping. I suspect there will be some reheating problems on that end too. But a solid, filling recipe that is healthy. Also, if you have the opportunity to add the pine nuts – do so. Pine nuts make everything better in my opinion. I had this with prosecco, for the completely logical reason that I had mimosas with brunch today, and so it was already open. I think I’d like this with a red though. Also, if you use olive oil instead of butter, this recipe is totally vegan. Song of the week: Star Trek fanvids. I couldn’t decide between the amazing “Closer” video and “Tik Tok” which I also love. If you are a fan, like me “Last Friday Night” is pretty good too.
Whenever I’m in internet-land and I come across a recipe that looks awesome but I don’t really want to make/don’t have the ingredients for at any given time I save them to a bookmarks folder so I don’t forget about them. It also, at least in theory, helps me not get too stuck when new recipe day rolls around and I’m not inspired. This was one of those weeks, so when flipping through my folder, I found Tomato Crostata with Honey-Thyme Glaze, and was like sold! I actually followed the recipe pretty closely, just a few adjustments here and there.
1 cup flour
1/3 cup cornmeal
1/3 cup parmesan cheese
7 tablespoons butter
Mix the flour, cornmeal and parmesan in a bowl. Cut the butter into chunks and cut into the dry ingredients. If you don’t have a pastry cutter, a fork works extremely well too. Once the butter is in fairly small bits and well-incorporated, add water a little at a time. Mix as you go until a cohesive dough ball forms. Cover in plastic wrap and set aside
Filling and glaze
3 large cloves garlic, minced
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 tsp dried thyme
4 medium-sized tomatoes, sliced
grated cheese, either cheddar or gouda preferably
Mince the garlic and saute in some olive oil until it has browned, and then set it aside. Put the vinegar, honey, and thyme into a small saucepan and simmer it for a few minutes – like 5 or so. Then set aside (warning, you won’t use all of it so you can either save it for later, or make a smaller amount. Then you assemble everything. You can make this as one big crostada, or a 2 little ones – I made 2 little ones. Roll out the dough to the desired size. Brush with the honey-thyme glaze. Add the tomatoes, leaving some space at the edge in a somewhat overlapping circle and brush them with more of the glaze. Then add the garlic, a little salt, and the cheese. Fold the edges of the tart over or up a bit, and then I sprinkled just a little more of the glaze. Bake at 425 until golden – around 30 minutes give or take.
This is my fav current tomato tart. Don’t get me wrong, I made a pretty good roasted tomato one a while back, but I like this one more. It’s also a bit on the sweet side, which is fun if you are me and have an insatiable sweet tooth. It does get a bit juicy when baking, but that’s not really a major problem in my book. I served this with a white bordeaux. I have a soft spot for white bordeaux and have excellent experience with most bottles in the $10-15 range. I think rose would probably be too fruity with this dish, but most white wines would probably work. Song of the week: What’s Up by 4 Non Blondes. I binged Sense8 over the weekend (and you should too btw) and one of my favorite scenes involved this song. Combine that with a lot of emotional angst in my real life and you have the perfect song for my week.