If I were to do it again, I would really appreciate having a mandolin to do so. I spent a ridiculous amount of time slicing these veggies, and in the end had WAY more than I needed for this tart. I ended up using the second recipe linked above, as it didn’t use mustard, which I appreciated. I could not for the life of me get the spiral to stay put doing it on my cutting board… so I did it the “wrong” way by creating the spiral right on top of the cheese spread on the crust. This meant my spiral wasn’t as tight, and there were ultimately less veggies used as an outcome, but I was fine with that.
Honestly, I could’ve done without the eggplant. I’m not a big eggplant fan, and I think it just added more liquid/sliminess than necessary in this dish. It was the one veggie that disagreed with being cut into slices. In the end, the time to cook vs. enjoyment of the dish was too far off for me. I’d maybe cook this again if it was to impress friends, but not for a dinner for myself. Since the crust was from scratch, I had to grate a brick of cheese, and slice all the veggies, I got done super late at night and was starving at the end. It did make for a nice lunch the following day at work though:
Also pictured above is a salad I found on pinterest, that is basically shaved radishes, fennel, parmesan, and then a dressing of lemon juice, olive oil, and ground black pepper. It was really refreshing and summery. I’ve never bought fennel before, and it was a hilarious experience at Fred Meyer trying to convince the cashier that it was in fact fennel, and not bok choy. She couldn’t find the PLU in her booklet and had to ask a manager. Anyway, I’m glad to be trying new dishes, and this vegetarianism thing really isn’t all that hard this time around.