Ratatouille

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I've made this dish at least 5 or 6 times. I try to do something slightly different each time. Today, I layer the vegetables and bake them in the oven. Other times I've roasted the vegetables separately before cooking everything on a stove top. I also use herbs de provence instead of basil. The herbs and all the juices from the vegetables make this dish sweet and earthy. The dish is served with a side of bread. Very French country.

French Apple Tart

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I have some leftover pastry from last night. I'm certainly not going to toss that. I roll it out and top with some Granny Smith apple slices, sugar and butter. Bake in 400 degree oven for 35-40 minutes. I drizzle some honey on top and serve warm with vanilla ice cream on the side.

The pastry dough that I made was not meant to become dessert. So I would add a tablespoon of sugar to the dough if I were to make a sweet pastry. Otherwise the tart is wonderful -- crispy, flaky and delicious.


I can't take all the credit for this one. This French apple tart is inspired by Ina Garten's version (I'm too lazy to make an apricot glaze). Her recipe can be found here.