Zuchinni, Eggplant, Portabello, Goat Cheese Petit Gateau
- 2 med.Zuchinni,
- 2 small italian eggplant
- 2-3 portabello mushrooms
- 1 large red pepper
- 8 oz local chevre
- olive oil as necessary
- 6 0z non aged Balsamic Vinigar
- pam for spraying.
- 8 ea. Basil leaf 2" long
- optional: parsley leaves, frons, pea shoots, raddish shoots etc for garnishing sprinkle
- 1- wash all vegetables, preheat oven to 375F
- 2-Roast Red Pepper or flame over gas burner till burnt. Place in bag and seal till it collapses then clean off char and rinse. Cut pepper in half disposing of seeds and inner core. Trim and cut into fine jullienne(2-2 1/2" long) and reserve.
- 3- Cut the zuchinni on the bias 1/4" thick and set two pieces alongside each other. Cut them into 2" circles using both pieces. Reserve for stir fry or pasta or whatever. Repeat 8 times. Do the same with the eggplant and reserve.
- * do not cut too thick or the "cake will be too high and will not cook well.
- 4- Wipe Portabello with a damp paper towel and cut out inner ridges with a paring knife till only the flesh is exposed discard the ribs. Trim edges dice and reserve. Cut circles with cookie cutter making half cuts when necessary and fitting the halves together forming into circlets. reserve.
- 5- Place Balsamic into small saucepot and reduce by 2/3. till it coats spoon. Reserve
- 6-Cut Chevre into 16 peices and shape into circles with palm of hands.Reserve
- 7-Spray muffin tin with pam (you need 8 muffin tin min.)then layer: zuchini/chevre/eggplant/chevre/portabello,and bake for 25 min. or to desired doneness. Place reserved end timmings into empty tin cups tossing lightly in olive oil.
- ---If layers rise above the tin, press down and weight a sheetpan on top.
- 8- Remove from oven, let cool for 15 min, cover with sheetpan and using potholders/towels, quickly invert holding tin and sheetpan together. drop gently onto table top to dislodge. 8 nice "timbales" will emerge.
- Plate them draping each with roasted red pepper julienne.
- Top with basil leaf pointing up and off to side.
- Drizzle top and around with balsamic.
- Sprinkle diced baked bits of Portabello trim around the plate to garnish.
- Optional: shoots or frons suggested above for addaitional garnish.
- Serve with a crisp dry white wine if desired
zuchinni, italian eggplant, mushrooms, red pepper, local chevre, olive oil, basil, parsley
Taken from www.epicurious.com/recipes/member/views/zuchinni-eggplant-portabello-goat-cheese-petit-gateau-50106828 (may not work)