Late Summer in Provence

Design for placemat Cynthia Lindholm Cavanaugh 1985

August, and the farmers market brims with late summer veggies and fruit, and the herb garden is at its peak; all of the ingredients for a classic French Ratatouille and Fresh Peach Tart.
Suggested playlist while cooking: Édith Piaf and Charles Aznavour.

Design for placemat Cynthia Lindholm Cavanaugh 1985

Ratatouille  - NY Times Mgzn. Serves 8-10

4 garlic cloves

2 med. white onions

3 med. zucchini

2 med. eggplant

3 sweet red peppers

6 sprigs fresh thyme

3 sprigs fresh rosemary

2 large tomatoes

1 1/2 tsp. sea salt

2 bay leaves, ripped in half

1 c. best quality olive oil

Pepper

Heat oven to 350 degrees. Prepare the vegetables: smash a peel 3 garlic cloves, reserving the 4th. Halve the onions through their roots, and slice halves into 1/4" thick pieces Slice zucchini into 1/4" rounds. Cut eggplant into 1" cubes or spears. Seed peppers, and cut them into 1/4" thick strips or into 1" pieces.

Spread each vegetable on a separate rimmed baking sheet. Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. sprinkle salt lightly over vegetables. Drizzle tbsp. olive oil on each of the pans. Place all of the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take 35-40 min. for the peppers (their skins should shrivel) and onions; 40-45 min. for eggplant and zucchini (the eggplant should crisp slightly and zucchini should be well cooked, so let them go 3-5 min. longer than normal).

Design for placemat Cynthia Lindholm Cavanaugh 1985

In the meantime, prepare the tomatoes. Bring a large pot of water to boil. Add tomatoes and blanch until skins split, about 10 seconds. Transfer to a bowl filled with ice water. Peel the cooled tomatoes, remove seeds, and dice. Mince remaining garlic clove and add to tomatoes along with bay leaves and a pinch of salt. Set aside.

Once vegetables are done cooking, combine them in a shallow baking dish and add ingredients from tomato bowl. Toss well. Cover generously with olive oil, using remaining 14 c. oil or more, and sprinkle lightly with salt. Everything should have a good coat of oil, but not drowning in it. Cover  pan lightly with foil, and bake one hour, removing foil after 30 min. Stir every 15-20 min, until vegetables are very tender and imbued with juices and oil Add salt, if needed, and pepper. Serve warm. 

Fresh Peach Tart - Florence Fabricant for NY Times Serves 8
Pastry for one-crust, 9" tart
4-5 ripe peaches, peeled and pitted
Juice of 1 lemon
1/2 c. finely chopped pecans
1/3 c. brown sugar
1/2 tsp. cinnamon
1 Tbsp. flour
1 Tbsp. butter
3/4 c. heavy cream, whipped

Roll out pastry and line a 9" tart pan. Refrigerate for 30 min. and preheat oven to 425 degrees. Remove tart from refrigerator and prick bottom with fork, line with foil or pastry sheet and weight with dry beans or pastry weights. Bake for 6 minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking for another 6 min. until the pasty is pale gold. Remove from oven and lower to 375 degrees.

Slice peaches and toss in a bowl with lemon juice. Combine pecans, brown sugar, and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches on top and sprinkle with remaining pecan mixture. Dot with butter.

Bake about 30 min. until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.

Bon Appétit