YAT (Yet Another Tart! :) )

I’m close to achieving a State of Yo with the tart crust! I can now get from ball-of-dough to crust-rolled-and-crimped in about five minutes! Anyway, the current baking procedure is 12 minutes at 400° covered with foil and pie weight, then removing foil and pie weight, piercing crust all over with fork, then bake for 7 minutes more uncovered, with a “rim protector” to prevent the rim from over-browning. (I use rice for pie weight, saving and re-using the rice.)

My tart this week is filled with anise bulb, eggplant, and zucchini squash, all thinly sliced and sautéed separately, blue cheese, and topped with fried fronds from the anise bulb.