Here’s Sly and the Family Stone with Thank You Fallettin Me Be Mice Elf Again to dance to while you puree, grate and julienne. Thanks for the food processor, Jenny!!
THE CHUNKY SAUCE
2 large zucchinis, grated
1 T olive oil
1 onion – finely chopped
1 clove garlic – minced
2 tomatoes, roughly chopped
2 bay leaves
2 black cardamom seeds
1 t smoked paprika
1/4 t cayenne, or to taste (or chipotle puree, for extra smokiness!)
1 t nigella seeds
1 cup loosely packed fresh basil
1 cup loosely packed fresh cilantro (or to taste)
1/2 cup hazelnuts
1/2 cup sliced almonds
1 t sherry vinegar
salt & pepper
Warm the olive oil in a large frying pan over medium heat. Add the onion and garlic, the bay leaves, cardamom pods and nigella seeds, and cook till the garlic starts to brown. Add the zucchini, and cook till it’s wilted and the pan is quite dry.
In a blender or food processor, combine the nuts, one tomato, the basil, cilantro, sherry vinegar, smoked paprika, cayenne, and about 1/2 cup of water. Process till you have a chunky sort of sauce. Pour this over the zucchini, and add the other chopped tomato. Season with salt and pepper. Cook till it’s as saucy as you like it – you can add more water if you like it quite saucy.
2 cups flour
1 t smoked paprika
1 t salt
1 t baking powder
6 T butter -frozen
Combine the flour, paprika, salt and baking soda in a large bowl. Grate in the butter, and mix till you have a coarse, crumb like texture. Stir in the egg, and then add just enough water to pull it altogether into a workable dough. (A tablespoon or two should do it) Knead to be sure the egg and butter are incorporated throughout, and then set aside to chill for at least half an hour)
1 heaping cup of the sauce described above
1/2 cup milk
1/2 t turmeric
1/2 t smoked paprika
1 cup cherry or grape tomatoes, cut in half
1 cup fresh mozzarella, thinly sliced
Preheat the oven to 400
In a blender or food processor, combine 1 heaping cup of the sauce (be sure to remove hte bay leaves and cardamom pods), eggs, milk, and spices. Puree until quite smooth.
Roll out the dough and press it into a buttered tart pan. Bake for about 10 minutes, till it loses it’s shininess.
Pour the filling into the tart pan. Arrange the cheese and tomatoes prettily on the sauce.
Bake for about half an hour, till it’s puffed and golden brown. Let cool for a few minutes before you cut into it.