Category Archives: CSA

Eggplant, Tomato, and Smoked Gouda Tart

We have been enjoying all of the tasty vegetables from our CSA. As the week goes on sometimes we find we have not used as much as we should have. This past week we made an eggplant, tomato, and smoked gouda tart. It was a little time consuming for your average evening but was well worth it! I used a recipe for the crust from My Recipes from a quiche we made a while back. We really like the light and flakey texture of the crust. Homemade crust does not take too long to make and is defiantly worth the time! The recipe for the filling came from My Recipes as well, we modified it in accordance to what we had on hand.

6 tablespoons of butter (softened at room temperature)
2 tablespoons of milk
1/4 teaspoon salt
1 egg yolk
5.6 ounces of flour (about 1 1/4 cups)

1 pound of eggplant sliced
olive oil
4 cloves of garlic
1 tablespoon of fresh basil
1 teaspoon dried oregano
1 large tomato or 2 smaller ones (we used a large heirloom tomato from our CSA)
1/2 cup of smoked gouda grated or cut into chunks
1 tablespoon of parmesan cheese

tart crust
1. Pre-heat the oven to 400°. In a standing mixer beat the softened butter on medium speed until fluffy. In a small bowl whisk together the milk, salt, and egg yolk. Slowly add a quarter of the milk mixture at a time to the butter, beating well after each addition. Add flour mixing until combined. Remove the dough from the mixer, form into a small circle, and cover with plastic wrap. Chill for at least 30 minutes.

2. While the dough is chilling cut the egg plant up and place on top of paper towels in a single layer on a platter. Sprinkle with salt (this will help to draw the water out of the eggplant) and let stand for 10-15 minutes. Using a paper towel pat the eggplant dry. Using a brush apply a light layer of olive oil to the eggplant. Place eggplant in a single layer on a baking sheet that has been sprayed with non-stick spray. Place in oven and bake for 15-20 minutes or until they are cooked.

3. Remove the crust from the refrigerator and roll out so it is large enough to fill your tart pan. Spray tart pan with cooking spray and press dough against the sides and bottom of the pan making it as consistent as possible to ensure it cooks evenly. Using a fork pierce holes in the dough, bake at 400° for 10-15 minutes or until crust is golden. Cool completely.

finished tart

4. In a medium skillet coated with cooking spray cook the garlic for a minute and remove the heat. Add 1/4 teaspoon salt, basil, oregano, and tomatoes. Place 2 tablespoons of the smoke gouda on top of the baked tart crust followed by a layer of the eggplant and then the tomato mixture. Sprinkle remaining cheese and parmesan on top. Bake at 400° for 10 minutes or until cooked to your liking.

This is a very versatile dish, you could change the vegetables or the cheese depending on what you have on hand. We are still enjoying our CSA, please share your summer veggie recipe ideas as well!!

Also, make sure you stop over to Urban Cottage to see my recent project on repurposing wall calendars!

Three finished projects

Stuffed Summer Squash

We have been enjoying all of the delicious fresh vegetables from our CSA. With the summer season in full swing at work, we have been looking for quick and healthy ways to use it. This was the first week we received a wider variation of produce (not just greens). I have always enjoyed finding new ways to use squash for dinner and in baking, one of my favorite things about fall produce is the wide variety of squash. This week we did a take on stuffed squash using sun dried tomato chicken sausage for the filling.

squash and mushrooms

1 summer squash
1/4 cup of mushrooms (we like baby portobellos because of the meaty texture)
2 links of sausage (you can use any flavor you like, we used sun dried tomato chicken sausage)
1 tsp italian seasoning
salt and pepper to taste
olive oil
parmesan cheese
cooking spray

Pre-heat oven to 350 degrees. De-case the sausage into a medium skillet over medium heat (depending on how fatty your sausage is you might need to add a little bit of oil). Stir sausage until fully cooked, add mushrooms and seasoning. Cook for about two minutes or until mushrooms are tender.


Cut squash in half length-wise, remove seeds and hollow out. Spray a glass baking dish with non-stick spray and place squash side by side. Drizzle olive oil onto each squash half.
stuffed squash
Fill each half with sausage mushroom filling and top with parmesan cheese. Cook uncovered for 25-30 minuets or until the squash is tender.

cooked squash

Enjoy! This can be served as a side dish or a main dish. Other recipes we have made with our CSA recently include; Garlic Scape Bean Dip and Kohlrabi, Kale, Mushroom, Bean Salad. What kind of quick summer recipes do you like to make when you are short on time?