TheFuzzy wrote:
Lisa,
First of all: Ye Gods Too Much Work.
Second of all, I put that video on and Kris asked me if I was watching porn because soundtrack. "Yes -- Food porn."
Personally, I wouldn't try to season the vegetable slices; neither of the recipes do that, and for good reason, since it would add even more to an already labor-intensive recipe. Instead, both season the base. If I were making it, I'd lightly season the tops of the veggies too, and drizzle with olive oil and/or butter.
As JesBelle points out, you might want to reconsider eggplant at this time of year. You could do one of these with all root veggies though ... parsnips, ciogga beets, etc. Would be good.
Yes, it looks like a lot of work. I was thinking it would be good "holiday at someone else's house" food. I wouldn't make it for Tuesday night dinner. I imagine it would take 2 hours to do. But I will probably try it at least once because SCIENCE!
I would love to give it a shot but my only tart pan is 10" and I don't have enough patience for *that*. At some point I will have to find a cheap 6" pan and try it out.
--Lisa