Roasted Smashed Potatoes

Oh yes. Summer is here. It was 100 degrees today, and the kids only have 2 weeks left of school. I am officially giving over to summer brain. They've been staying up well past bedtime, we have been swimming at least three times a week, and I am letting my kids (completely against my usual policies) madly scramble to use up all the free homework passes their teachers gave them, before it's too late.

This is the crazy time of year, when there is a performance or banquet or party or ceremony several nights a week. Every group we belong to wants to celebrate the closing of the season. I have signed up to provide refreshments, snacks, equipment, pot luck dishes, and my service in three different classes, for the baseball teams, the cub scouts and the girl scouts, the orchestra and at work.  However, I have also tried my darndest to make sure that we are getting a decent dinner, even on nights when we rush from one place to another.  That having been said, though, it has been over a week since we sat at the dining table. (And I know this because the mountain of schoolwork that came home from Open House night at school is still sitting there. Nine days later). Instead, we have been eating on the back patio. And eating outside goes best with cooking outside, no?

Tonight we had sliders for dinner. I am not sure exactly why, but my kids would prefer to eat a few sliders rather than one larger burger any day of the week. So, fine then. Little burgers and yummy sides. And the sides were indeed soooo yummy. I made the zucchini carpaccio that I tried last summer (heaven!!) and I also made these potatoes.

I found this recipe on the website for America's Test Kitchen, and I have to say that I almost decided to pass on a burger of any size, and just eat potatoes for dinner instead. They were so very much the exact way that I like to eat potatoes. Salty and seasoned, crispy on the outside and soft in the middle. Potato heaven.

Take some small red potatoes (any number will do... make as many as you can, in my opinion!) and scrub them well. Then, boil them in some salty water just until they can be easily pierced with a fork. You don't want them fall-y apart-y, you just want them crushable.

Preheat the oven to 500 degrees.

Then drizzle a pretty decent amount of olive oil on a baking sheet. Think of this: The more oil, the more crispiness, and the less sticking. Place the potatoes on the baking sheet, and with the bottom of a glass, crush each one until it is about 1/2 inch thick.

Next, drizzle more olive oil all over all of the smashed potatoes. Again, remember that the oil will contribute to the crispiness. You will be glad you did. Sprinkle some dried thyme over all of the potatoes, and some salt and pepper. I went heavy on both, and boy was I glad I did!

Now, place the sheet of potatoes in the oven (even if your husband came home from work and stole one and told you that you can stop there, he loves them the way they are... it's going to be okay. Just roast the rest of them). Let them brown and crisp for about 25-30 minutes, and then pull them out and enjoy! They are good before you roast them. But after? They are excellent.

Roast Vegetable and Hummus Tart

I will admit that all week long  most days  once in a while I look at a recipe, and instead of thinking to myself That looks delicious! I think to myself That uses up a ton of veggies!


Such was the case when I saw a picture of this tart on Pinterest. It involves several different species currently living in the biosphere that is my crisper drawer. And that was good enough for me.

As it turns out, though, this baby is delicious! I plan to make it many more times... and it can be adapted to use whatever vegetables are in season, so I imagine it will become a semi-regular part of the rotation around here. Plus, it is meatless, so it can be a part of the Monday routine. Although I served it as a main course, it is presented cut into smaller pieces and served as an appetizer. Look out Book Club... it's coming your way soon!

Without any further ado, I present to you Roasted Vegetable and Hummus Tart.

Thanks to Soma at eCurry. You have no idea how much this recipe means to me.

The recipe that Soma has on her blog allows for making the crust, the hummus, and the veggie topping separately and then combining them. I happened to have some hummus on hand already, so I used pre-made hummus. If you want this hummus recipe, head on over and check it out. It's not hard at all, although it requires some ingredients you may not have around (chickpeas, tahini).

I used her recipe for the crust (so delicious! And flaky! And without any butter!) She uses somewhat odd and very precise amounts of ingredients for the crust, but don't doubt her. She clearly knows what she is doing. She topped her tart with onions, zucchini, eggplant and tomatoes. I (of course) used the veggies that came in my box this week... summer squash, bell pepper, tomatoes, and potatoes.

To make the Crust:

2 cups all-purpose flour
1/3 cup + 2 1/2 tablespoons olive oil
1/4 cup + 1 1/2 tablespoons very cold club soda
1 teaspoon salt
freshly ground black pepper
optional -- any herbs you like. I added some fresh thyme, since that was in my box this week

The trick is to handle this crust as little as possible. It isn't hard at all, so handling it very little is easy to do.

In a bowl, combine flour, salt, pepper and herbs. In a separate bowl, whisk together the olive oil and club soda for a couple of minutes, until it is almost creamy-looking.

Pour water-oil mixture into the flour mixture, and combine with a fork just until there is no dry flour left. Using your hands, form the dough into a ball.

Divide the dough into two pieces and roll each one separately. Place the dough between two pieces of parchment paper, and roll in only one direction (not back and forth). I rolled mine into rectangles like Soma did, by rolling out a more or less rectangular shape and cutting the edges. I was tempted to leave it as a sort of loose oval, because it looked rustic and charming. You can make it whatever shape you like.

Remove the top parchment paper, cut the edges if you wish, and pierce with a fork.

Bake the crusts on the parchment paper at 400 degrees, for about 12 minutes, or until golden.


To prepare the veggies:

Again, use whatever vegetables you prefer, or whatever you happen to have around.

2 summer squash, sliced into rounds
2 tomatoes, sliced
2 potatoes, sliced
2 red bell peppers, sliced
2 cloves of garlic, minced
salt and pepper
olive oil
herbs, to taste (again, I used the thyme from my box, plus some sage and rosemary)

Lay all of the vegetable slices out on parchment paper. Combine the oil with the herbs and salt and pepper. Drizzle over the vegetables.

Roast at 350 for about 30 minutes, or until the vegetables are soft. Turn once, about halfway through.

To Assemble the Tart:


2 tart crusts
1/2-1 cup of hummus
roasted vegetables
sea salt
olive oil

Let the crusts cool after baking. Spread 1/4-1/2 cup of hummus on each one. Layer the vegetables on top. Sprinkle with salt and drizzle with olive oil. Bake at 350 for about 15 minutes, to warm it all up.