Every year around this time, I vow to pull out my knitting needles. It seems like the ideal way to pass a cool afternoon: knitting while sipping on a warm beverage, perhaps sitting side-by-side with a good friend. Here's my big secret, though: I have never even finished the first scarf I started knitting, so haven't been able to move onto subsequent projects. I love the idea of knitting, but then never can bring myself to actually sit down and work on it for a significant amount of time. There's so much else to be done! I think I feel bad just lounging around (even though it's much more productive than my obsessive checking of the Internet: Facebook, Serious Eats, other blogs, Runner's World. And repeat). Then the next thing I know it's spring and I feel like "knitting season" has passed and my knitting needles rot away in my nightstand drawer.
Perhaps this year will be different. I will grasp the season by the horns and become a knitting fool. I will finish my scarf and the one I promised the husband a couple of years ago. And perhaps even move onto the really cool projects in the fun knitting book I have. I will become a knitter extraordinaire--knitting on the train on the way to work and while standing on line at the movies. I will knit while watching TV and knit while my stews are bubbling away on the stove top and the bread is rising on the counter.
Perhaps finishing my knitting projects will help push me to finish the other things I am working on...the life things that I keep procrastinating on. This winter (my 30th...) will be the one where I finally put the pedal to the metal and stop making excuses and focus on what I want to be doing. Time to stop wasting so much energy on things I am not passionate about.
What does all this have to do with this tart? Not a lot. But, you do need to jump now to grab the last of the zucchini flowers before they disappear until next year. And perhaps while it is baking you can grab some knitting needles and begin a project of your own.
Zucchini Flower Tart
1/2 c. cream
1 TB fresh chopped thyme
1/2 c. grated aged cheese (Gruyere, Gouda, etc)
1/2 t. salt
1/4 t. pepper
8-10 zucchini flowers
Heat the oven to 375 degrees.
Form the crust into a 9" tart pan.
In a medium bowl beat the eggs and then add the cream, thyme, cheese, salt and pepper.
Place the zucchini flowers into the tart shell. Carefully pour in the egg mixture.
Bake the tart for around 25 minutes or until the egg is set. Allow to cool for around 8-10 minutes before slicing and serving. This tart can be eaten for breakfast, brunch, lunch, dinner or snacks. A great all-day meal.