Mrs. Harris Goes to Paris…

“Every woman should have something pink in her wardrobe it is the color of HAPPINESS”
-Christian Dior

Hello, sweet friend…

I hope you are doing well…

A few weeks ago when the movie ‘Mrs. Harris Goes To Paris’ came out (and just a couple of weeks after getting a new puppy)

Joe suggested I might benefit from a drive into the big city to enjoy a girls day out…shopping, lunch, and watching this movie.

The story is enchanting…and gives new meaning to “say yes to the dress”… telling about a seemingly ordinary British housekeeper who has a dream to own a couture Christian Dior gown she takes an extraordinary adventure to Paris in pursuit to attain her dream. I haven’t personally ever dreamt of owning a Dior…however I do know what it is like to desire something so much and being almost obsessed with acquiring it… the movie reminded me that sometimes following our heart’s desires can surprise us in ways we didn’t expect.

What’s Cooking

FRENCH TIAN PROVENCAL

Celebrating summer and in classic French tradition here is an incredibly simple tart with beautifully layered vegetables drizzled in olive oil.

Ingredients

• 2 sheets frozen puff pastry, defrosted
• 4 ounces Creme Fraiche
• 1 zucchini, thinly sliced
• 1 summer squash, thinly sliced
• 3 plum tomatoes, thinly sliced
• 2 tablespoons Parmesan Cheese
• 1 bunch fresh basil, torn or fresh oregano, chopped
• coarse sea salt and freshly ground pepper
• olive oil

Instructions:

Preheat oven to 400 degrees. Line two baking sheets with parchment or spray with cooking spray.Roll out puff pastry sheets until the lines have disappeared, one per baking sheet.  In a small bowl combine Creme Fraiche and 1 tablespoon chopped herbs.

1. Spread 1/4 cup Creme Fraiche herb mixture on each pastry. Begin and end with a layer of tomatoes slices. In between, alternate layers of zucchini, summer squash, and tomato slices. Repeat until each puff pastry is full. Season liberally with coarse sea salt, black pepper, and Parmesan cheese; drizzle or brush with olive oil.
2. Bake in a 400-degree oven for 17 to 20 minutes, or until the tart is golden brown and nicely puffed around the edges. I begin checking at about 16 minutes. Garnish with remaining chopped herbs and an additional sprinkling of sea salt and pepper.
3. Slice and enjoy!