Yesterday I did an hour of Youtube Yoga, forgot what day it was, cooked this soup and shakshouka and forgot to bathe.Without the Monday – Friday routine of carpools and yoga classes, I’m beginning to feel like that matriarch in Downton Abbey.
As always, cooking forced me to focus, with delicious results,. We showed the tart off at the Zoom dinner party we hosted, then ate it it all ourselves as our guests watched.
This NY Times cooking recipe https://cooking.nytimes.com/recipes/1018589-roasted-mushroom-and-butternut-squash-tart?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=0 was much improved by those who reviewed it. I added anchovies to the topping and minced rosemary to the dough as suggested by cooks in the Comments section. My personal riff on the recipe was to roast the vegetables before making the tart pastry, so that the 1-2 hours rising time it needed could happen in the cooling oven.
At the end of a fraught day, this healthy vegetarian version of pizza was welcome junk food.