Happy Summer everyone! The days are long and the temperatures are heating up. Speaking of summer, have you participated in my latest two-click poll? I am interested in your opinions regarding your favorite summertime foods. I plan to create a new recipe based on the food that receives the most votes, so thank you for your participation! Just click this link or visit my home page.
My CSA farm share continues to surprise me. Last week my box was filled with an assortment of green leafy vegetables including bok choy (pictured in the front), collard greens (on the right), and spinach (on the left). The bok choy, also referred to as Chinese Cabbage, has thick, white, edible stems. Collard greens, like bok choy, are part of the cabbage family, with wide, green stems that resemble pretty fans. Native to central and southwestern Asia, spinach is an edible flowering plant in the amaranth family with leaves that are smaller than the others already mentioned. They are all delicious but I prefer to eat them cooked because they have a sweeter flavor and are easier to chew and digest. Since I had an abundance of leafy greens, I decided to try a vegetable tart. I was inspired by Leah Eskin’s recipe for Chard Tart that I found in a newspaper. I had never made a tart before, and I must warn you, the recipe is a bit more involved then one of my typical recipes. There are a number of steps and the total process takes awhile because you have to allow for chilling time (for your crust, as well as yourself).
The recipe calls for rolling out the pastry dough, which I would rephrase to “pound with fists until the dough kind of resembles a lopsided circle.” However, the shape of your dough only lends itself to the rustic nature of this tart. The flavor is delicious, and the crust was quite crispy. I liked the comfortable look of the tart, which can be eaten as a vegetable alongside a main entree, or as the main highlight of a meal.
The tart can be easily frozen, although SensitiveHusband and I had no trouble polishing this off within a few days. If you find yourself with an afternoon without a set schedule and an abundance of green vegetables, give this recipe a try.
Rustic Green Vegetable Tart
Ingredients:
–2 bunches (about 1 ½ pounds) leafy green vegetables (such as swiss chard, spinach, kale, collard greens or bok choy)
–2 tablespoons olive oil
–kosher salt and freshly ground black pepper
–1 clove garlic, finely chopped
–1 egg yolk
–2 tablespoons freshly grated Parmesan
–2 teaspoons fresh herbs (such as parsley, basil or thyme)
–Pastry (recipe below)
Shred: Fold each washed leafy vegetable in half along its center rib. Trim away ribs. Roll up leaves and slice thinly crosswise.
Wilt: Heat olive oil in a wide skillet over medium heat. Add garlic, salt and pepper and cook, stirring, until lightly colored, about 2 minutes. Toss in green vegetables. Cook, stirring, until wilted and liquid has evaporated, about 5 minutes. Take off the heat and allow to cool slightly, about 5 minutes. Stir in egg, cheese and herbs.
Roll: On a lightly floured work surface, roll out pastry to a 12-inch circle. Roll around the pin and unroll onto a parchment-paper-lined baking sheet. (Alternatively, pound pastry with fists on a lightly floured work surface until pastry resembles an oddly-shaped circle. Transfer very carefully onto a parchment-paper-lined baking sheet.)
Fill:
Spread vegetables onto pastry in an 8-inch circle. Fold edges of pastry up and over, forming a casual tart.
Bake: Slide pan into a 400-degree oven, and bake until pastry turns golden, about 35 minutes. Serves 8.
Pastry: Mix well: 1 cup flour, 1/4 cup almond flour, 1 teaspoon maple syrup, 1/4 teaspoon fine salt and a few grinds of pepper. Drop in 9 tablespoons cold unsalted butter, cut into slices. Cut butter into flour mixture with two forks until lumps range in size from cornflakes to crumbs. Drizzle in up to 5 tablespoons cold water, folding with a flexible spatula or fork, until pastry comes together. Pat into a thick disk or ball. Wrap in waxed paper and chill at least 1 hour.
I am sharing my recipe with Simply Sugar and Gluten Free.
SensitiveEconomist 