Sunday, July 7, 2013

Summer vegetable tart

Summer vegetable tart

I wanted to make something special for a neighborhood friend's going away potluck. I was faced with an abundance of herbs, garlic scapes, greens and onions from the garden, but didn't have the time it takes to bake the deep dish Vegetable Pie that is a favorite.

I made a lighter version into 2 tarts, one for the potluck and the other so we could have some easy lunches during the week.  Ir's similar to a light quiche with a flaky pastry crust flecked with herbs covered with sauteed vegetables nestled in an herbed, cheesy egg custard.

Summer Vegetable Tart 

serves 4

1/2 recipe, savory shortcrust pastry (recipe below)
olive oil
1 cup onions, sliced
1-2 cloves garlic, crushed
12 ounces (about 4 cups fresh) spinach, chard, kale or mixture, rough chopped
1 cup fresh mushrooms, sliced (1 used one large portabello cap per tart)*
2 leaves fresh sage
1/2 teaspoon smoked paprika
a few sprigs of fresh oregano, thyme or marjoram, leaves picked and finely chopped
sea salt and freshly ground black pepper
2 medium tomatoes, sliced
1/4 cup freshly grated Parmesan cheese or non-dairy cheese shreds
1/4 cup grated cheese (smoke gouda or sharp cheddar are especially good)
4 large organic eggs
1/2 cup milk (dairy or non-dairy of choice)

Preheat oven to 375 degrees F.  Bake the prepared, chilled crust for approximately 6-8 minutes until just lightly golden.  Remove the crust from the oven.  This will help keep the crust from getting soggy while the filling bakes.  Set the crust aside until you are ready to fill it.

In a skillet, heat about a tablespoon or so of the olive oil and saute the onions, garlic and mushrooms until softened.   Put in the greens and let wilt for a few minutes.  Remove from the heat and season well with sea salt and pepper to taste.  Spread the mixture over the bottom of the crust.  Place slices of the tomato over the spinach and mushroom mixture.

In a bowl, beat the eggs, milk, paprika and herbs together. Pour over the spinach mixture and tomatoes.  Sprinkle the grated cheese over the filling and smooth over with the back of a spoon if necessary.

Bake for 15-20 minutes in the preheated oven until the filling is set and the top is golden.  Cool slightly before cutting into squares or wedges to serve.

* Use any vegetables you would like instead such as sweet peppers, squash, cooked potato, etc.

Savory shortcrust pastry
enough for 2

3 1/2 cups flour (I used 2 cups white whole wheat and 1 1/2 cups whole wheat)
7 ozs non-hydrogenated vegetable shortening, butter or olive oil
1/4 cup nutritional yeast or 2 oz grated cheddar cheese (dairy or non-dairy)
sea salt
a sprig of fresh rosemary leaves picked
a few sprigs of fresh time, leaves picked
a sprig of fresh oregano, leaves picked
2 sage leaves
2 large organic eggs, beaten
a splash of milk
flour for dusting

Put the flour, fat, nutritional yeast or cheese, fresh herbs and a pinch of sea salt into a food processor and pulse until fine and crumbly.

Pour in the eggs and pulse just until the mixture comes together.  Add a splash of milk if the mixture is too dry.  Scoop out the mixture onto a floured board or counter and pat it together into a flattened ball.  Do not knead. Cover with plastic wrap and refrigerate for at least half an hour.

Cut the chilled dough in half, and roll out to fit desired pan.  Fit dough into the oiled pan and roll over the excess on the edges and crimp to make a sturdy edge to hold the filling.  Pick the pastry all over with a fork and chill in the freezer for 30 minutes.

Thanks for reading!

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Dahlias in full bloom


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