Sunday, May 19, 2013

Rustic Tarts

ready for the oven!
Today with garlicky chard, Jamón Serrano, carmalized onion and feta.  Next time with butternut squash and blue cheese.  Or how about zucchini and ricotta? Perfect with a lemony-dressed arucula salad from Urban Harvest Farmer's market.  Or with a favorite, quick and simple sliced button mushrooms salad topped with parsley, shards of parmesan, lemon juice and olive oil.

We have been getting a lot great greens in our weekly CSA basket from Home Sweet Farm; this week's chard found its way to the dinner table dressed up in this lovely, rustic tart.  We also get a bi-weekly delivery of goat feta from Blue Huron Farm.  I usually like to eat the feta as is, simply thrown into my lunch quinoa salad along with avocado and pumpkin seeds. But it works wonderfully warm and mixed in with the wilted chard.

Try different flour combinations.  I like to use mostly whole wheat or spelt with some all-purpose to lighten it up some.  So many possibilites with one simple recipe.   I love the savory crust with fruit, pears especially.

I like to think of these rustic tarts as a great eggless replacement for many veggie-filled or fruit-filled baked dishes: omelets, fritatas, bread pudding and clafouti. 

With this simple short crust recipe, you can use up whatever vegetables and cheese you have on-hand. And a little bacon or ham always makes things more delicious! The last sleeve of jamón worked well here for added saltiness.  I recommend making ahead a batch of caramelized onions for adding into weeknight meals such as this tart, pasta grilled pizzas, sandwiches and to top crostini. 

So simple to make with a food processor or Thermomix.

pear and prosciutto ready for oven
What to use:
200g flour (I mix Whole Foods Organic 365, 150 whole wheat and 50 all-purpose)
100g butter, chilled and cut into pieces
1/4 tsp. salt
50-60g water, chilled

What to do:
Place flour, butter and salt in TM bowl and mix for about 10 second on speed 6 until mixture resembles breadcrumbs.

Set dial to closed lid position.

Add water and kneed for 10-20 seconds on Interval speed to form dough.

Add a little more water if necessary to bind.

Turn mixture on floured board and kneed lightly.

Put in refrigerator for about 15-30 minutes (I make and leave overnight) before rolling out and using.

Fill tart and bake at 200 degrees Celsius 
mushroom, cheddar, caramelized onion and parsley

No comments:

Post a Comment