I was given a BIG BUNCH of beautiful produce from La Nay Ferme, a young CSA farm that is so much more than just a CSA. I was given the produce with a challenge to create a recipe from what I was given and it was an extremely enjoyable project. Check out the video and recipe:
Roasted Vegetable Tart with Kale Dressing and Yellow Carrot Chiffonade
1 small eggplant sliced lengthwise into thin planks
2-3 tomatoes of any type sliced
2 small colored peppers or 1 large thinly sliced
1 small onion halved and thinly sliced
2 yellow carrots (can substitute orange) peeled and shaved into wide curls with a peeler
1/4 C sun dried tomatoes covered with just enough water to soak
Put all veggies into a large bowl. Set aside.
2 C PACKED kale, collards, mild mustards, etc.
1/4 C sorrel
1/2 C olive oil
1-1 1/4 tsp. salt
6 cloves garlic
1-2 T soaking water from sun dried tomatoes
Blend in a blender until smooth. Add more soaking water if necessary. The consistency will be like that of a nut and cheese free pesto. Toss one cup of this with all the veggies. Make sure they are well coated. Place on a cookie sheet. Spread out, sprinkle with salt and place in a 400 degree oven to roast. After 15 minutes, take pan out of oven, pour another 1-2 T soaking water on veggies, stir to coat and put back in oven. Roast another 15-20 minutes, stirring once more. Take out when veggies start to brown on edges and are tender. Pour 2-3 T more soaking water over veggies and stir. Taste. If veggies don’t taste amazing, add more salt. Set veggies aside and reset oven to 350 F.
1 1/4 C unbleached organic white flour
1 stick (1/2 C) organic butter or coconut oil that has been stored in fridge
pinch of salt
1/4 C ice cold water
Put flour and salt in a bowl. Cut fat into flour until mixture resembles course crumbs. Add water. Bring the mixture together gently to form a dough. Barely mix without overdoing it. Wrap very tightly and store in fridge. After 30-60 minutes, take tart dough out. Roll to 1/4″ thickness and cut out rounds using a cereal bowl as a pattern. Place on baking sheet. Fold outside edges in on themselves so it looks like pie crust with a bit of a rim. Brush outside edge with butter, coconut oil or an egg wash. Put in oven and bake 15-20 minutes until browned. Take out. Let cool a bit.
Putting it all together:
Top with a portion of the roasted veggie mixture, top with chiffonaded mixed lettuce greens and chiffonaded yellow carrots that have been coated in a bit of olive oil and a tiny sprinkling of salt. Finish with a drizzle of olive oil and fresh time and serve. Makes 4 tarts.