Kim's Vegetable Tart

tart 1, originally uploaded by Kim De.

Since I made my first tart here, I have been hooked. I have purchased two tart pans and have even gone as far as to combine two recipes to make the tart you see on this page.

Several weeks ago I made Savory Carrot and Tarragon Tart. The flavor was so amazing that I decided to adapt it to a larger tart pan and different vegetables.

I used the original crust recipe, but changed the proportions of ingredients. In place of the tarragon I added fresh chopped basil. Strips of nutty swiss were laid on the crust before the addition of the onions and tomatoes. I shredded a sharp white cheddar right into the yogurt and egg mixture just before pouring into the pre-baked crust. The experiment went well and it was a hit with Bo and our friends.

The changes I would make? I couldnt taste the cheeses - any of them. Next time I will save the calories and leave them out. (If you know me, you know how hard that was to say). I also think the addition of mushrooms to the tomatoes would be amazing. Dont be intimidated by tarts - try one!

Vegetable Tart (Adapted from Eating Well)

For the crust

1 1/2 cup all-purpose flour
3/4 cup whole-wheat flour
1/8 cup fresh basil leaves, chopped
1/2 tsp salt
4 Tbs cold unsalted butter, cut into chunks
1/4 cup extra-virgin olive oil
1/4 cup plain yogurt

For the filling

2 Tbs extra-virgin olive
1 cup chopped red onion
1 lb tomatoes or any vegetable (i.e zucchini, broccoli, mushrooms etc.)
2 Tbs dry sherry, divided
1/8-1/4 cup Dijon mustard
2 large eggs
1/2 cup milk
1/2 cup plain yogurt
1/4 cup fresh basil, chopped
salt and fresh ground black pepper

To prepare the crust:

Preheat oven to 350 degrees.

In a food processor, add flours, basil and 1/2 teaspoon salt - pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into an 11" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To prepare the filling:

In a large skillet, heat oil over medium. Stir in onions - cook until tender, about 5 minutes. If using zucchini or mushrooms, add with 1 tablespoon sherry - cook, stirring, for 2 minutes. Remove from the heat. If using broccoli, steam until just cooked, about two minutes.

Add mustard onto the bottom of the crust and spread to form a thin layer. Start with 1/8 cup, adding more until your crust is covered. Cover the mustard evenly with the onion and whatever vegetables you used. Tomatoes should be laid down in a large circle around the outside edge, then brought in until crust is covered.

In a medium bowl, whisk together eggs, milk, yogurt, basil and remaining 1 tablespoon sherry - season with salt and fresh ground black pepper. Set tart pan onto a baking sheet - pour the egg mixture over vegetables. Place pan into the oven and bake until the center is set and the edges are golden brown, about 40 to 45 minutes. Remove and place pan on a wire rack to cool for at least 15 minutes before serving.

Savory Carrot Tart

Carrot Tart, originally uploaded by Kim De.

There are those times you make something because it sounds interesting, but you are really not sure if you will like it because it it so interesting...this Savory Carrot and Tarragon Tart was one of those dishes.

Carrots - like them raw but not usually a fan cooked. Tarragon - not a fan of licorice flavor. Dijon mustard, love it, but with the other ingredients???

All I can say is WOW! This is one of the best tasting things I have made in awhile. The flavors blend, yet are individual. Are subtle, yet POP in your mouth.

This recipe starts out having you make the crust - a snap with a food processor - then pressing it into a 9-in tart pan. **Note: At this time, I only own an 11-in tart pan, more on this later** The crust is then pre-baked in a 350 oven.



Next a thin layer of dijon mustard is spread on the cooling crust. I used closer to 2T - first of all I love mustard, and second, I had a larger area to work with. I used Sierra Nevada Porter and Spicy Brown mustard.

Next comes a layer of shredded cheese. I had a pre-shredded mexican blend, so I used that. Note to self: Next time make a trip to the store for a sharp cheddar! On top of that the sauteed carrots and onions are added

Lastly is the egg mixture which includes yogurt, milk, dry sherry and more tarragon. The tart pan was placed on a baking sheet, then placed in the oven. With the oven troubles I am having, there was definite concern over whether it would bake evenly!

Luckily eggs are pretty easy to bake and by putting it to the far side of the oven and rotating it mid way through, it set up nicely. I let it cool for a few minutes before pushing the removable bottom of the tart pan up and placing it on a cooling rack. I really would have liked to see beautiful scalloped sides on my lovely crust, but with 2 extra inches of surface space, no such luck. I do see a 9-in pan in my future...

I sliced the tart and served it to Bo and our friend. It was a hit! Add a green salad and a nice beer and you have a meal! Thumbs up! On top of it, this is a good prep-ahead dish, and a good make-ahead dish. I cooked the onions and carrots and mixed the egg mixture ahead of time, waiting to put together until the next day. This tart is also good at room temp and cold, so making it ahead of time is also possible. I also think carrots could be subbed with tomatoes, cheddar with feta, tarragon with basil - really several flavor combinations would work with this particular crust, mustard layer and egg mixture - let your imagination run wild!!


Savory Carrot and Tarragon Tart (Adapted from Eating Well)

For the crust

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp fresh tarragon leaves
1/2 tsp salt
4 Tbs cold unsalted butter, cut into chunks
1/4 cup extra-virgin olive oil
1/4 cup plain yogurt

For the filling

2 Tbs extra-virgin olive
1 cup thinly sliced red onion
1 1/2 cups grated carrots
2 Tbs dry sherry, divided
1 Tbs Dijon mustard
2 oz (about 1/2 cup) shredded white Cheddar cheese
2 large eggs
1/2 cup milk
1/2 cup plain yogurt
2 tsp finely chopped fresh tarragon leaves
salt and fresh ground black pepper

To prepare the crust:

Preheat oven to 350 degrees.

In a food processor, add flours, tarragon and 1/2 teaspoon salt - pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into a 9" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To prepare the filling:

In a large skillet, heat oil over medium. Stir in onions - cook until tender, about 5 minutes. Stir in carrots and 1 tablespoon sherry - cook, stirring, for 2 minutes. Remove from the heat.

Add mustard onto the bottom of the crust and spread to form a thin layer. Scatter the top with the Cheddar. Cover the cheese evenly with the carrot and onion mixture.

In a medium bowl, whisk together eggs, milk, yogurt, tarragon and remaining 1 tablespoon sherry - season with salt and fresh ground black pepper. Set tart pan onto a baking sheet - pour the egg mixture over carrots and cheese. Place pan into the oven and bake until the center is set and the edges are golden brown, about 40 to 45 minutes. Remove and place pan on a wire rack to cool for at least 15 minutes before serving.

Another "tart" night

Tart, originally uploaded by Kim De.

Notice that "tart" is in " " - the reason being this recipe really turns out like a pizza. I have been wanting to make Rustic Onion Tart with Market Cheese and Walnuts from Deborah Madison ever since I heard the name. A good recipe title can reach out and grab me, and this one did its job!

When I began to plan this meal, I was going to make the crust the recipe called for. However when I discovered I had half a recipe of whole wheat pizza dough in the freezer I decided to use that. After all, I was sure the strong flavors of onions, bleu cheese and walnuts could handle the nutty wheat crust!

When it was time, I shaped the crust with my hands, then rolled it to make sure it was very thin. You may have noticed that I dont make my pizza crust round - I like the look of the free form shapes. To the crust I added the mixture of red and yellow onions I had been caramelizing for the past hour.

The crust and onions were baked for about 7 minutes, then out of the oven it came so the rest of the ingredients could be added. I had sliced and crumbled a soft artisan bleu cheese and chopped a few walnuts. Those were sprinkled around the top of the onions to be baked again for about 6 minutes. The "pizza/tart" was slid back out of the oven and cooled for only a few minutes before I needed to slice and try. The recipe calls for arugula to be added at this time, but since I did not have any, I left it out.

I have always enjoyed the flavors of a strong cheese with walnuts and I wasnt disappointed this time. Add the sweetness of the onions and this was a winner. If you notice, I didnt bake as long as was called for - my crust was much smaller and very thin so I adjusted accordingly.

I felt a special yet simple salad was called for with this main dish. I tore up some greens, added a few slices of granny smith apple and a few red grapes, and to tie things in, a small sprinkle of bleu cheese and walnuts. Homemade ranch dressing was drizzled over top. With this dinner a nice hoppy IPA beer was served.

The verdict? Bo said, "We are never eating pizza out again!"

Rustic Onion Tart with Market Cheese and Walnuts (Adapted from Local Flavors)

Local Flavors Pizza Dough (recipe below)
3 Tbs olive oil
3 lbs onions -- thinly sliced
several thyme sprigs -- leaves plucked and chopped
sea salt and freshly ground black pepper
2 oz local blue cheese or Gorgonzola -- crumbled
4 whole walnuts -- shelled and chopped
1 large handful small arugula leaves

Make the pizza dough. While it's rising, heat the oil in a Dutch oven over medium heat. Add the onions and two thirds of the thyme; toss to coat the onions with the oil. Cover and cook until lightly colored, stirring occasionally so they cook evenly, 30-40 minutes. Season well with salt and pepper.

Twenty minutes before it's time to bake the tart, preheat the oven to 450 degrees. Roll the dough into a thin rectangle just large enough to fill a 12x16" sheet pan or into two 12" rounds. Cover the dough with the onions and bake for 12 minutes. Add the cheese and walnuts, and return the tart to the oven until the crust is crisp and the cheese is melted, about 10 minutes. Remove, add the remaining thyme, and cover with arugula. Cut into squares and serve.


Local Flavors Pizza Dough

1 1/4 cups warm water
1 Tbs active dry yeast
pinch sugar
3 cups all-purpose flour -- (more as needed)
1 tsp sea salt
1 Tbs olive oil

Put the warm water in a mixing bowl and stir in the yeast, sugar, and 1 cup of the flour. Set aside until foamy, 20-30 minutes. Lightly oil a clean bowl from the dough.

Stir in the salt and oil, then start stirring in the flour until the dough is fairly stiff. When too stiff to stir, turn it onto a lightly floured counter and knead until smooth and shiny, about 10 minutes. Add more flour as needed. Put the dough in the oiled bowl, turn once to coat, cover with plastic wrap, and set aside to rise until doubled in bulk, about 1 hour.

Roll out into desired shape, top, and bake.

A Tart Dinner

So I go through phases with my recipes - I find one source and use it for a long time until I move on to a new one. This spring when I was obsessed with grilling, I used Bobby Flay recipes almost exclusively. Now that it is hotter and I dont want to grill always, I have moved one. My new source is a blog I enjoy called Culinary in the Desert. My dinner inspiration again came from that blog.




Tonight was a "veggie" night. I try to have two per week. Anytime I announce that tonight is the night, I get disappointed looks and eye rolling - until dinnertime when Bo tries the food. Suddenly veggie night isnt so bad! Tonight was no exception. We had (loosely) Chard and Feta Tart. Loosely because I used the recipe as a suggestion, but made several changes.

First, I had spinach that needed to be used up, so instead of buying chard, I used what I had. I also had grape tomatoes so I added those too. I doubled the lemon zest - and was glad that I did! The zest really pulled the rest of the flavors together!! I subbed cottage cheese for the ricotta, and since I dont (yet) own a tart pan, I used a deep pie plate. If cottage cheese is used again, it will do better if I drain it.

Sauteed mushrooms were our side dish, again, something in the fridge that needed to be used.


I diced two garlic cloves and sauteed in a touch of olive oil. Added to that were baby bella 'shrooms I had sliced in half. Red wine to the pan helped to keep things moist while they slowly cooked, then a few snipped chives from my garden rounded off the end of the dish.

So how did Bo like this meal? First thing he said was "this is too fancy to be eaten in front of the tv (tennis was on)". Then I got the vigerous head nod and smile which let me know this can be a repeater!!!

We are leaving for Indiana this afternoon, so no cooking or blogging until Sunday when we return. Have a great July 4th!!!


Chard and Feta Tart (Adapted from Eating Well and Culinary in the Desert)
***NOTE*** My changes are in ()

For the crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 Tbs chopped fresh thyme
3/4 tsp salt
3/4 tsp fresh ground pepper
1/3 cup extra-virgin olive oil
5 Tbs cold water

For the filling
2 tsp extra-virgin olive oil
6 cups chopped chard, leaves and stems separated (I used 4 cups fresh spinach plus 2 cups grape tomatoes, sliced vertically)
5 garlic cloves, minced
2 Tbs water
2 large eggs
1 cup ricotta cheese (I used cottage cheese **will do better if drained well)
1 tsp freshly grated lemon zest (I used 2 t)
1/8 tsp freshly ground pepper
1/2 cup chopped pitted kalamata olives (I didnt have so I left out)
1/3 cup crumbled feta cheese

1. To make the crust

2. In a medium bowl, whisk together flours, thyme, salt and pepper. Pour in
oil and water - stir the wet ingredients into the dry until a soft dough
forms. Scoop the mixture out onto a lightly floured surface and knead a
couple of times just until the dough comes together. Wrap in saran wrap and
place in the refrigerator to chill for 15 to 20 minutes.

3. Meanwhile, preheat oven to 400.

4. Remove the dough and roll to a 12" circle on a lightly floured surface.
Carefully move the dough to a 9" removable bottom tart pan coated with
nonstick spray. Gently press the dough into the bottom and up the sides -
trim off any overhanging dough. Use a fork to prick the bottom and sides in
a few places. Place in the oven and bake until lightly browned, about 20 to
22 minutes. Remove and let cool on a wire rack for 10 minutes.

5. To make the filling

6. In a large skillet, heat oil over medium heat. Add chard stems - cook,
until just tender, about 2 minutes. Stir in garlic - cook until fragrant,
about 30 seconds. Add chard leaves and 2 tablespoons water - cook, stirring,
until the leaves are just tender and the water has evaporated, 2 to 5
minutes. Scoop the mixture into a sieve set on top of a bowl and set aside
to drain and cool for 5 minutes.

7. In a large bowl, whisk together eggs, ricotta, lemon zest 1/8 teaspoon
pepper. Add the chard mixture, olives and feta - fold together until
combined. Scoop the mixture into the cooled crust and smooth over the top.
Bake until the top is lightly browned and the center is set, about 30 to 35
minutes. Remove and let cool for 10 minutes before serving.