Farmers Market Tart

These tarts showcase beautiful the summer vegetables I picked up at the farmers market. The key to the success of these simple tarts is to use vegetables that are at their prime. As soon as vegetables are cut they begin to loose moisture, causing them to shrivel and sag. Always buy vegetables that are in season, and look and smell fresh.

farmersmarket

Tart crust

I mill all my own flour (see post about home milled flour), which only takes about two extra minutes. This process has nutritional benefits, produces great results in flavor and gives greater access to mill grains that may not be readily available as flour. Below are two of my favorite flour combinations that I use in my tarts.

1 3/4 cups spelt/farro flour, for a firm hearty crust
or
1 cup oat flour, 3/4 cup faro for a flaky crust with a mellow taste.

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Time: 30 plus 30 minutes-overnight refrigeration
Yield: makes an 11-12 inch tart

Ingredients:

1 3/4 flour (see above recommendations)
1/2 tsp salt
1 tsp rosemary, leaves removes, chopped
1/4 cup olive oil
2 tbsp butter
3 tbsp white wine

Directions:

1. In a big bowl, combine the flour, salt, and rosemary.
2. Add the olive oil and butter and mix together by hand until it has the consistency of wet sand.
3. Add the wine and mix together. If it is too dry, add a little water.
4. Knead the dough by hand for a few minutes until it comes together as a ball.
5. Cover with plastic and refrigerate for at least 30 minutes or overnight.
6. Preheat oven to 350 degrees. Transfer the dough to an oiled pan, then using your fingers, press firmly into the bottom and all the way up the sides to form a crust.
7. Top with filling of your choice leaving a 1 1/2 inch border all around.
8. Fold edges of dough over the filling. Bake in the oven for 30-40 minutes until the crust is golden brown.

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Zucchini tart

Time: 45 minutes plus about 35 minutes baking
Yield: makes a 11-12 inch tart

Ingredients:

1 zucchini, cut into thin slices
Coarse salt
1/2 cup goat cheese
1 tbsp chives, chopped
1/8 tsp lemon peel, finely grated
1 tsp fresh lemon juice
1 tsp rosemary, leaves only, chopped
1/4 cup parmesan cheese, grated
Salt+ pepper
Olive oil

Directions:

1. Spread the zucchini out over several layers of paper towels. Sprinkle uniformly with coarse salt and let drain for 30 minutes.
2. Combine goat cheese, lemon peel, lemon juice, chives, rosemary, parmesan, salt and pepper.
3. Spread the cheese mixture over the bottom of the dough, leaving a 2 inch border. Shingle the zucchini over the cheese mixture starting at the outside edge. Drizzle with olive oil.
4. Fold the border of the dough over the filling. Bake in the oven at 350 degrees. 30-40 minutes until the crust is golden brown.
Minutes until the crust is golden brown.

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Tomato tart

Ingredients:

2 medium tomatoes, or 10 cherry tomatoes,
Cut into thin slices
Coarse salt
1 small onion, cut into thin slices
1 tbsp olive oil
2 thyme sprigs, leaves removed from stem

Directions:

1. Spread the tomatoes out over several layers of paper towels. Sprinkle uniformly with coarse salt and let drain for 30 minutes.
2. Coat a medium sized sauté pan with the oil and fry onions for 20 minutes on medium heat until they are soft and sweet.
3. Spread the onions over the bottom of the dough leaving a 1 1/2 inch border. Lay the tomatoes over the onions overlapping each other slightly – there should be no onions visible when done. Drizzle with olive oil.
4. Fold the border of the dough over the filling. Bake in the oven for 30-40 minutes at 350 degrees.

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