Tart Crust
adapted from Clotilde Dusoulier’s olive oil tart dough
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat or spelt flour
1 tsp. sea salt
1 tbs. sesame seeds (optional)
1 tbs. hemp seeds (optional)
1/4 cup olive oil
1/4 cup cold water
1 egg, lightly whisked
Method of Preparation:
Lightly grease a 9″ to 11″ tart pan
In a medium bowl, combine the flours, salt, sesame seeds, hemp seeds, olive oil and egg. Using a fork, mix all the ingredients into dough. Turn the dough out on to a lightly floured surface and knead lightly until it comes together into a ball. Add a little more flour if the dough is too sticky.
Place a piece of parchment paper on your counter. Place the dough in the center. Place another piece of parchment over the dough. Using a rolling pin, roll the dough into a round large enough to fit in the tart pan.Give the dough a quarter of a turn every time you roll the dough away from you.
Transfer the dough to the tart pan and press it into the bottom and sides. Trim off any excess dough. Place the tart in the refrigerator for 30 minutes.
Preheat the oven to 325 F. Prick the Botton and sides of the dough with a fork. Place tart in a sheet pan and bake for 20 minutes. The tart will have a light golden color.
The crust is now ready to fill.
Tart Filling
1 shallot, minced
1/2 cup cherry tomatoes, cut in half
2 cups chopped kale
1 cup of roasted vegetables of your choice- potatoes, squash, sweet potatoes, or beets
4 eggs, whisked in a small bowl
1 cup cashew or vegan cheese (homemade or store bought- Treeline or Miyokos makes a good store bought one)
1 tsp. cracked pepper
1/2 tsp, sea salt
Method of Preparation
Preheat oven to 350 F. In a medium saute pan, heat 1 tbs. olive oil over medium heat. When the pan is hot, add the minced shallot. When the shallot begins to soften a bit, about 2 minutes, add the cherry tomatoes. Cook for 1 minute. Add the chopped kale, and gently cook for 1 minutes. Add 2 tbs. of water and cook for 2 more minutes, or until kale looks a bit wilted. Add the salt and pepper. If you want to add a little kick to your vegetables, add a pinch of dried red pepper.
Place the cooked tomato/kale mixture into the baked tart shell. Add the roasted vegetables and spoonfuls of the cashew cheese, making sure to evenly place the cheese among the vegetables. Pour the whisked eggs over the vegetables and cheese. Place tart on a sheet pan or bake for 20 minutes or until the eggs or set. You should not see any liquid left in the center.
serves: 6
