Wednesday, May 29, 2013

Spring Vegetable Tart

A few weeks ago, I catered a small dinner party for eight guests. Like most dinner parties, I wasn't sure if everyone would arrive on time, so I wanted to make a main dish that could sit for a bit if needed. This was also my first time catering by myself, so I wanted the main course (well, all the dishes for that matter) to be a dish that I was comfortable making. And since I am a big fan of all things tarts and quiches - and seasonal veggies - I decided to make a Spring Vegetable Tart with a homemade shortcrust.


Spring Vegetable Tart
Yields: 1 tart (about 6-8 servings; I doubled this recipe to make two tarts)
Adapted from Vegetarian Times
Shortcrust:
-1 1/2 cups all-purpose flour
-Pinch of salt
-6 tablespoons cold unsalted butter, cut into cubes
-2 large eggs, divided
-2 tablespoons water
Filling:
-1 big bunch of trimmed asparagus spears
-1 1/2 tablespoons olive oil
-2 cups chopped green onions
-3 large eggs
-1 1/2 cups whole milk
-Salt and black pepper
-1/8 teaspoon of freshly grated nutmeg
-4 ounces herbed goat cheese

Directions:
1.) To make the Shortcrust: Sift flour and salt into large bowl. Rub in butter with fingertips until mixture resembles coarse meal. Beat 1 egg with water in small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 tablespoon more water if necessary. Flatten dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
2.) Preheat oven to 350°F. Roll out dough to 12-inch circle on floured work surface. Press dough into 9-inch pie pan. Trim edges, and prick bottom all over with fork. Line tart shell with parchment paper or tin foil, and fill with dried beans or rice (or pie weights, if you have them). Bake 25 minutes, or until barely golden. Remove beans and paper/foil. Beat remaining egg, and brush on bottom of crust. Bake 5 minutes more.
3.) To make Filling: Cook asparagus in large pot of boiling salted water for 3 minutes. Drain, and cut into 1 1/4-inch lengths.
4.) Heat oil in skillet over medium-low heat. Add onions, and cook 6 to 8 minutes, or until softened. Remove from heat.
5.) Whisk together eggs and milk in bowl. Add salt, pepper, and nutmeg; whisk in seasonings.
6.) Place cooked vegetables in shortcrust; top evenly with goat cheese. Pour egg mixture evenly over the vegetables and cheese, and place pan on baking sheet. Bake 50 minutes to 1 hour, or until tart is set in center, covering edges with foil if they start to get too brown. Let sit for 30 minutes before serving. 

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This tart was shockingly easy to put together, and the varying flavors complemented each other extremely well. Every dinner guest cleaned their plate, so I'd say it was a success!

This is also the kind of dish you can cook completely and let sit while you wait for your guests to arrive. The tart is actually easier to slice and eat (read: it's not boiling hot) if you let it rest for 30 minutes after cooking.

What spring vegetables (or fruits) are you loving right now? In addition to asparagus, I can't get enough of rhubarb. The Pioneer Woman's Rhubarb Cobbler is incredible.


4 comments:

  1. I love this idea for spring veggies. I can't get enough asparagus!

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  2. This looks great for a dinner party - they are always so tough to time!

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  3. This sounds lovely! Hope your first time catering alone went well!

    ReplyDelete