Tart of Green Vegetables

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Click To Enlarge Photo: Peter D'Aprix

For the dough:
1-1/2 cups flour
Pinch of salt
4-1/2 tsp. water
3 Tbs. olive oil
1 egg yolk

For the filling:
The peel from 1 medium zucchini
2 oz. spinach (about 2-1/2 cups chopped)
2 oz. green chard leaves (about 2-1/2 cups chopped)
1 small onion
1 small leek
2 Tbs. chopped herbs (chervil, marjoram, parsley)
1 oz. Parmesan cheese, grated
Salt and pepper
Olive oil
5 small or medium eggs

4 servings

Benoît Witz of La Bastide de Moustiers tops his tarts with quail’s eggs, but the yolk of a small hen’s egg works just as well. Serve with a mesclun salad.

Mix the flour and salt. Make a well in the center and add the water, olive oil, and egg yolk. Work rapidly to form a dough. Cover with plastic wrap and let sit one hour.

Finely chop the zucchini peel, spinach, chard, onion, leek, and herbs. Mix in a large bowl. Season with Parmesan, salt, pepper, and a little olive oil. Taste and cor­rect as needed. Add one egg and mix well.

Preheat the oven to 425°F.

Roll out the dough as thin as possible. Cut four 5-1/2-in. circles and press each into a 4-1/2-in. tart shell or ring. Fill with the greens mixture. Make an indentation in the center and slip in the yolk of a small hen’s egg.

Daub with olive oil, place on a heavy baking sheet, and bake 15 to 18 min., until lightly browned. Serve warm.

Recipe adapted from La Bastide de Moustiers
February 1998
from issue #13

posted in: squash, greens, spinach, side dish