farro crostata {savory&vegetarian}

as spring arrives

so does my realization

that i have been tucking into

 thick suppers of  roasts and shanks

for months

with the promise of long days

and 

evenings of light

my desires change

i begin to crave

hearty vegetarian suppers

when i was offered the opportunity 

to try

Tuscan Fields Organic Farro

i jumped at the chance

i enjoy the meaty texture and nutty flavor of farro

using it mostly in soups and summer salads

however

for this recipe

i took inspiration from a classic (and favorite)

italian easter pie

pastiera

substituting savory elements

for sugar and fruits

this farro pie 

is

lovely as a simple supper

by itself

paired with a leafy salad

or 

as a sliver of a starter for a seasonal tasting menu

  

   farro crostata

(printable recipe)

1/2 cup onion--thinly sliced

1/4 cup onion--finely chopped

1 clove garlic--finely chopped

1/2 tsp fresh or 1/4 tsp dried thyme

1/2 cup organic farro alle verdure by Tuscan Fields -cooked

1/2 cup ricotta cheese

2 extra large eggs

1/2 cup grated parmesan (+more for topping)

generous pinch kosher salt

1/4 tsp freshly ground black pepper

1/4 cup cream

1/8 tsp freshly grated nutmeg

olive oil

1 sheet puff pastry

pour enough olive oil in the bottom of a skillet to just cover the bottom. toss in thinly sliced onions and over low heat, slowly caramelize. if you find that they are starting to cook to quickly, add a couple of splashed of hot water to slow down the cooking.  once fully caramelized (about 20 minutes), remove from pan and reserve. 

meanwhile, whisk together the farro, ricotta, eggs, parmesan, salt pepper, and nutmeg in a large bowl.   using the same skillet in which you caramelized the onions, without washing, add a tiny bit of olive oil (1 tsp) and over low heat, saute the chopped onion, garlic and thyme just until the onion becomes translucent--keep from browning.  pour in the cream, use a spoon to scrape up the bits from the bottom of the pan.  allow the cream to come to a simmer, then slowly stir into the farro and ricotta mixture.

place your puff pastry on a cookie sheet or in a pie tin.  it is not necessary to shape it into a circle, if it is square.  gently spoon the farro mixture into the center of the pastry, allowing it to naturally move towards the edges.  allow for at least 2" from the mixture to the edge of the pastry. scatter the caramelized onions on top and sprinkle with additional parmesan cheese.  fold the pastry ends towards the center, overlapping itself and the farro mixture as necessary to keep the contents within the confines of the pastry.  alternatively, you can line a pastry tin with puff pastry and simply fill with the farro custard.

bake in a preheated 350F oven for 30-40 minutes.   after 25 minutes keep a watchful eye that the custard is not "souffleing"--you do not want to over cook this, as it will dry it out and it will taste a bit eggy.  this crostata is meant to be creamy.  serve warm or room temperature.

*i received several samples of Farro from Tuscan Fields, free of charge, to utilize in recipe experimentation.  in exchange i am entered in a drawing to win a scholarship to Eat Write Retreat

Simple Nut Tart

dinner parties

stump me

sometimes

being trained in pastry

there is a certain expectation

dessert will be served

and

it will be from scratch

normally

not a problem

however

occasionally

(particlarly when preparing

a full and complicated dinner)

i don't want to finish

with a

substantial & heavy dessert

sometimes

a simple nut tart

served with

strong coffee

paired with 

a bowl of clementines

is just the trick

 Simple Nut Tart

1 pastry crust, pressed into an 8" square tart tin--baked blind

1 cups walnut--toasted

1 1/2 cups pecans--toasted

1 cup almonds--toasted

1/2 cup pine nuts--toasted

1/2 cup dark brown sugar

1/4 cup granulated sugar

2 Tbs honey

1/2 tsp kosher salt

1/4 cup water

1 oz whiskey

  

preheat oven to 350. place all nuts in a large bowl and mix until well combined.  put brown sugar, granulated sugar, honey salt and water in a heavy saucepan.  stir well, place on medium heat and bring to a simmer.  allow to boil for about 3 minutes.  carefully add the whiskey and bring back to a boil.  boil for 2 more minutes.  the sugar should get a bit syrupy, but should not smoke or turn excessively dark.  keep a constant eye on the sugar.  remove the sugar from heat and tip in the nuts.  stir well, giving each nut a coat of syrup.  immediately tip into the baked crust, gently and spreading to cover the entire crust. pop into the oven for 5-7 minutes. remove from oven and allow to cool before serving.

variations

-add orange juice in place of some water in caramel; a pinch of orange zest & a sprinkle of cinnamon to the nuts

-the addition of fresh rosemary when stirring the nuts into the caramel (light hand) make for a beautiful winter tart

--drizzle with bittersweet chocolate or drench in dark ganache

-substitute vanilla for whiskey

-be creative!

sweet potato & swiss chard tart

i was able to pick up

swiss chard

for a song

at this week's market

which means

creating meals 

around this favorite green

has been my charge

this morning

i was longing for

the buttery crust of pie

with the

wholesome chew

of comfort

i threw together this tart

in a jiff

simply using

larder staples

sweet potato and swiss chard tart

(printable recipe)

1 pie crust--press in to an 8-9" tart pan

1 medium sweet potato--1/4" slice and halved

1/2 onion--halved and thinly sliced

2 cloves garlic--finely chopped

1 Tbs (about) olive oil

1 bunch swiss chard--ribs removed and chopped into thin ribbons

generous pinch salt and pepper

generous pinch freshly ground nutmeg (or small pinch of dried)

6 large eggs

1/4 cup plain yogurt

2 Tbs grated parmesan

2 stems thyme--stems removed (or 1/4 tsp dried)

1/2 cup grated cheese (asiago,white cheddar, provolone, or jack)

preheat oven to 375F.  Blind bake the crust for about 20 minutes.  When you remove the weights, you will fill with the custard and place back in the oven to continue baking.

Heat a large skillet over low heat.  Pour in enough olive oil to just coat the bottom of the pan.  Toss in the potatoes and onions.  Cook until the potato and onions begin to soften. You are not frying for color, you are softening the vegetables.  Toss in the garlic and swiss chard and continue on low-stirring occasionally) until the chard is droopy and has cast off some moisture. Do not let the garlic burn.  Season with salt and pepper and nutmeg

Pour into the par-baked crust and spread evenly to cover the entire bottom

Gently whisk the eggs, yogurt, thyme and parmesan together in a bowl. You want to incorporate the yogurt (eliminating large lumps) without incorporating too much air.  Pour over the vegetables.  

Reduce oven heat to 350F and place the tart on a sheet pan and then in oven.  Bake for approximately 30 minutes, or until the eggs do not jiggle when you gently tap the pan, and the crust is golden brown.

simple summer tartlettes

this is not a recipe

more

an idea

of 

what can be done

with

fresh

peak of the season

fruit

simple summer tartlettes

nectarines

apricots

marzipan

puff pastry

sugar

cinnamon

line tartlette pan with puff pastry, rolled to 1/8th inch thickness.  place in the refrigerator to get nice and cold.  meanwhile, thinly slice fruit, keeping skin on.  roll out marzipan to an 1/8th inch sheet and gently lay a round into the bottom of the pastry lined tin.  arrange fruit in a thin layer on top.  sprinkle a bit of sugar and cinnamon on top (like you would salt and pepper...do not be heavy handed).  bake at 400 until the pastry is browned and crisp (about 15-20 min).

serve with vanilla ice cream or a dollop of creme fraiche.

summer quiche

our garden

has been my produce stand

all summer long

i just love the idea

of

freshly plucked veggies

cluttering my counter tops

we have an abundance of

chives 

which i imagined would be

amazing 

paired with goat cheese

and roasted tomatoes

for a simple summer quiche

summer quiche
(printable recipe)

puff pastry to fit an 8" fluted tin

10-12 chives--snipped into small bits

2 oz herbed goat cheese

1- 1 1/2 cups freshly roasted tomatoes *

*(place halved cherry or other tomatoes chopped into 1" bits onto a roasting pan with a glug of olive oil, 2 cloves whole garlic, and a sprig of rosemary or other herb and roast at 400 until the tomatoes soften and release some of their juices.  sprinkle with a smidgen of sea salt and let cool.  remove the rosemary sprig and garlic before using in the tart--or alternatively you can smash the garlic into a paste and use it in your creation!)

3 large eggs

2 Tbs cream

pinch salt, pinch black pepper

1/4 cup (or more) grated gruyere or swiss cheese

roll out your puff pastry to about 1/4" thickness, and place in your tin. it is best if the pastry is kept very cold, so place it in the refrigerator while you prepare your other ingredients.  whisk together the eggs, cream, salt and pepper until well combined.  sprinkle the chives evenly over the pastry.  follow with chunks of the goat cheese, and the tomatoes. you want to make sure every piece gets a generous amount of each ingredient, so be sure to evenly place them.  gently pour in the egg mixture.  top with as much cheese as you like. 

bake for approximately 35-40 minutes in a 375F oven.  check on the progress after 20 minutes and adjust your time accordingly.

sunday giving, sunday grace

On Sunday, Julie and I had our box collection party for Operation Christmas Child.

If you measure success in bringing people together for a wonderful cause, sharing stories, laughter and good cheer, and a pile of shoe boxes full of goodies, then our "box collection party" was a great success.
We have such generous friends and family who put together beautiful gifts that will make wonderful surprises for the children who receive them.
So, thank you to my dear friends who generously gave of their time and spirit for this cause.

In order to show our gratitude, Julie and I put out a spread and gave everyone a gift.

We had a

give a box, take a box 

Table

Each box was filled with cream scones and a bundle of tea

we also gave each person a jar of marmalade

so they could sit back, enjoy a bit of tea

and revel in their generosity

it was the least we could do

We also had a

please eat a lot 

Table

I love German Chocolate Cake...but I also love pie. So, Tedesco Tart was born.

Tedesco Tart 
(printable recipe)

(tedesco is german in italian--how's that for complicated!)

1 recipe chocolate crust

1/2 cup milk chocolate chips--melted

1 recipe vanilla custard (or 2 boxes pudding if you are going rogue)

1 recipe coconut topping

1 recipe bittersweet chocolate ganache

Blind bake the chocolate crust in a tart tin at 325 until done.  Once it is cooled, spread melted milk chocolate in a thin layer over the entire bottom and up a bit of the sides.

Once the chocolate is cooled, pour cooled custard or pudding in the crust and spread evenly. Pour an even layer of ganache over the top and let firm up in the fridge.  Top with coconut topping.  Remove from fridge about 30 minutes before serving if a cold day. If a warm day, it will need less time to ease up.

Chocolate Crust

( from Claudia Flemming's "The Last Course")

1 cup unsalted butter--softened

1/2 cup + 1Tbs confectioner's sugar

2 egg yolks

1 1/2 tsp vanilla

2 1/2 cups flour

1/2 cup cocoa powder

pinch of salt

In a mixer cream butter and sugar until just combined...you do not want to incorporate too much air in this.  Add yolks and vanilla and beat until just incorporated.  Mix all dry ingredients together and add to the butter mixture.  Mix until just combined.  Pat into a circle and chill until firm, about 1 hour.  Roll out and fit into a 9" tart pan.  You will have excess dough. I like to have my crust a bit thicker than normal for this tart as it is holding a lot of stuff! But if you like a thinner crust, by all means, roll it thinner.

Blind bake at 325

Vanilla Custard

2 1/2 cups whole milk

pinch of salt

2 tsp vanilla

6 egg yolks

1/2 cup sugar

3 Tbs unsalted butter

1/4 cup + 3 Tbs Cornstarch (i know it seems like a lot but this recipe needs to have a firm custard)

Heat the milk to just a simmer over low heat.  Meanwhile whisk together the yolks, sugar, cornstarch and salt.  Once the milk comes to a simmer, use it to temper the yolks.  Put the entire mixture back into the pot and on the stove over low heat. Use a whisk to whisk while the mixture begins to thicken.  You do not want to cook the eggs, but you do need the custard to thicken.  Once the mixture bubbles in the middle, and is a big thick mess, take it off the heat.  If you think you may have cooked the eggs, then run it through a sieve...if you are confident, then don't.  Pour mixture into a clean bowl and add the butter and vanilla.  Whisk until the butter is melted.  Cover with clingfilm and refrigerate until cold. Or you can put the bowl over a bowl of ice and stir until it cools.

Bittersweet Chocolate Ganache

1/2 lb bittersweet chocolate (use 60% or higher)

1/2 cup heavy cream

1/2 tsp vanilla

heat heavy cream to just a simmer. Pour over chocolate and let sit until chocolate begins to melt.  Stir until it becomes nice and glossy. Add vanilla. Let cool just a bit, but make sure it is still pouring consistency when you pour onto tart.

Coconut Topping

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

2 1/2 cups shredded coconut

1 1/2 cups toasted pecans

Place milk, sugar, yolks and butter in a saucepan over medium heat.  Cook until thickens--about 15 minutes or so.. Keep an eye on it and stir frequently. Don't freak out if it looks like the eggs are cooking, because they will. It will also start to darken a bit.  Remove from heat and stir in coconut and pecans.  Let cool before placing on tart.

So, that is it.  Looks like a lot of work, but it isn't..it comes together nicely.  It's a great holiday dessert.