Mushroom tart and winter endive salad

I picked up the January 2012 Bon Appetit in the airport on the way back from Mexico after being sick for 5 days and only eating saltines, white bread and yogurt. I was finally feeling better and poured over the magazine, so lured by the recipes I had to bring it home with me (and then subscribe to it for only $12/year). This issue has a bunch of vegetarian recipes I want to try and great hints for cooking Thai food, like how to make fluffy rice. The first recipe everyone wanted to try was the Roasted Vegetable Tart which includes tomatoes, fennel, eggplant, bell pepper and sweet potatoes. We didn’t have those ingredients at home though so here is what came out:

Pastry (total time: about 1 hour, start this first)

  • 2 cups all-purpose flour
  • 3/4 tsp kosher salt
  • 1/4 tsp sugar
  • 10 tbsp (1 and 1/4 sticks) ice cold unsalted butter, cut into 1/2″ cubes

Pulse 2 cups of flour, salt, sugar in a food processor. Add butter, pulse until corase meal with pea-size lumps. (Try not put the wrong blade attachment–look for the one that says “pastry” or “dough”). Drizzle 4 tbsp ice water over mixture. Pulse until moist clumps form adding more ice water by tblsp if dry. Gather dough into a ball and flatten into a disk. Roll out disk on a lightly floured surface so it’s a little bigger than the shape of the pie dish. Transfer to dish and press onto bottom and up sides of dish. Trim overhanging dough. Place in freezer for 10 minutes.

Line dough with parchment paper or foil and fill with pie weights. Bake for 20 minutes. Remove foil and beans and return to oven until crust is light brown, about 20 minutes.

Filling

  • 2 small onions (that we got from Dorchester winter farmers market)
  • 4 garlic cloves
  • mushrooms (any kind, I used almost 1 container of white mushrooms)
  • vegetable of choice (i used 3 small zucchini but thinking back may have used tomatoes and/or asparagus instead)
  • rosemary (i tore quite a bit off our rosemary plant, add to your liking)
  • 4 ounces cream cheese
  • 2 large eggs
  • 1/2 cup milk
  • 1 tblsp herbs de provence
  • parmesan cheese

Roast veggies at 350 degrees with olive oil, rosemary, salt and pepper. Sautee garlic, onion, mushrooms and herbs de provence. Mix veggies together and when the pastry is ready, fill with veggies. Mix in cream cheese until well-dispersed. Grate parmesan cheese over top. Whisk milk and eggs together and pour over veggies. Bake for 45 minutes.

 

 

 

 

Winter Endive Salad

  • 1 head belgian endive
  • a bunch of mustard greens, cleaned and chopped
  • 2 carrots, shredded
  • 2 apples, shredded (still trying to get rid of all our apples)

Dressing

  • 1 tblsp mayo
  • 1 tsp spicy mustard
  • 1 tblsp olive oil
  • 1 tsp lemon juice
  • parsley
  • oregano

Mix dressing with mustard greens, carrots, apples. Fill one spear of endive with salad mix and scoop into your mouth!