|2 servings||calories per servings 649||protein serving 19 g||carbs per serving 63 g||total fat per serving 33 g|
Here’s a user-friendly vegetable tart that anyone can make. The best thing about a free-form crust is that it doesn’t have to be perfect. So aim for a circle when you roll out the dough, but don’t sweat it if it’s not exact.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||17 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||12 g|
Please read entire recipe before beginning.
To make tart shells: Place whole wheat flour in a mixing bowl. Add olive oil and PeachDish salt. Mix with a fork to create pea-sized bits. Add 1/4 cup ice-cold water all at once, and mix in gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a small splash (a teaspoon or less) of water and mix gently to incorporate.
Divide the dough in half, and form each half into a flat, circular disc. Use a rolling pin or a straight sided bottle (like a wine bottle) to roll each piece into a 8-inch circle, by rolling once, turning 45 degrees and repeating
Grease a baking pan with cooking oil, place the dough circles on the pan and transfer to the refrigerator.
Prepare your mise en place: Peel and finely chop onion. Peel and mince garlic. Wash and dry kale. Separate the leaves from the stems; finely chop each separately. Chop dried tomatoes. Pick and chop thyme leaves.
Heat a large sauté pan over medium heat. Add butter. When butter is foamy, add onion and garlic. Cook, stirring occasionally, 3 minutes, or until onions are translucent. Add kale stems and cook, stirring occasionally, 3-4 minutes more.
Add kale leaves, tomatoes and thyme; stir until the kale leaves have wilted. Transfer vegetable mixture to a large bowl to cool; stir in the feta cheese. Taste, and add a pinch of kosher salt, if desired.
Crack the eggs into a small bowl and whisk to thoroughly combine yolks and whites. Whisk in the milk.
Remove the pan with the dough circles from the refrigerator. Use your fingers to raise and crimp a 3/4-inch-high rim around the outer edge of each circle. Spoon the vegetable mixture evenly into each round, leaving behind any liquid that formed. Press the rim in toward the filling and pinch closed any holes that may have formed. Carefully spoon or pour the egg liquid over the fillings.
Bake 20 minutes, or until filling is set and the crust edges are browned. Serve hot, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...