|2 servings||calories per servings 490||protein serving 13 g||carbs per serving 53 g||total fat per serving 27 g|
This whole wheat tartlet springs to life with golden baby beets, fresh young garlic and tangy goat cheese. A layer of sweet sprouts, provided by City Roots farm in Columbia, S.C., adds a final excited nod that yes, the new season is here and it’s ready to blossom.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||9 g|
Heat oven to 450° F. To make tart shells: In a mixing bowl combine flour and 1/4 teaspoon PeachDish Salt. Add 3 tablespoons olive oil. Mix with a fork to create pea-size bits. Add 1/4 cup ice-cold water all at once, and mix 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.
Lightly coat a baking pan with 1 teaspoon cooking oil; set aside. Divide the dough in half, and form each half into a flat, circular disc. Place on a clean, dry surface. 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. Place dough circles onto greased pan, and transfer to refrigerator to chill.
Prepare your mise en place: Cut onions to separate white part from the green part. Halve whites lengthwise, and cut into 1-inch pieces. Cut bulbs into wedges that are the same thickness as the rest of the whites; cut greens into 3-inch lengths. Peel beets, halve lengthwise, and thinly slice crosswise. Remove and discard green garlic root. Halve garlic lengthwise, and thinly slice crosswise.
On another heavy baking pan, toss spring onion bulb wedges, whites and greens with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Spread in a single layer. Roast in oven 6 minutes.
Remove pan from oven, and add beets and green garlic. Toss to combine, and spread in a single layer. Return pan to oven, and roast until all the vegetables are tender, 6-8 minutes more.
While vegetables are roasting, form galettes. Remove the pan with the dough circles from refrigerator. Spread half of goat cheese on the center of each dough circle, leaving about an inch of exposed dough all around the edge. Use your fingers to raise and crimp a 3/4-inch-high rim around each circle.
Spoon roasted vegetable mixture evenly into each round, leaving behind any liquid. Press rim in toward the filling, and pinch closed any holes that may have formed.
Bake until crust is set and lightly browned, 14-16 minute. Top with sprouts, 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...