I just realized how terrible this picture is; apparently I need to work on my framing. Or, I need to not set the hot cookie sheet on a towel on the floor in order to get the last of the daylight for the shot and then have to rush it because my 2 year old is about to burn her pretty little toes. One of the two, or probably both. Either way, the picture doesn’t do it justice, this was lovely, and it almost (if I didn’t look outside at the snow falling) made me think it was spring. I found this recipe at Real Simple and adjusted it a bit to my tastes and used a homemade spelt pastry (recipe here at Deanna’s Daughter) instead of a store bought one. The spelt pastry was an excellent compliment to this rustic tart, although next time I want to use a slightly bigger piece of pastry (the equivalent of 1 1/2 pie crusts) as this was a bit full; check out the side view. So I am giving the instructions for spelt pastry that I think should make the right amount for this much filling.
But all said, this was fantastic and I can’t wait to make it with the first of the spring crop, as this is definitely a recipe that shows off good vegetables.
1/2 cup plus 3 Tbsp each, spelt and all purpose flour
1 1/2 tsp sugar
1/2 tsp salt
1/4 cup butter, cold and cubed
1/8 cup shortening, cubed
up to 1/4 cup ice water, as needed (or 1/4 cup sour cream, which is what I will use next time – I’m a sucker for sour cream pastry and I think the flavour would work well here)
Whisk together or pulse in your food processor the first three ingredients. Add butter and shortening and either cut in with a pastry cutter or pulse in food processor until it looks crumbly. (Side note: this is the first time I have made pastry in my food processor and I can’t believe how easy it was. There is no going back) Add water a few tablespoons at a time, either through the feed tube of your processor while it’s turned on, or just using a spoon. Stop when the pastry starts to come together (I’m not sure how the sour cream would work in the food processor, I find it usually requires a bit more working together with your hands to stay together, so do what you have to to make it stick together). Dump it all on the counter and work it until everything sticks together and then put it in the fridge for an hour or so before you roll it out.
2 tsp olive oil
3 small leeks, white and light green parts only, cut into half moons
2 smallish zucchini, cut into half moons
salt and pepper to taste
1/2 cup crumbled or cubed feta
2-3 Tbsp chopped fresh dill (depending on how much you like dill)
2 small (but not baby) red potatoes, scrubbed and thinly sliced
Heat oil in a large skillet and saute leeks, zucchini, salt and pepper until just soft. Set aside to let it cool for a minute.
Preheat oven to 375 and roll out your pastry into a 14-15″ circle on a big piece of parchment or silicone, then move the whole thing onto a cookie sheet, letting the sides hang over the edge.
Stir the feta, dill, and potatoes into the saute and then dump the whole thing in the middle of your crust, leaving about a 3″ border around the edge (if possible). Fold the sides up and in as neatly as possible and pop in the oven. Bake for 50 – 60 min (I did mine for a full 60 min). I didn’t find that the crust became overly brown, but if you find yours is, just cover the edges with some tinfoil.
We had ours with my favourite new salad and a lovely old vine garnacha; yummy! But in the future I could see this as a lovely brunch dish with some nice sausages for a treat.