Filed under: DINNER | Tags: beets, carrot, leeks, onion, potatoes, tomatoes, vegetarian
2 BEETS, 3 CARROTS, 8 GARLIC CLOVES, 1 LEEK, 1 ONION, 2 RED POTATOES, 2 SWEET POTATOES, and 6 CHERRY TOMATOES.
Did i forget anything? This was all i could find around the kitchen to roast tonight. I tossed the beets, potatoes, garlic, and carrots in a couple T evoo and some salt and pepper then popped em in the 475°F oven. After 12 minutes I added the onion and leek (and some rosemary). After 25 minutes more, i added the tomatoes and cooked 5 minutes more. I then sprinkled a little parmesan over the whole thing and gave it 3 final minutes… at that point after opening and closing my little oven door, i bet it was down around 425°F or less.
I served it over parmesan couscous with a side salad.
This should be good fuel for our long runs tomorrow!
I adore tart pans. It seems like just about anything you put in them looks dainty and cute and tasty. Like pie, but more refined. Unfortunately, I do not yet posess a tart pan. Now, with each tart i attempt to bake in our pie plate, i am building a reason to buy a tart pan.
I have always wanted to make a savory tart, but Joe has a slight aversion toward (especially baked) eggs. I, on the other hand, believe that an occasional egg is healthy. I was attracted to the recipe initially because it sounded really healthy. Full of leeks and Swiss chard – the latter known to be nutrient-packed. However, this recipe also started out with a lot of unnecessary fat – much more than what you see below.
- 1 C whole wheat flour
- 1 C all purpose flour
- 1 t rosemary + thyme
- 1 t fine grained sea salt
- 1/4 C olive oil
- 1/2 C cold water
- mix together flours, salt, and spices in a medium bowl.
- add olive oil and mix thouroughly with a fork. Add water and mix just until combined.
- Turn the dough out onto a lightly floured counter and knead just until it comes together.
- Use a rolling pin to flatten the dough into a disc slightly larger than your pan. mold carefully to the pan, trim the edges and reserve the trimmings to make shapes (like J’s)
- 1 1/2 T butter
- 2 large leeks, coarsely chopped
- 1 t dried thyme
- 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 C)
- 1 1/4 C skim milk
- 3 large eggs
- 2 large egg yolks
- 1 t salt
- 1/4 t ground black pepper
- 1/4 t ground nutmeg
- Melt butter in large skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover and cook leeks until they are very tender but not brown, stirring often, about 10 minutes.
- Add chard; saute until wilted, about 2 minutes. Remove from heat and set aside.
- Position rack in bottom third of oven; preheat to 425°F. Whisk milk and next 5 ingredients in large bowl. Mix in leek mixture. Pour filling into crust.
- Bake tart 15 minutes (if you are using a pie plate – bake for 20 min here). Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (25 minutes with a pie plate). Transfer to rack; cool 10 minutes.
*I served it with green onions and parmesan cheese on top (always eggs with cheese). And a side salad. And some vino verde…