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Makes one 9" tart
For the tart shell:
- 1 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp dried basil (optional)
- 1 1/2 sticks unsalted butter
- 1/4 cup ice water, strained
- 2 tbsp olive oil
- 1 bunch scallions or 3 bunching onions, sliced into rounds (about 3/4 to 1 scant cup)
- 1/2 bulb fennel, thinly sliced (about 1/2 cup)
- 1 lb greens, chopped (a great way to use those oft' composted beet greens!)
- a small handful of basil leaves, chiffonade sliced (about 1/4 cup, loosely filled)
- 3 large eggs
- 2 tbsp milk or heavy cream
- 4 oz goat cheese (or your preferred cheese; gouda seems like a great fit, too!)
- salt and pepper to taste
In a large bowl, combine flour, salt, and dried basil. Add cold butter, chopped into large chunks, and work into dry ingredients using a pastry cutter until you have a shaggy-looking dough with pieces no larger than English peas. Quickly drizzle in the ice water and stir to combine. At this point, the dough should stick together when you pinch a bit of it between your fingers; if it is still very dry and crumbly, add more ice water, tablespoon by tablespoon, until this is achieved. Turn out the dough onto a large piece of plastic wrap, using the wrap to help you create a large, flat disk of dough (fold the edges of the dough toward the center and press down to smooth out any roughness). Refridgerate the dough for one hour or put it in the freezer for 30 minutes.
Heat the olive oil in a large skillet over medium heat. Saute the fennel and scallion or onion until fragrant, about 2-3 minutes. Add the greens, with salt and pepper to taste, and cook until wilted and tender, about 5-8 minutes. Turn off the heat and add the basil, stirring to combine. In a separate bowl, whisk together eggs, milk or cream, and goat cheese; season with salt and pepper.
Remove the dough from the fridge and roll out into an 12 inch circle. Transfer to a 9-inch tart pan with removable bottom. Fold the overhanging edge down inside the tart pan, pressing gently to help it adhere. Using tongs, evenly distribute the greens filling in the tart shell, then pour in the egg mixture, gently tilting the tart pan to ensure an even spread. Bake in an oven preheated to 375 degrees F until the crust is golden and the filling is set, about 35-40 minutes. Serve slightly warm or at room temperature.
Great served for breakfast, brunch, or a picnic dinner.
Images by Rebekah Carter (2012). Recipe adapted from Flour Arrangements.