6
Apr

Spring Vegetable Tart

 

I'm excited to share this Spring Vegetable Tart recipe with you after all of the excitement about it on Instagram this week!

I was voting on going out to Easter brunch this year since I'm still recovering and didn't feel up to cooking a feast. My Father in Law kindly offered to cook all of the recipes from Celebrations so we decided to stay in. As we were planning the menu and picking the side dishes, I told him I was kind of tired of my own recipes since we've made them for the past few years in a row!

Instead of the Prosciutto Arugula Tart (which I really DO love, but needed a break from) I found this beautiful rustic vegetable tart from Food&Wine and modified it to fit our needs. I used the same crust from that tart in Celebrations (pictured below), except I swapped in cashew flour and butter to make it a little more rich.

Since the original tart uses beans, I wanted to incorporate another spring vegetable that would go well with the asparagus and all of the scallions and garlic. Celery root turned out perfectly. If you've never cooked with celery root before, don't be afraid of the knobby and hairy exterior! You just peel or cut that away and then dice it.

Celery root, or celeriac is a root; and surprisingly NOT the root of celery. It's great in stews and soups and adds silkiness to purées and soups. While they have a somewhat similar flavor, don't use celery if you want to sub it out. The textures are much different. I frequently use celery root as a low-carb potato replacement, so you could swap in some potatoes, parsnips, or turnips if you'd like.

Spring Vegetable Tart



AUTHOR:

Ingredients:

Crust
  • 3 cups finely ground cashew flour (or blanched almond flour)
  • 1 egg
  • 1/4 cup arrowroot powder
  • 1 1/2 tablespoons melted grass-fed butter or ghee
  • 2 tablespoons cold water
  • 1/2 teaspoon fine sea salt
Filling
  • 3/4 pound celery root, peeled and 1/2-inch diced
  • 3/4 pound thin asparagus, trimmed
  • 3 tablespoons ghee
  • 10 large garlic cloves, thinly sliced
  • 2 bunches green onions, white and green parts thinly sliced
  • Sea salt and freshly ground pepper
  • 1/2 cup shredded Gruyère cheese (or sub Kite Hill dairy-free ricotta)
  • Egg wash (1 egg yolk whisked with 1 tablespoon full-fat coconut milk)
*for dairy-free, use coconut oil in place of the butter/ghee and dairy-free ricotta. Kite Hill brand would also work nicely

Instructions:

To make the crust, combine the flour, egg, arrowroot, butter, water, and salt in a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Beat on medium speed until a loose dough forms. Gather the dough into a ball and press into a flat disc. Wrap in plastic wrap and refrigerate for 1 hour.   Meanwhile, fill a large skillet halfway with salted water and bring to a boil. Add the celery root and asparagus and cook until just tender, about 3 minutes. Transfer the vegetables to a plate lined with paper towels to drain. Let cool slightly, then cut the asparagus into 2-inch pieces.   Wipe out the skillet and heat the 3 tablespoons of ghee. Add the garlic and cook over low heat, stirring, until golden, about 1 minute. Add the green onions and cook over medium heat until softened, 2 minutes. Add the celery root and asparagus and cook until heated through, about 2 minutes more. Season with salt and pepper. Let cool.   Preheat the oven to 375°. Between two pieces of parchment paper, roll out the pastry to a 14-inch round, about 1/8 inch thick. Transfer the bottom piece of parchment with the pastry to a baking sheet. Scrape the vegetable mixture into the center of the pastry, leaving a 1 1/2-inch border all around. Fold the edges up over the filling and sprinkle Gruyère on top of the filling. Brush the edges with egg wash.   Bake the tart on the bottom rack of the oven for 30-40 minutes, until the crust is crisp on the bottom and golden brown. Let the tart cool to warm. Cut into wedges and serve.

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