garden tart

This tart is based off one from one of my favourite food blogs, the Little Library Cafe. All the recipes take some inspiration from literature. Sometimes it is right out of the story (see Matilda’s massive chocolate cake), sometimes it is a reinterpretation or reimagination (this lemon and almond cake with “time”–or rather, thyme–from the Amber Spyglass).I enjoy all of the posts, but this one, Mr. McGregor’s tart, was one of my favourites – it takes the inspiration and then transforms it, projecting it into a seamless and perfectly natural extension of the literature. We go from his bountiful garden to a lush and generous tart, either of which Peter Rabbit would probably quite enjoy.The tart can feature whichever vegetables you have on hand, thinly shaved and sliced on top, and whichever herbs, mixed into the filling. It looks as though the layer of vegetables is quite fluffy, for the most part with all the leaves, but it is at a decent proportion to the tart base and filling. I think I might have put on a bit much, but the most enjoyable thing about this tart is how centred it is on the generous amount of vegetable piled on top. The layer of vegetables isn’t seasoned, however, when you eat it in a bite with the salty filling, the amount of seasoning is very good. Though, I might consider putting a slightly less dense layer of vegetables on the bottom…there I piled on the potatoes and peas and cucumbers and radish and zucchini. Hopefully it’s not too late to post a summer-y vegetable tart. I’ll bring it to Fiesta Friday, Angie’s (the Novice Gardener) weekly food party anyhow (a bit earlier than usual!). This week is co-hosted by Effie (Food Daydreaming) and Steffi (Ginger and Bread)  so I know it’ll be absolutely lovely (as it is every week!).  

garden tart

Adapted, with generous amounts of inspiration, from the Little Library Cafe’s Mr. McGregor’s tart.  

 

cheese and herb filling

To line and fill one long tart pan.

2 shallots

butter

105 g soft goat cheese

1 egg + 1 yolk

handful thyme sprigs, parsley, chives, and dill

1/2 recipe of chilled red fife and rosemary pastry

Preheat oven to 350F.

Chop the shallots finely and cook in butter until soft and translucent.

Beat the cheese and eggs together until smooth, then add the shallots.

Pick the leaves from the thyme, and chop the parsley leaves, chives, and dill. Add to the cheese mixture.

Roll out the dough 1/4″ thick on a floured surface. Drape into the pan, press in, and remove the excess. Spread the cheese mixture on the bottom.

Bake 35 minutes or until the filling it very set and perhaps lightly browned on top, and the crust is fully cooked.

 

assembly

handful young waxy potatoes

large handful snow peas

half young zucchini (younger the better)

half cucumber

a few radishes

young lettuce leaves

nasturtium leaves or pea shoots

parsley leaves, basil flowers, dill sprigs

Thinly slice the potatoes and cook until tender in salted water. String the snow peas and slice thinly on the bias. Use a mandoline on the thinnest setting to slice the zucchini, cucumber, and radishes. Chop the lettuce leaves, tear large nasturtium leaves and pea shoots into pieces. Pull the parsley leaves from the stem and pull apart the dill sprigs into small fronds.

Lay the slices of potato on the tart base, followed by the snow peas. Then layer on the sliced zucchini, then cucumber and radish. Finish by lightly piling some of the lettuce, nasturtium leaves, and pea shoots. Garnish with the parsley, basil flowers and dill.

Slice into pieces and serve.

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36 thoughts on “garden tart

    1. Thanks Lina! Your sweet comments always make my day 🙂 I’m still trying to figure out this photography thing myself though!! Having enough lighting and a nice background…sometimes and sometimes not! This tart was fun to make and eat though 🙂 🙂

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    1. Thanks! I like how many vegetables can be served on top of this tart as well… it’s so fun to choose and arrange (or in my case, haphazardly pile) them! And oh gosh I found the original recipe to be very, very inspiring!

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  1. This is a wonderful recipe for this time of year – not too late at all. Thanks for bringing it to FF and for introducing us to The Little Library Cafe blog. I look forward to visiting it.

    Liked by 1 person

    1. Thanks Hilda! The Little Library Cafe Blog is really lovely, I hope you enjoy it 🙂 And yes, I suppose the tart is quite fine for any part of the summer….the vegetable profile that goes on top will just change a bit here and there to fit what is easily available!

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  2. What a beautiful tart! So fresh and green but knowing there is cheesy, herby goodness below. And I love how you found your inspiration for this tart. Thank you for introducing me to the Little Library Cafe Blog and for sharing this lovely tart with FF#84.

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    1. Thank you Effie! There certainly is a bit of deception going on here with the cheese and pastry hiding underneath all the vegetables!! Does adding even more vegetables on top make up for it? 🙂 I was excited to share that blog, and thank you for hosting (last week’s) FF!

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    1. The tart is quite fun in how you use anything that you like/have on hand…which for me meant a few pea shoots, a generous handful of nasturtium leaves and some herbs here and there 🙂 Thank you for dropping by!

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    1. Thank you Prachi! 🙂 Green is such a pretty colour…and while maybe only green can be a bit dull, this tart ended up using a few different shades of green! The original tart from the Little Library Cafe that I took inspiration from has really so many different shades and is absolutely gorgeous.

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