Saturday, May 24, 2014

Memorial Day, Two Ways: Fresh Spring Tart & New England Dogs


What shall I do for our Memorial Day feast?  Fancy garden veggie tart  or hot dogs?  


Do I even have to choose?


Of course not.

My veggie plots are churning out the good stuff and some if it is so beautiful, it's a shame to bury their sculptural qualities in a salad bowl.  A delicious tart shell is far more appropriate display.



And I've got the ingredients to make homemade New England hot dog buns.  So I did both and now I don't think I can eat another bite for the rest of the weekend.

For the hot dog buns, I use King Arthur Flour's recipe HERE.  

For the tart, follow me!

FRESH SPRING TART



For the herbed tart dough

1 cup unsalted butter, ice cold
2 cups all purpose flour
1 teaspoon salt
2 tablespoons sweetened condensed milk
1 egg yolk
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Preheat oven to 350º.  

Place the flour, salt and herbs in a large bowl and stir.  Using a box grater, grate the butter on top of the flour.  Toss the butter and flour together until the butter is evenly coated in the flour.  Use the tips of your fingers to gently massage the butter into the flour until the mixture resembles coarse cornmeal.  

In a small bowl, whisk together the egg yolk and sweetened condensed milk.  Add to the flour mixture and using your fingertips, distribute the wet ingredients evenly among the flour mixture.  Gently knead the dough until it just comes together.  Spray an 8" - 9" square tart pan with non-stick spray and press the dough onto the bottom and sides of the pan.  Freeze for 20 minutes.  Bake for 20-25 minutes or until the tart dough is baked through and golden brown.  Set aside to cool completely.


For the filling

1 (8 ounce) package cream cheese, room temperature
1 (4 ounce) package soft goat's cheese, room temperature
1/2 teaspoon salt
1 teaspoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
salt and pepper to taste

Combine all filling ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix until smooth.  Using a small offset spatula, spread evenly onto the bottom of the prepared tart pan.



To finish

My field of arugula

(Any beautiful arrangement of fresh veggies will make for a gorgeous tart.  This is what I have coming up in my garden)

Tender baby spinach


4-5 spears asparagus, quickly blanched and immediately cooled
handful baby spinach
handful baby wild arugula
handful baby kale
4-5 small tomatoes
1 yellow pepper
fresh English peas


French breakfast radishes
Radishes are one of my all time favorite things to grow.  They grow so quickly and the flavor is bright.

Green (wet) garlic, finely chopped

Arrange decoratively over the filling.  Serve immediately or refrigerate for up to a day.  For added flavor and zip, serve with reduced balsamic vinegar.