Monday, August 28, 2006

Tart for T' Art Recipes

You have now been offically sworn in to noble vegan status. With this honor you will uphold the sacred details and be willing to defend all types of vegan t'ART's . Go forth now into your kitchen and cook.
Fear not. Pictures appear on my main blog page THE BAKEHOUSE (click to link)

(double this recipe for the large tart like I made)
1 Cup plus 1 Tbsp spelt flour
3/4 tsp sea salt
2 Tbsp extra-virgin olive oil
1/3 Cup ice cold water
Combine the spelt flour and salt, cut in olive oil with a fork. Add the ice water... gently mix until a ball forms (do not over mix or knead). Let sit for 5 - 10 minutes. Roll out to 1/4" thick between two 14" x 12 " peices of unbleached parchiment paper. Remove one side of thepaper, place uncovered side of crust in a 14" round dish tart pan (or pizza sheet) and remove the back paper.

TART FILLING (1/2 this recipe if you make a single tart crust recipe):
Steam about 4 cups of diced pumpkin (discard skin and stringy innards, but keep seeds if you desire to roast them) or use a microwave veggie cooker using the 2nd potato quick cook setting (about 6 minutes). On the stove top saute onions and 3 Tbsp garlic in 1 Tbsp olive oil until softened and lightly browned. Add the cooked pumpkin and shredded chard leaves (about 6 cups) with 6 Tbsp parmesan alternative (recipe below) , 2 Tbsp cider vinegar, and 1/2 tsp sea salt. Cook until chard wilts, no need to cook longer because they will finish cooking in the oven.

Makes about 1 and 1/2 c.
(wheat-free and can be soy-free)
If you have a soy allergy, or you have a hard time locating Galaxy/Soyco’s delicious Soymage vegan soy parmesan substitute, this is an easy and tasty alternative, either as a topping, or particularly as an ingredient in certain recipes. This is just about the right amount to fit into two of those little shaker bottles, but you can easily double, triple or quadruple the recipe and keep it refrigerated or frozen. It was inspired by the commercial product called “Parma” and is a variation on my "Almonzano" recipe from "Nonna's Italian Kitchen".
Use a food processor or mini-chopper or spice mill for this recipe, rather than a blender.
1 c. chopped raw walnuts
4 T. nutritional yeast flakes
2tsp. light soy or chickpea miso
1/2 tsp. salt
Process the ingredients until as fine as possible. Stir to get rid of any lumps. Place in a covered container or shaker and keep refrigerated.

Tart Assembly:
Pre-heat oven to 375 degrees. Place filling in center of tart crust leaving 3" edge and bring up the edge around the filling to make a free form style pie, pleat the edges over the filling to make it pretty and a nice round center of open filling shows. Cover the open filling with foil. Bake tart for 45 minutes (if doubling the crust recipe and using the amount of filling I list here). 30 minutes if using a single crust recipe and halving the filling recipe. Cut into wedges and serve with a favorite white bean/ garlicy OR a good Italian style tomato soup.


Jackie said...

Unfortunately we don't get spelt here. Had to look it up to find out what it was :)

I must try both with my normal stone ground flour as they sound wonderful.

Johanna3 said...

thanks for the recipe!

Urban Vegan said...

Thanks for this recipe.

It's a real work of tART. Lemon crunch cake sounds divine, too.

John said...

Hi, Nice blog on Recipes.
Please Feel free to comment on my blog on Recipes