TART - PROVENCAL VEGETABLE

By akselden

Ingredients

• FOR CRUST:
• 12 ounces all purpose flour
• 6 T. butter
• 1 1/2 tsp. salt
• 12 asparagus, 2" tips
• 8 very small turnips peeled
• 8 cherry tomatoes, halved
• 16 fava beans, shelled
• 24 green peas, shelled
• 4 cloves garlic, peeled
• 12 small mushrooms such as Cbanterelle or button, brushed clean, thickly sliced
• 2 scallions, cut in small pieces
• 2 celery stalks, cut in small pieces
• 1 T. butter
• 1 T. olive oil for sauteing
• FOR VINAIGRETTE:
• 6 T. olive oil
• 2 T. rice vinegar
• 2 tsp. soy sauce
• FOR GARNISH:
• 7 oz. goat cheese, or chevre
• Chunk of Parmesan cheese to shave as garnish
• Italian or flat-leaf parsley, dried
• fresh chervil
• Celery leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°F.

For crust:
Mix flour, butter and salt. Roll out thinly, 1/8" to 1/4" thick. Cut into 3" rounds. Place rounds on nonstick baking sheet and bake 8-10 minutes until nicely brown. Remove from oven and cool on wire rack.

Blanch vegetables on list through garlic; drain thoroughly.

Combine ingredients for vinaigrette; reserve 3 tablespoons for garnish.
Over high heat, sauté all vegetables including mushrooms, scallions, and celery - in mixture of olive oil and vinaigrette al dente. Remove from heat and divide evenly among crusts.

Garnish each plate with a pat of goat cheese and three shavings of Parmesan. Sprinkle with remaining vinaigrette and sprigs of parsley, chervil and celery leaves.