Knead for about half a minute, using cool fingertips, until you have a smooth ball of dough. Add enough ice water to pull it into a workable dough - about 1/2 cup, but start with less.
Grate in the frozen butter and mix with a fork until texture resembles coarse crumbs. Or you could serve them at an elegant dinner party with a crisp salad and some roasted potatoes, and have very happy and satisfied human guests.ġ small butternut squash, 2 to 3 inches thick at the top (if you can't find one this thin at the top, you can use a thicker one and cut it into half circles or even quarter circles)ġ/2 cup unshelled pumpkin seeds, or pepitasġ/2 cup milk (I use whole, but I think any kind, or even cream, would work)įor the crust, in a bowl mix the flour, salt and black pepper. You could see Peter Rabbit's mother lovingly baking them over the fireplace, after a day of foraging in the hedgerows. You could imagine Ratty from Wind in the Willows proudly producing them out of his basket for a picnic on the river, just before the ducks start tipping their tails up, like so many Busby Berkeley dancers. Tarts and galettes with oats, hazelnuts, apples and parsnips are the perfect combination of sophistication and comfort.
(With these additions, if you have any dough left after you make your tart, you can turn it into crackers.) I like to add herbs, pepper, ground nuts and oats, lemon zest or cheese to the crust to give it flavor and substance, and to complement the flavor of the vegetables.
#BLUE SWEET TART SHOT WITH 3 OLIVES FREE#
If you're still nervous about making a "perfect" crust, add the words "rustic" and "galette," and you have free rein to make a free-form masterpiece - the rougher the better. I'm not a very precise or dexterous person, and I've developed a few tips for making delightfully flaky pastry (almost) every time. Many people feel intimidated by the pastry, but I'm here to tell you: Don't fear the crust. They're satisfying and substantial, they're a little fancy, but they're surprisingly easy and fun to make. I'm a vegetarian, so I appreciate the center-of-attention quality of a good pie. She writes about food, music, film and life on her blog Out of the Ordinary. The vegetables can be matched with nuts and cheeses, herbs and seasonings to suit their particular flavors and textures.Ĭlaire Adas is an independent filmmaker and freelance writer based in Lambertville, N.J. In autumn, a tart is a cozy, toasty meal of seasonal vegetables placed against a backdrop of crunchy crust and mildly flavorful baked custard.
#BLUE SWEET TART SHOT WITH 3 OLIVES PORTABLE#
The savory tart is a wonderful way to showcase vegetables any season of the year: deep, comforting double-crusted pies in winter light, open tarts in summer and small portable galettes for spring picnics. The harvest reflects the transience of the season - the shift from fruits that demand to be eaten now to those you collect to sustain you through the cold months ahead. And we come home with heavy baskets of green tomatoes, winter squash, sweet root vegetables and crisp apples and pears. We dodge bees buzzed on sunshine, who seem to know there won't be much more warmth to come. We wade through sweet scents of decaying leaves, sun-baked herbs and over-ripe vegetables. The farm where we pick our vegetables is laden with ripe, dropping fruit, hanging from bare vines like stained glass.
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