Zucchini, Carrot, and Beetroot Tart (GF)



This tart was the result of an accumulation of leftovers. There was the ricotta pesto filling that had been sitting in the fridge since my latest experiment with ravioli making, as well as countless vegetables from last weeks farmer's market that had to be used up before we could justify going back for more. So, with the help of La Tartine Gourmande's quinoa, buckwheat, and brown rice crust, these simple leftovers became a delicious summer tart. The most wonderful thing about this tart is the possibilities it presents. One could use thinly sliced sweet potato or squash, oven roasted peppers, tomatoes, or asparagus. The crust and ricotta filling are really the perfect base for whatever vegetables are lying forlorn and forgotten in your own fridge. 
Below is a picture of my tart, which I sprinkled with ground hazelnuts before baking just for fun. The crust looks so dark because of the buckwheat in the dough, not because it is burnt. It is a mild, light, and buttery crust and works well with just about anything.


Zucchini, Carrot, and Beetroot Tart (GF)
Ingredients
   Crust (from La Tartine Gourmande's cookbook)
     1/2 cup (90 g) brown rice flour
     1/3 cup (50 g) buckwheat flour (despite the sound of its name, this is a gluten free flour)
     1/3 cup (40 g) quinoa flour
     1 1/2 tsp xanthan gum
     1 tbsp poppy seeds (optional)
     1/2 tsp sea salt
     6 tbsp butter, chilled and diced
     1 egg (the recipe calls for a small egg, but I used large and reduced the amount of water)
     1-3 tbsp cold water (will depend on egg size)
   "Ricotta" Pesto Filling
     1 1/2 cups ricotta (I used farmer's cheese, which is basically the same but a little lighter)
     1 egg
     1 tbsp pesto (I used homemade)
     Pepper to taste
   Topping
     2-3 medium beets
     1 small zucchini
     2 medium carrots, peeled
     2 tbsp olive oil
Instructions
   Crust (from La Tartine Gourmande)
Mix your brown rice flour, buckwheat flour, quinoa flour, xanthan gum, poppy seeds, and salt in the bowl of a stand mixer with the paddle blade. (One can also made this in the food processor, using the pulse action). 
Add your chilled and diced butter and mix with the dry ingredients until the mixture is crumbly. Add your egg and mix until combined. Gradually add the cold water, a teaspoon at a time, until the dough forms a ball and detaches from the sides of the bowl. The amount of water you use will depend on how large your egg is (and probably the humidity etc.) so be aware that the necessary quantity will vary. 
Gather the dough into a ball, wrap it in plastic wrap, and store it in the refrigerator for at least one hour. If storing for a longer period of time, be sure to take the dough out of the fridge about 30 minutes before using so that it is not too hard to roll.
 "Ricotta" Pesto Filling
In the bowl of a stand mixer fitted with the paddle blade, beat your ricotta until fairly smooth. Add your egg and mix until combined. Add the pesto and the pepper and mix again. I initially made this as a ravioli filling, so I had chopped a bit of oven dried tomato into the mixture but this isn't necessary. Store the mixture in the fridge if you are not using it immediately. 
   Topping
Boil the beets for 40 minutes in a medium-sized pot and peel while running under cold water. The peel should come off easily.
Thinly slice all the vegetables with a mandolin or by hand. A mandoline will speed things up a lot and your slices will probably be more even but it is not essential. 
    Assembling
Preheat the oven to 375˚ F and grease your tart pan. I used a 4x13 inch rectangular tart pan but a 10 inch round one will work just as well. 
Roll out your dough and line the tart pan. Fill the crust either will pie weights or with dried beans/lentils over parchment so that the bottom of the crust does not bubble up. Pre-bake for 12 minutes.
Let the crust cool for 5-10 minutes before filling. One should probably wait at least 10 but I was impatient and wanted to get decorating. Apply a generous layer of your ricotta filling, making sure to spread to the corners and the edges with the help of a spatula. It doesn't matter if the top is perfectly smooth as you will be covering it in vegetables but you want the layer to be nice and even.
Arrange whatever vegetables you have chosen to use in whatever pattern you like - get creative! I layered mine in alternating stripes of carrot, zucchini, and beetroot and was very happy with the results.
Drizzle the vegetables with olive oil (I also sprinkled on my ground hazelnuts at this point). Bake for 35 minutes and let sit for 5-10 before removing from the tart pan and serving. As we were trying to eliminate as many vegetables as possible, I served mine with asparagus and sautéed beet greens but a simple salad would work nicely as well.


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