Spring Vegetable Tart, Father’s Day Fun

I’m excited to share this Spring Vegetable Tart recipe with you since it was such a bit hit with my guests…including the guys! I served this for Father’s Day and my brother, brother-in-law, & husband all loved it! I call that a WIN!

Since I was lucky enough to score some farm fresh chickens from a dear friend mid-week, I purposely didn’t freeze one so my husband could work his Green Egg Magic on Father’s Day. Seriously, there is nothing better than a fresh, never frozen chicken.

To go along with our chicken, I was looking for a unique dish made with the asparagus I just picked up at our local Farmers Market. Plus I wanted a dish that I could prep in advance since we were headed to my brother’s farm for a couple hours leading up to dinner.

I enjoyed checking out my brothers flowers and lawn decor as the men assessed the storm damage and repair options. I had a lot more fun?. I started my day out with one of my favorite runs by putting on my Big Kid Britches ?. This is such a fun workout! It’s very similar to this one.

Put on your big kid britches, we’re picking things up a bit! This is an EE run. At the end of every mile, do a 60-second pickup to 10K pace (your current easy effort pace – 2 minutes; or faster if you like. Just not SO fast that you need to walk afterwards).

I love getting my workout sent to me via email early every morning!

I remember seeing a rustic vegetable tart on the menu at a cafe my husband and I recently visited. It was delicious and I knew I wanted to try and replicate it at home.

This tart worked out perfectly since I made the curst ahead of time. My handy dandy kitchen aid made this dough super simple! I let it chill for a few hours before rolling it out all before 2 pm. I made the filling while the dough was chilling….but it can easily be prepped the day before if you’re pressed for time. For my spring veggies I used red onion, mustard greens, asparagus, and garlic. Why mustard greens? To be perfectly honest, they were a gift from my Thai Farmer Friend so why not….you could substitute spinach, Swiss chard, or kale.

So not only does this make a great and unique side dish to go along with roasted chicken, leftovers for lunch were more then welcomed?. I personally think it’s perfect for a festive brunch too!

Please let me know if you make this…I personally can’t wait to try it again. I may use a different combo of veggies and the crust is Epic ?!

RUSTIC SPRING TART

INGREDIENTS:

Crust

• 3 cups finely ground almond flour
• 1 egg
• 1/4 cup arrowroot powder 
• 1 1/2 tablespoons melted grass-fed butter or ghee
• 2 tablespoons cold water
• 1/2 teaspoon fine sea salt

Filling

• 1 to 2 bunches thin asparagus, trimmed
• 1 bunch mustard greens
• 3 tablespoons ghee
• 10 large garlic cloves, thinly sliced
• 1 red onion diced
• 2 bunches green onions, white and green parts thinly sliced
• Sea salt and freshly ground pepper
• 1/2 cup shredded Gruyère cheese
• Egg wash (1 egg yolk whisked with 1 tablespoon full-fat coconut milk)

DIRECTIONS:

1. To make the crust, combine the flour, egg, arrowroot, butter, water, and salt in a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Beat on medium speed until a loose dough forms. Gather the dough into a ball and press into a flat disc. Wrap in plastic wrap and refrigerate for 1 hour.
2. Meanwhile, prep your filling by heating a skittle with ghee. Cook red onion for a few minutes before adding asparagus. Continue cooking for a few more minutes. Transfer the vegetables to a plate lined with paper towels to drain.
3. Wipe out the skillet and heat the 3 tablespoons of ghee. Add the garlic and cook over low heat, stirring, until golden, about 1 minute. Add the green onions and cook over medium heat until softened, 2 minutes. Add the asparagus mixture and cook until heated through, about 2 minutes more. Season with salt and pepper. Let cool.
4. Preheat the oven to 375°. Between two pieces of parchment paper, roll out the pastry to a 14-inch round, about 1/8 inch thick. Transfer the bottom piece of parchment with the pastry to a baking sheet. Scrape the vegetable mixture into the center of the pastry, leaving a 1 1/2-inch border all around. Fold the edges up over the filling and sprinkle Gruyère on top of the filling. Brush the edges with egg wash.
5. Bake the tart on the bottom rack of the oven for 30-40 minutes, until the crust is crisp on the bottom and golden brown. Let the tart cool to warm. Cut into wedges and serve

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How did you celebrate Father’s Day?

It’s bitter sweet for me since I miss my dad but I have an awesome husband and he reminds me so much of my dad!

Have you ever lived in the country or on a farm? Or still do?

What’s your favorite spring veggie?

Do you have a favorite running workout?