Lavande Spring Vegetable Tart

Name: Lavande Spring Vegetable Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 artichokes (3 in. wide); 12 asparagus spears (equal size; about 1 lb. total); 1 Tbsp balsamic vinegar; 2 heads fennel (each 3 1/2 in. wide); 2 garlic cloves; 4 servings Salt and fresh-ground pepper; 3 Tbsps olive oil; 4 frozen puff pastry shells (2/3 of a 10-oz. package), thawed; 6 Roma tomatoes (about 1/4 lb. each); 59 milliliters About prepared tapenade (olive paste)

Lavande Spring Vegetable Tart requires approximately 45 minutes from start to finish. This recipe serves 4. Watching your figure? This vegan recipe has 450 calories, 9g of protein, and 29g of fat per serving. It is perfect for Spring. A mixture of fennel, olive oil, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Rinse tomatoes, core, and cut in half lengthwise. Trim off and discard fennel tops, root ends, and any bruised spots. Rinse heads and cut lengthwise into 1/4-inch slices. Peel and chop garlic.

Ingredients you will need

Tomato

Fennel

Garlic

Rub 1 tablespoon olive oil over bottom of 10- by 15-inch pan.

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Olive Oil

Dry Seasoning Rub

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Frying Pan

Sprinkle garlic over half the pan and set tomatoes, cut side down and close together, on garlic.

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Tomato

Garlic

Equipment you will use

Frying Pan

Lay fennel slices in other side of pan and drizzle with 1 tablespoon oil; mix gently with your hands to coat, then spread fennel evenly in half of pan.

Ingredients you will need

Fennel

Spread

Cooking Oil

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Frying Pan

Bake in a 350 oven until tomatoes are shriveled and fennel is translucent, about 1 hour (about 50 minutes in a convection oven).

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Tomato

Fennel

Equipment you will use

Oven

Let cool.

Meanwhile, rinse artichokes, drain, and trim discolored ends from stems. Put artichokes in a 4- or 5-quart pan.

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Artichoke

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Frying Pan

Add about 3 inches water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until artichoke bottoms are tender when pierced, about 40 minutes.

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Artichoke Bottoms

Water

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Frying Pan

Snap off and discard tough ends of asparagus. Rinse spears. Lift artichokes from pan and let cool.

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Artichoke

Asparagus

Equipment you will use

Frying Pan

Add asparagus to water and turn heat to high. Cook, uncovered, until spears are tender-crisp when pierced, about 3 minutes.

Ingredients you will need

Asparagus

Water

Drain and immerse at once in ice water until cold, about 2 minutes; drain again.

Ingredients you will need

Water

On a lightly floured board, roll each puff pastry shell into a 6- to 7-inch-wide round. Set rounds side by side on a 12- by 15-inch baking sheet; set another pan of the same size on top of the pastries.

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Puff Pastry Shells

Roll

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Baking Sheet

Frying Pan

Bake pastries in a 350 oven until well browned (lift top pan to check), 25 to 30 minutes (about 25 minutes in a convection oven).

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Oven

Frying Pan

As pastries bake, break leaves from artichokes and reserve for other uses. Scoop out and discard fuzzy centers from artichoke bottoms; also trim any coarse fibers from artichoke stems.

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Artichoke Bottoms

Artichoke

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Oven

Cut bottoms vertically into 1/8- to 1/4-inch-thick slices. In a bowl, mix with 1 tablespoon olive oil and vinegar.

Ingredients you will need

Olive Oil

Vinegar

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Bowl

Spread each warm pastry lightly with tapenade and set on a plate. Top each with 3 tomato halves and equal portions of fennel (don't wash pan; set aside), artichoke bottoms, and asparagus.

Ingredients you will need

Artichoke Bottoms

Asparagus

Spread

Fennel

Tomato

Equipment you will use

Frying Pan

Top vegetables with equal portions of green salad (including dressing).

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Vegetable

Add salt and pepper to taste.

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Salt And Pepper

Salad: Rinse and crisp 4 cups (2 to 3 oz.) baby salad mix. In pan used to bake tomatoes and fennel, preceding, stir 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon chopped fresh thyme leaves, and 1/2 teaspoon chopped fresh rosemary leaves, incorporating drippings in pan.

Ingredients you will need

Extra Virgin Olive Oil

Fresh Rosemary