Rustic Vegetable Tart

Name: Rustic Vegetable Tart
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams thin asparagus, trimmed; 2 Tbsps chopped chives; 118 milliliters fine cornmeal or polenta; 2 kilograms fava beans in the shell; 355 milliliters all-purpose flour; 10 larges garlic cloves, thinly sliced; 237 milliliters shredded Gruyère; 59 milliliters ice water; 3 Tbsps extra-virgin olive oil, plus more for brushing; 1 teaspoon salt; 8 servings Salt and freshly ground pepper; 2 bunches scallions, thinly sliced; 4 Tbsps cold unsalted butter, cut into small pieces; 4 Tbsps cold vegetable shortening

This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 611 calories, 27g of protein, and 24g of fat. If you have gruyère, salt and pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

In a food processor, combine the flour, cornmeal, salt and chives and process to blend.

Ingredients you will need

Cornmeal

Chives

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and pulse a few times until the pieces are the size of small peas.

Ingredients you will need

Butter

Peas

Add the shortening and pulse a few times.

Ingredients you will need

Shortening

Sprinkle the ice water over the mixture and pulse until the dough barely comes together. Scrape the dough onto a lightly floured work surface and knead to form a ball. Flatten the ball into a disk, wrap in plastic and refrigerate for 1 hour, or until firm.

Ingredients you will need

Water

Dough

Wrap

Remove the favas from the pod. Fill a large skillet halfway with salted water and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the favas and blanch. Using a slotted spoon, transfer the favas to a baking sheet.

Equipment you will use

Slotted Spoon

Baking Sheet

Let cool slightly, then peel.

Add the asparagus to the boiling water and cook until just tender, about 3 minutes.

Ingredients you will need

Asparagus

Water

Drain and transfer to the baking sheet to cool.

Equipment you will use

Baking Sheet

Cut the asparagus into 1-inch pieces.

Ingredients you will need

Asparagus

Wipe out the skillet and heat the 3 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook over low heat, stirring, until golden, 1 1/2 minutes.

Ingredients you will need

Garlic

Add the scallions and cook over moderate heat until softened, 2 minutes.

Ingredients you will need

Green Onions

Add the favas and asparagus and cook until heated through, about 2 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Asparagus

Let cool.

Preheat the oven to 40

Equipment you will use

Oven

On a floured work surface, roll out the pastry to a 14-inch round, about 1/8 inch thick.

Ingredients you will need

Roll

Roll the pastry around the rolling pin and carefully transfer to a parchment paperlined 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 scatter Gruyre on top.

Ingredients you will need

Vegetable