Serves 4 PAIRS WITH BLEU BLANC THAU CÔTES DE THAU France $18.99 257843 SAN PEDRO 1865 SELECTED VINEYARDS CARMENÈRE Chile $26.99 771394
2 shallots, diced 1 clove garlic, minced 1 cup (250 ml) plain yogurt 3 large eggs 2 tbsp (30 ml) finely chopped fresh chives freshly ground black pepper, to taste 3 oz (85 g) goat’s cheese, crumbled, for garnish microgreens, for garnish 1 Preheat oven to 350 F (175 C). 2 In a small bowl, whisk flax meal and water. Set aside to thicken for 5 minutes. 3 Meanwhile, in a food processor fitted with an S blade, pulse pumpkin seeds and nutritional yeast until a coarse meal forms. Add 1 tbsp (15 ml) olive oil and flax mixture. Pulse again until well combined and a small portion of mixture holds together when pressed in your hand. 4 Pour crust mixture into a 4 × 14-in (10 × 35 cm) fluted rectangular tart pan with removable bottom. Evenly press crust mixture across bottom and up sides of pan. Bake until crust is lightly browned, about 15 minutes. Set aside to cool while making filling. 5 Cut off tough stems of dandelion greens and wash well under cold water. Bring a large saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in
a large bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, salt generously and add dandelion greens. Blanch, about 2 minutes, then transfer to ice bath. Drain, squeeze out excess water and roughly chop. 6 In a small frying pan over medium heat, warm remaining 1 tbsp (15 ml) olive oil. Add shallots, garlic and a pinch of salt and sauté, stirring often, until shallots have softened, about 8 minutes. 7 In a medium bowl, whisk yogurt and eggs until well combined. Fold in chopped dandelion greens, shallot mixture, chives and a good pinch of pepper. 8 Pour filling into tart shell and transfer tart to oven. Bake until filling has puffed up and is lightly golden brown, 30 to 40 minutes. Let tart cool in pan on a rack for at least 25 to 35 minutes. 9 When ready to serve, remove tart from
pan and place on a platter. Garnish as desired with pumpkin seeds, goat cheese and microgreens. Slice and serve. Serves 6 PAIRS WITH LEFTFIELD SAUVIGNON BLANC New Zealand $19.99 168498 LA MASCOTA CABERNET FRANC Argentina $18.99 236406
DANDELION GREENS TART 1 tbsp (15 ml) flax meal 2½ tbsp (37.5 ml) water 2 cups (500 ml) raw pumpkin seeds, plus more for garnish 2 tbsp (30 ml) nutritional yeast 2 tbsp (30 ml) olive oil, divided 1 bunch dandelion greens (about 6 oz/170 g) kosher salt, to taste
102
Powered by FlippingBook