Asparagus and Sweet Potato Vegetable Tart
Market black box: asparagus on sale
What I did with them: Made a vegetable tart with a cornmeal crust.
Make this recipe with your bumper crop from the garden or a particularly good sales special at the market. The sweet potatoes give a natural sweetness. This tart is layered with sweet potatoes, red onion, and sauteed asparagus. Red peppers and zucchini give color.
The cornmeal herb crust makes enough for one 13-inch by 4-inch rectangular tart pan, one 9-inch round tart pan, or several individual tart molds. Serves about 6, and can be doubled easily.
Asparagus and Sweet Potato Vegetable Tart
Ingredients
- 2 sweet potatoes see prep below
- 1 small red onion cut in half and sliced
- 1 bunch asparagus trimmed and cut on the bias into 1/2 to 3/4 inch pieces
- 1 small zucchini sliced crosswise
- 1 medium red pepper diced
- 1 large cloves garlic chopped
- About 2 tablespoons olive oil
- 1/3 cup shredded Parmesan cheese
- Salt and freshly ground black pepper
Cornmeal Herb Crust
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp dried savory
- 1/8 tsp dried thyme
- 1/3 cup trans fat free shortening
- 1/4 cup cold water
Instructions
- Prepare crust. Reserve. Preheat oven to 400 degrees.
- Rub about 1 teaspoon olive oil over a baking sheet. Peel and slice the sweet potato in about 1/4-inch slices, and lay in a single layer on the sheet pan, saving space for the red onions. Lay out the red onion slices in a single layer next to the sweet potatoes. Bake in the preheated oven for about 20 minutes, turning halfway through cooking, until potatoes are cooked and onions are slightly browned. Remove from oven, and cool vegetables.
- Heat 2 teaspoons of olive oil in a large frying pan or 11-inch rondeau over medium high heat. Add in the sliced asparagus and saute for about 3 to 5 minutes until the asparagus is crisp tender. Add in the garlic, and salt and pepper.Cook for an additional 2 minutes until fragrant. Remove to a dish and wipe pan.
- In the same pan add in 1 tablespoon olive oil. Add in the sliced zucchini and red pepper. Cook, stirring occasionally, for about 5 to 6 minutes until softened and lightly browned. Remove from pan add to the vegetable dish with the asparagus.
- Assemble the vegetables and cheese in prepared tarts, layering the vegetables and cheese. Begin with the sweet potatoes on the bottom, followed by the red onion, then the asparagus, and lastly the zucchini and red pepper. Sprinkle with additional salt and pepper if desired.
- Top with the shredded Parmesan cheese and place in the oven. Bake for about 25 to 35 minutes, depending on the size of the tart molds. Remove when the crust is cooked, and the cheese has begun to brown.
- Serve cold or warmed. This tart can easily be made one day in advance.
Cornmeal Herb Crust
- Mix the cornmeal, flour, salt, dried savory and dried thyme together.
- Cut in the shortening until crumbly. Stir in the cold water until combined.
- Transfer to a work surface and knead together a few strokes until it forms a ball. Chill for about 10 minutes in the refrigerator.
- Roll out on a lightly floured surface and lay in the tart molds. This crust is easily pressed into the crust as well: simply press into the tart mold sides and bottom in an even layer.