Recipe

Lavande Spring Vegetable Tart Recipe


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Ingredients
  • 2 heads fennel (each 3 1/2 in. wide)
  •  Salad (recipe follows)
  • 2 garlic cloves
  • 6 Roma tomatoes (about 1/4 lb. each)
  • 2 artichokes (3 in. wide)
  •  Salt & fresh-ground pepper
  • 12 asparagus spears (equal size; about 1 lb. total)
  •  About 1/4 c prepared tapenade (olive paste)
  • 1 tbsp balsamic vinegar
  • 4 frozen puff pastry shells (2/3 of a 10-oz. package), thawed
  • 3 tbsps olive oil

Directions
  • Step #1 Rinse tomatoes, core, & cut in half lengthwise.
  • Step #2 Trim off & discard fennel tops, root ends, & any bruised spots.
  • Step #3 Rinse heads & cut lengthwise into 1/4-inch slices.
  • Step #4 Peel & chop garlic.
  • Step #5 Rub 1 tbsp olive oil over bottom of 10- by 15-inch pan.
  • Step #6 Sprinkle top garlic over half the pan & set tomatoes, cut side down & close together, on garlic.
  • Step #7 Lay fennel slices in other side of pan & drizzle with 1 tbsp oil; mix carefully with your hands to coat, then spread fennel evenly in half of pan.
  • Step #8 Bake in a 350° oven until tomatoes are shriveled & fennel is translucent, about 1 hr (about 50 mins in a convection oven).
  • Step #9 Let cool.
  • Step #10 Meanwhile, drain, rinse artichokes, & trim discolored ends from stems.
  • Step #11 Put artichokes in a 4- or 5-quart pan.
  • Step #12 Add about 3 inches water, cover pan, & bring to a boil over high heat.
  • Step #13 Reduce heat & let simmer until artichoke bottoms are tender when pierced, about 40 mins.
  • Step #14 Snap off & discard tough ends of asparagus.
  • Step #15 Rinse spears.
  • Step #16 Lift artichokes from pan & let cool.
  • Step #17 Add asparagus to water & turn heat to high.
  • Step #18 Cook, until spears are tender-crisp when pierced, uncovered, about 3 mins.
  • Step #19 Drain & immerse at once in ice water until cold, about 2 mins; drain again.
  • Step #20 On a lightly floured board, roll each puff pastry shell into a 6- to 7-inch-wide round.
  • Step #21 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.
  • Step #22 Bake pastries in a 350° oven until well browned (lift top pan to check), 25 to 30 mins (about 25 mins in a convection oven).
  • Step #23 As pastries bake, break leaves from artichokes & reserve for other uses.
  • Step #24 Scoop out & discard fuzzy centers from artichoke bottoms; also trim any coarse fibers from artichoke stems.
  • Step #25 Cut bottoms vertically into 1/8- to 1/4-inch-thick slices.
  • Step #26 In a bowl, mix with 1 tbsp olive oil & vinegar.
  • Step #27 Spread each warm pastry lightly with tapenade & set on a plate.
  • Step #28 Top each with 3 tomato halves & equal portions of fennel (don't wash pan; set aside), artichoke bottoms, & asparagus.
  • Step #29 Top vegetables with equal portions of green salad (including dressing).
  • Step #30 Add salt & pepper to taste.
  • Step #31 Salad: Rinse & crisp 4 c (2 to 3 oz.
  • Step #32 ) baby salad mix.
  • Step #33 In pan used to bake tomatoes & fennel, preceding, & 1/2 tsp sliced fresh rosemary leaves, 1 tsp sliced fresh thyme leaves, stir 2 tbsps extra-virgin olive oil, 1 1/2 tbsps balsamic vinegar, incorporating drippings in pan.
  • Step #34 Add salad mix & stir, seasoning to taste with salt & pepper.
  • Enjoy the Lavande Spring Vegetable Tart recipe

Related Categories

Side Dishes / Vegetable Dishes
Viewing Lavande Spring Vegetable Tart Receipe
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