You can seal it up or leave the top open.
The month of July brings the first big harvests in the garden; peas, greens, new onions, baby beets, potatoes and a bounty of herbs.
One of my favorite things to do is to wander with a basket planning a meal while I harvest whatever is ripe. A favorite meal at this time of year is a rustic tart. This tart is very versatile and you can use whatever you find ready for picking. I like to pair it with a fresh salad and a crusty loaf of bread.
Here is the basic recipe:
Pastry
1 1/3 cups all-purpose flour
1/8 teaspoon salt, preferably kosher
1 1/2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
In a food processor, combine the flour, salt, oil, and butter, and pulse for a short amount of time. Drizzle in 1/3 cup ice water and pulse. Test to see if the dough sticks together. If not, gradually add more water, a tablespoon at a time. Remove the dough, form it into a flat disc then wrap it in wax paper and refrigerate for about an hour.
Filling
Preheat the oven to 350 F
Saute two cloves of garlic and one small onion in 2T olive oil over medium heat until softened. Chop greens in thin strips, (beet, kale, chard or collards all work well) and add to mixture. Once greens begin to soften add in whatever other veggies you have harvested and cook for five more minutes.
Add salt and pepper to taste. Finely chop about a teaspoon each your fresh herbs, (rosemary, thyme, parsley, lavender, marjoram, oregano, fennel are all tasty additions) and add to the pan. Stir and remove from heat.
Lightly flour a sheet of wax paper, and place the dough on it. Flour the dough lightly and cover with a piece of wax paper. Roll the dough out to form a 15-inch circle.
Put the vegetable mixture on the dough then sprinkle on either crumbled goat cheese or your favorite grated cheese. You can add a little or a lot according to your taste. I like to toast and chop nuts and add these in as well. Leave a 1 1/2-inch border all around. Fold the border over the filling, overlapping itself slightly every 2 inches or so. Brush the dough with 1 tablespoon of extra-virgin olive oil.
Bake for 40 minutes or until the crust and filling are lightly browned. Serve hot or at room temperature.
Inspired by your meal now is a good time to do some garden maintenance to keep those harvests coming. For pest management I like to use King County’s “Grow Smart, Grow Safe” pamphlet found here. You can also order by calling the Household Hazards Line 206-296-4692, toll free 1-888-TOXIC ED (869-4233).
To reduce water usage I usually mulch with straw or seed and herbicide free, dried grass clippings.
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