Vegetable Flower-Tarte

The sun is bright shining and hopefully a day to enjoy to be outside. I desperately need to work in the garden, but......
I don't wont to lay too much work on my back as I am, after being sick for two weeks, a little weak on my legs. So I postponed garden work for later on. 

Still I wasn't lazy and I have been standing in the kitchen (as we didn't want to suffer from hungry ;)

According to the sun I decided to make a tarte like the sun - bright and colorful. I was hesitating how to arrange the vegetables I ended up to arrange them in a circle. Well, it's quite a little bit timetaking but worth it. And with the right music in the back, work always goes easier......

No go ahead and make your own Flower-Tarte and enjoy it with your best part and a glass of good wine!

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Vegetable-Flower-Tarte

4 Persons
2h 30min

Cake pan (Springform) 24cm diameter

Ingedients:
200 g wheatflour
40 g margarine
1/2 tsp. salt
11 Tbsp. water
180 -200 g cashew cheese (recipe below)
320 gr. Zucchini
220 gr. eggplant
210 gr. carrots (carrots and zucchini should be about same thick)
salt, pepper and herbs
Oil

Preparation:
For the dought put flour, margarine, water, 0,5 tsp. salt in a bowl and knead till smooth. Cover and give in the refrigerator for about 1 hour. 

Prepare the cashew cheese and keep cool till use. 

Peel the carrots and slice with vegetable planed lenghtwise in thin streaks. Do the same with the zucchini and keep them seperatly in two bowls.

Cut eggplant in half, place cuted side down and with a sharp knife cut lenghtwise into thin slices. The slices should have about the same size as carrots and zucchini (don't worry if they are a little bit bigger ;)

Take the dought out of the refrigerator and roll bigger than the from. Lightly grease the springform and layer it with the dought, on the side up about 2-3 cm. 
On the bottom disturb the prepared cashew cheese.

Now arrange the slices from outside to inside in a circle. Make sure that the halved eggplant slices lays with dark color up. 

Brush the arranged vegetables on the upper edges with oil and sprinkle with salt, pepper and some herbs

Put the cakepan (springform) for 45 min in the not preheated oven at 200 °C. 


Before serving dizzle with some tomato-balsamic vinegar and walnut oil. (or another balsamic vinegar). 

Enjoy your piece of vegetable-flower-tarte!

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Classic Cashew Cheese
  
Makes 1 1/2 cups
1 cup raw cashews
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
2 tablespoons white wine
2 cloves garlic
1/2 -1 tablespoon Dijon mustard

Soak cashews in 1/4 cup of water for about 20 minutes to 1 hour.
Add all ingredients to a high speed blender or food processor.

Blend until thick and creamy.

Use at room temperature or chill for at least 20 minutes.

Store in an airtight mason jar or container for up to 1 week.
Enjoy!

Rustic Onion & Tomato Galette

Sunday, bright shining sun but very cold. All I wanted was to spend a lazy day with some hours in the kitchen, but when I saw the bright, sunny weather outside I had to go for a morning walk around the neigbourhood to get some fresh air.  The walk did very good and my mind was cleared and filled with fresh cold air. READY to start the kitchen work. The fresh air made me hungry, so lets start with lunch/dinner dish.

It's been a while since I made vegetable tarte and I knew there's a frozen dought in the fridge waiting for me to be done, perfect for this meal I've been thinking about.

In this savory tomato galette recipe the red onions are a little sweet from caramelization and a little sour from red-wine vinegar, but they complement the slow-roasted plum tomatoes perfectly. The result is rich and deeply satisfying. Serve this rustic tart with a green salad for a light lunch or a roast vegan meat for a hearty dinner.

Rustic Onion & Tomato Galette

Makes: 8 servings
Active Time: 1 hour 40 minutes
Total Time: 2 3/4 hours

Ingredients:
Pastry Dough:

3 tablespoons butter

1 cup white whole-wheat flour

1 cup all-purpose flour, plus more for rolling

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2/3 cup vegan cream cheese

3 tablespoons canola oil

2 tablespoons cold soymilk (or any other you prefer)

Tomato Layer:

12 small fresh plum tomatoes

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

5 cloves garlic, unpeeled

1 teaspoon water plus 1 tablespoon, divided

Onion Layer:

1 tablespoon extra-virgin olive oil

5 cups sliced red onions (about 1 1/2 pounds)

1/2 teaspoon salt

1/4 cup raisins

1 tablespoon red-wine vinegar

2 teaspoons chopped fresh thyme, divided

4 ounces crumbled vegan goat cheese

Preparation

To prepare pastry dough: Melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn’t burn, until golden brown, 2 to 6 minutes. Transfer to a metal bowl and refrigerate until solid again, 25 to 30 minutes.

Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon salt and pepper in a food processor. Pulse once or twice to mix. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal. Add canola oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.

Transfer the dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8 inches wide. Wrap in the parchment and refrigerate for at least 1 hour and up to 1 day before rolling out.

Preheat oven to 320°C

To prepare tomato layer: Cut tomatoes in half lengthwise. Place cut-side up on a large, rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Place garlic cloves on a square of foil and sprinkle with 1 teaspoon water. Wrap into a package and place on the baking sheet. Roast until the tomatoes are very soft and beginning to brown on the bottom, 1 1/4 to 1 1/2 hours.

To prepare onion layer: Meanwhile, heat 1 tablespoon olive oil in a large skillet over high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until just starting to lightly brown, 3 to 5 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, until very soft, 30 to 35 minutes. Stir in raisins, vinegar and 1 teaspoon thyme.

Unwrap garlic; when cool enough to handle, squeeze out of the skins into a small bowl. Add 1 tablespoon water and mash together into a smooth paste.
Increase oven temperature to 400°F.

To roll out pastry: Place a large sheet of parchment on a work surface and dust it with flour. Place the pastry disk in the center and lightly dust with flour. Roll out into a 15-inch circle. The pastry may crack a bit as you roll it, so go slowly and just nudge the cracked parts back together, pressing lightly. Dust with more flour as needed and keep the circle as even as you can, but don’t worry about rough edges.

To assemble & bake: Spread the onion mixture over the pastry, leaving a 2-inch border around the edge. Spread the garlic paste over the onions. Place the tomatoes, cut-side up, on top of the onions in a circular pattern. Scatter cheese over the tomatoes and sprinkle with the remaining 1 teaspoon thyme.

Use the parchment paper to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections at a time. The pastry may crack as you lift and fold it, but that’s fine. Lift the galette on the parchment and transfer it, parchment and all, onto a baking sheet. Trim off any overhanging parchment.

Bake the galette until the filling is bubbling hot in the center and the pastry is golden brown, 30 to 35 minutes.

Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a serving platter.

Use a spatula to very slightly lift the galette so you can slide the parchment out. Serve the galette hot, warm or at room temperature.

Note:
Make Ahead Tip: Refrigerate pastry dough for up to 1 day.

Yammy was the piece of Tarte good!!!!!! Hard to resist eating more.....