Per usual, I went to the Ballard farmer’s market last Sunday and I got a bit carried away. My shopping basket was full of green, orange and pink.
Pea shoots, asparagus, radishes, rhubarb, beets, different lettuces, sprouting purple broccolini, pink apples, carrots, kale…
… a rainbow. I came home excited for all the recipes I was going to make. So far lots of salads, because honestly, when vegetables are this good, I love to eat them as they are.
There was also this spring vegetable tart – a freeform medley of spring goodness that I tossed together. I used cashew cheese for the base, but you can use goat cheese or sour cream instead.
Oh and I am really excited to announce that I will be teaching a one-day food styling and photography workshop in Seattle this July. Want to join me?
This will be a day where we will cover the basics of food photography, camera settings, how to photograph food in natural light, composing and styling. I will discuss my philosophy and approach and there will also be lots of hands-on time where you will get to practice under my guidance.
Here are some more details:
WHEN: Saturday, July 20th from 9:00am until 5:00pm.
WHERE: Spare Room Studio. Seattle, WA.
WHAT: One day food styling and photography workshop where we will discuss camera basics, how to manipulate natural light, composition, food and prop styling and my work process. Lunch is included.
Class is limited to 15 students.
To register, please go HERE.
And without further do… here is my latest spring vegetable tart.
Free-form. So simple.
Hope to see you in July!
Spring vegetable tart
1 recipe olive oil pastry crust (recipe in my book or any other pastry you like)
2 tablespoons olive oil, plus more for drizzling
1 small onion, thinly sliced
1 small fennel bulb, cored and thinly sliced
2 garlic cloves, thinly sliced
3 tablespoons cashew cheese (or goat cheese if you’d like)
1 egg yolk
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon thyme leaves
3 ounces asparagus, cut into 2-inch strips
8 ounces fava beans, shelled and outer skin removed
1/2 small zucchini, thinly sliced
2 radishes, thinly sliced
1 cup pea shoots, torn into small pieces
Salt and pepper
Preheat oven to 375F (190C). Roll the pastry into a square that is about 7×7 (about 1/8-inch thickness). Cut into two rectangles and place them on a baking sheet lined with parchment. Pinch the outer edges of the dough. We want to create a slight cavity for the filling to go in. Dock the pastry lightly with a fork and refrigerate for 30 minutes. Bake the tart as is in the oven for 15 minutes or until lightly golden.
Heat a medium saute pan over medium heat. Add the olive oil, onion, fennel and garlic. Season with salt and pepper and cook until tender, about 10 minutes.
In the meantime, mix together the cashew cheese, egg yolk, parsley, chives and thyme in a bowl. Once the onion mixture is tender, transfer to a bowl. Add the cashew cheese mixture and stir. Spread over the tart bases and return to oven to bake for another 7 minutes.
Bring a small pot of water to a boil over high heat. Season with salt. Blanch the asparagus and the favas in it for 2 or 3 minutes depending on the size. Transfer immediately to a bowl with ice water to stop the cooking process. Drain well. Add the sliced zucchini, radishes and pea shoots. Toss with a pinch of salt, pepper and olive oil and place over the warm tarts. Serve immediately.