Let the greens begin!

Exciting news: our summer CSA has finally started!

Better news: the first share was completely GREEN!  ...bok choy, green onions, sugar snap peas, lettuces galore, and my personal favorite - two whole bunches of spinach!

Being a green-veggie-lover and with a constant desire to increase my iron intake, you can imagine how delighted I was with our farm bounty.  I was ready to start cooking indeed.

Along with our vegetable CSA, we get an additional egg share.  So in addition to being blessed with lots of greens this week, I also received a dozen beautiful speckled eggs.  Hmm...what to do with these lovely ingredients?  Why make an eggy veggie tart!

I was browsing the NYTimes cooking for health section and stumbled upon this recipe.  I was happy to see that the crust of the tart was made with whole wheat flour and olive oil rather than butter (don't take me wrong, I do love a buttery pastry, but sometimes you've just got to shake it up).  Plus, the recipe called for gruyere cheese, a block of which I had on hand...a delicious delicious cheese from Formaggio Kitchen (perhaps one of my new favorite places).

Spinach Gruyere Tart

Adapted from NYTimes "Dandelion Tart" by Martha Rose Shulman

Ingredients:

- For the Crust - (You only need half this recipe for the tart!  Use the other half the same or next day for a pizza or a dessert tart or something.  You can keep the dough in the fridge for the night.)

• 2 tsp active dry yeast
• 1/2 cup lukewarm water
• 1/4 tsp sugar
• 1 large egg at room temperature, beaten lightly
• 1/4 cup olive oil
• 1 cupe whole wheat flour
• 1 cup all purpose flour (plus extra as needed)
• 3/4 tsp kosher salt

- For the Filling - 

• olive oil
• 1 small onion, chopped
• 2 cloves garlic, minched
• 1 large bunch spinach, chopped
• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup gruyere cheese, shredded (use the best gruyere you can find - it's worth it!)
• salt and pepper, to taste

Directions:

1. For the crust.  In your stand mixer fitter with the paddle attachment, mix together the yeast, water, and sugar.  Let sit for five minutes until the mixture is creamy/foamy.
2. Then, beat in the egg and olive oil.
3. Add the flours and salt.  Work the dough until it comes together into a mass, adding flour (one tablespoon at a time) if the dough is too wet.
4. Turn the dough onto a lightly floured surface and knead gently for a few minutes until the dough is smooth.  Don't overwork it!
5. Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free spot until doubled in size (approximately one hour).
6. While your crust is doing its lovely rising, work on the green.  Saute the onion in olive oil until translucent and just starting to brown, stirring often.
7. Add in the garlic and cook for 1 minute, stirring constantly.
8. Add in the spinach and cook until just wilted...not more!  Season with salt and pepper.
9. Beat the eggs in a large bowl.
10. Now back to the crust briefly.  Preheat the oven to 375 degrees Fahrenheit.  Lightly grease, with olive oil, a 9-inch tart pan.  After the dough has risen, turn the dough out onto a lightly floured surface and gently knead it a few times.  Cut it into two equal pieces.  Use one piece for the tart; do something else with the other piece.
11. Shape the piece into a ball and then cover loosely with plastic wrap.  Let it rest for five minutes.
12. Then, roll the ball into a very thin round, making it big enough to fit into your tart pan.  Line your tart pan, being careful not to stretch the dough.  Cut off the extra, overhanging dough, using your favorite method (I like to take a rolling pin around the edge).
13. Brush some of your beaten eggs onto the dough and place the crust into the preheated oven for 5 minutes.  Remove after 5 minutes and set aside.
14. Whisk the milk into the eggs along with 1/2 tsp salt and lots of freshly ground pepper.
15. Stir in the cooked spinach and the cheese.
16. Pour the egg spinach mixture into the crust
17. Bake for 35 to 40 minutes until the middle is set in the top is lightly browned.
18. Allow the tart to sit for 15 minutes before serving...if you can resist.

Mmm tarts make for a beautiful presentation of vegetables indeed!

First piece...to be followed by many more.

This tart also makes for a looovely and nutritious breakfast the following day!  Definitely a success on multiple levels.

In other news, we have a new series of pets: wild turkeys!  It appears that a turkey family has settled into the area.  We have already had several visits...one brave turkey dude even ventured to the deck this afternoon!

Helllo gobble gobble.

There are three here!  One is partially hidden by the bushes.  This was the only day when I saw all three...otherwise it's been just the one brave turkey dude.