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Lavande Spring Vegetable Tart Recipe

Lavande Spring Vegetable Tart Recipe

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Ingredients

Count

Nutrition

1888

Calories

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Ingredients:

Serving

6 roma tomatoes (about 1/4 lb. each)
2 heads fennel (each 3 1/2 in. wide )
2 garlic cloves
3 tbsp olive oil
2 artichokes (3 in. wide )
12 asparagus spears ( equal size; about 1 lb. total)
4 frozen puff pastry shells
1 tbsp balsamic vinegar
about 1/4 cup prepared tapenade ( olive paste)
salt and fresh-ground pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1887.72 Kcal (7904 kJ)
Calories from fat	1090.71 Kcal
		% Daily Value*
Total Fat	121.19g	186%
Sodium	1618.07mg	67%
Potassium	4226.15mg	90%
Total Carbs	174.67g	58%
Sugars	19.37g	77%
Dietary Fiber	40.92g	164%
Protein	36.08g	72%
Vitamin C	131.8mg	220%
Iron	140.5mg	781%
Calcium	515.6mg	52%

Amount Per 100 g
Calories	117.83 Kcal (493 kJ)
Calories from fat	68.08 Kcal
		% Daily Value*
Total Fat	7.56g	186%
Sodium	101mg	67%
Potassium	263.8mg	90%
Total Carbs	10.9g	58%
Sugars	1.21g	77%
Dietary Fiber	2.55g	164%
Protein	2.25g	72%
Vitamin C	8.2mg	220%
Iron	8.8mg	781%
Calcium	32.2mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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