I’ve developed a huge passion for baking the past few years. Whether it’s making homemade bread, a cake, a pie, or even simple cookies, I’ve fallen in love with baking. Believe it or not I actually went to culinary school some 17 years ago (dang I’m getting old) to be a pastry chef. I quickly discovered at the tender age of 18 that I definitely did not have the patience it took to be a pastry chef. I’m not about to wait all day for a cake to cook and completely cool before icing it. HECK NO!! So I knew after my first baking class, about 6 months in, that being a pastry chef was not in my future. I did instead pursue traditional culinary skills and really put baking on the back burner for about 14 years. I have a 4-year-old so dang has my patience increased, and because I’ve been learning this asset it’s made it more fun to bake. Thanks Olivia!
In addition to acquiring a bit of patience for the art of baking, I’ve really enjoyed the science behind it. While there is definitely some science into baking sweet’s it’s much more predominant in bread making. The yeast feeds off the glucose, but then it needs to be a certain temperature to come out of its dormancy. Then it causes the flour and liquid to rise and produce this mostly air filled dough mixture that is then baked, which again is a mostly air filled cooked dough mixture. WOW is it so cool to me. Ok now that I’ve geeked you out let’s leave the baking process and focus in more to this Savory Tart with Sweet Potatoes and Goat Cheese in Honey Wheat Crust. While dough rising isn’t necessary in this recipe, there is still some down time so dough can rest before cooking.
There are so many sweet tarts out there I really wanted to make something that was loaded up with vegetables while using a whole wheat crust. Bob’s Red Mill makes the most amazing stone ground whole wheat flour. The flavor alone is superior to anything out there and its high protein content makes it perfect for anything baked, especially a hearty savory tart like this one.
Believe it or not any tart or pie crust shell is so easy to make that once you learn how to do it you’ll feel silly for going to the store and buying the premade version. It’s seriously only flour, butter, a bit of sweetness, salt and tad bit of water. Seriously that is it, so no more crazy talk like you can’t do it. Put all of those ingredients into a food processor and spin it together until it becomes like a meal and then you form it into a ball with your hands and let it rest in the refrigerator for 30 minutes so that the butter can cool back down. If you use room temperature dough it becomes harder to work with as it can fall easier due to the butter melting. Let’s be honest too, 30 minutes is nothing to wait for when making this Savory Tart with veggies.
Once the dough has cooled down a bit you want to form it to a tart shell pan. If you don’t have a tart shell pan then you can use a pie pan, no worries. Next you want to dock the dough with a fork so it can breathe a bit when baking, and so no dough bubbles form. You then place a sheet of fitted parchment paper down onto the dough and add either raw beans or rice to the top to give it some weight and you bake it. Since the vegetables in this savory tart are already cooked there is no tart crust pre-baking, this is it.
When the tart is done baking cool it too room temperature and spread on a layer of seasoned ricotta cheese. You can even add a few goat cheese crumbles at this point so feel free to get a little flavor creative. To finish off this savory tart you want to add on a layer of roasted leeks followed up by spreading out some cooked and sliced beets and sweet potatoes. Yes, I did add a few goodies to the top like fresh herbs, goat cheese crumbled and some reduced balsamic vinegar to give it a little extra umph! I always try to make my recipes as versatile as possible so you can add on a lot of whatever you want tailoring it to your taste buds. So in the end, get creative with what you want to finish off your savory tart with. Enjoy!
- 2 cups of Bob’s Red Mill Whole Wheat Flour
- 1 tablespoon of honey
- 1 teaspoon of Kosher salt
- 12 ounces of ice cold unsalted butter
- zest of 1 lemon
- 3 ounces of ice cold water
- ½ cup of ricotta cheese
- 2 thinly sliced leeks
- 2 tablespoons of olive oil
- 1 each oven bake cooked, peeled and thinly sliced red beet, purple, white and regular sweet potato
- 12 to 14 asparagus stalks
- ½ cup of goat cheese crumbles
- 1 teaspoon of chopped fresh thyme
- 2 teaspoons of chopped fresh chervil
- 1 tablespoon of reduced balsamic vinegar
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 350°.
- Add the flour, honey, alt, butter and lemon zest to a food processor and process on high until it becomes a meal. The butter should be size of rice. If the dough seems dry add a little water.
- Remove the dough and form it into a ball using your hands. Chill in the refrigerator for 30 minutes.
- Next, form the dough to a 10” tart pan. Dock the dough using a fork. Place a circle fitted piece of parchment paper over the bottom of the tart shell and add on 1 to 2 cups of dried beans or rice.
- Bake in the oven for 20 to 25 minutes or until lightly browned and firm. Cool completely to room temperature.
- Spread the leeks and asparagus over a sheet tray lined with parchment paper and coat them in olive oil, salt and pepper and roast in the oven for 15 to 20 minutes or until lightly browned and cooked. Cool to room temperature.
- To plate: spread the ricotta cheese onto the bottom of the cooked and cooled tart shell and season with salt and pepper. Next spread on the leeks followed up with fanning on the individual sliced potatoes and beets. Surround the outside of the shell where the potatoes and beets are not with the asparagus. Top off with herbs, salt and pepper, goat cheese crumbles and reduced balsamic vinegar.
- Eat cool or at room temperature.