So, we still have a lot of basil. Someone had bulk ordered basil (3lbs!), and it got sent to my distribution by accident. I bought it, with the thought of…. what, I don’t know. I shared it with some members, but still managed to have a big bag of basil in our fridge. So, this week, you will see a common theme with many meals: it happens to have basil in it.
So, yesterday’s dinner utilized basil in a souffle like tart. I took a recipe for a spinach feta pie, and converted it into a basil tart…..It actually turned out really well, was super tasty, and used a decent amount of basil. So, I bequeath you my recipe.
Feta-Basil Tart: (serves 4)
1 recipe of tart dough:
- 1 1/2 cup of whole wheat flour
- 3 tbsp butter
- pinch of salt
- 3 tbsp yogurt
- enough water to make a smooth dough
- Crumb the butter into the flour and salt.
- Add the yogurt and then enough water to make a smooth dough.
- Chill for 30 minutes to 1 hour, or 10 minutes in the freezer.
Feta Basil Filling:
- 1 cup of crumbled feta (used Narragansett Creamery‘s)
- 3/4-1 cup of chopped basil (packed)
- 1/4-1/2 cup chopped parsley
- 1 small onion, chopped
- 2 eggs
- pinch of salt
- Mix all ingredients together (beating eggs well).
- Roll tart dough into two thin rounds.
- Put filling in the middle of the dough and pinch the dough up around the edges to make little containers for the filling.
- Bake at 450 F for 15 minutes.
- Reduce heat to 350 F and bake until done (~20 minutes).
- Let cool. Serve.
The tomato bean salad consisted of 1 1/2 cup of cooked beans (Jacob Cattle Beans from Wood Prairie Farm), 4 chopped tomatoes, 2 chopped stalks of celery, 1 chopped onion, 2 minced cloves of garlic, lemon juice, olive oil, salt and pepper. The Tzatziki was all of our cucumbers- totalling maybe 1-2 pounds (they were getting old in our fridge, it was time to eat them all!), chopped, with 2 cloves of minced garlic, 1/2 cup of yogurt, some lemon juice, salt and pepper.
Another theme of this week is due to my obsessive ginger buying: each dessert should have ginger in it. So, for dessert last night, we made a pear-ginger cake- the pears were so juicy it was more like pear-ginger pudding. Very tasty.