Basil Feta Tart with Tomato Bean Salad and Tzatziki

Half of a Basil Feta Tart, Tomato Bean Salad, with Cucumber Yogurt Salad, all crowding the plate in their tastiness.

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

Directions:

  1. Crumb the butter into the flour and salt.
  2. Add the yogurt and then enough water to make a smooth dough.
  3. 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
  • pepper

Directions:

  1. Mix all ingredients together (beating eggs well).
  2. Roll tart dough into two thin rounds.
  3. Put filling in the middle of the dough and pinch the dough up around the edges to make little containers for the filling.

    Basil-feta tarts before baking. The front one has the dough edges pinched up, the back one has yet to be pinched.

  4. Bake at 450 F for 15 minutes.
  5. Reduce heat to 350 F and bake until done (~20 minutes).
  6. Let cool. Serve.

The basil tarts after baking, the pastry edges fell down fo the most part- I didn't pinch them hard and well enough- hastiness on my part. Still tasty regardless.

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.

Pear-Ginger Pudding/Cake

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This entry was posted in Desserts, Recipes, Vegetarian Meals and tagged , , , , , , , , , , . Bookmark the permalink.

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