Thursday, September 10, 2009

CSA cooking: tomato tart & cumin carrots

basket inventory: field carrots, rainbow chard, basil, pummelo, cantaloupe, heirloom cherry tomatoes, radishes, dandelion greens, parsley, limes, orange, passion fruit, quince, lettuce, zucchini, cucumbers.

made an amazing tomato tart. practicing the recipe over the past month, but now i have got it down.

ready-made pie shell
2-3 eggs
cream cheese (whatever you have, at least over a 1/2 box)
goat cheese (just make the 2 cheeses = 1 cup)
various spices you like with ingredients
1-2 toms, more if you want to cover the entire tart

bake the pie shell for 10-15 or until crust is set (it gets,light brown). blend cheeses, eggs and s&p, spices and after pie crust is ready pour into cooled crust. bake at 400 for 10 min add toms 1/2 way. bake another 15-20 min. add basil leaves as garnish.


1 bunch carrots (if you use large ones, cut them down)
1-2 pats butter or 1-2 tbs olive oil for vegans
1 tsp cumin
juice of 1 lime

heat oven to 350 (or 400 if you are making the tart at the same time!). in a cast iron skillet, saute the carrots with all other ingredients (add lime last) for 10 or so minutes. transfer to oven and bake for 15 minutes or until the carrots are tender.

i served these on top of a few raw swiss chard leaves.