Tricia's Vegetable Tart . . . with Fiddleheads, mais oui

I have never gone wrong with this tart. I have made it many different ways: with swiss chard and mushrooms, with kale and asparagus, with shallots or onions carmellized in balsamic vinegar, with a whole wheat crust -- it's such a versatile, forgiving winner. Even my dad loved it. I packed up two slices for my parents as they were getting ready to go to Wells, ME for the weekend, and my dad "sampled" a corner of a piece and then proceeded to eat the rest of it.

Here's the recipe for the tart I served yesterday.

Vegetable Tart with Fiddleheads

 1 ¾ c. flour

¾ tsp. salt

1/2 c. extra-virgin olive oil

1/3 c. cold water

2 tbs. olive oil

1 med. leek, sliced, white and light green parts only

2 cloves garlic, minced

¾ - 1 lb. spinach, chopped

½ -3/4 c. fiddleheads

salt and pepper to taste

3 large eggs, lightly beaten

1/3 c. cottage cheese

1 c. grated Parmesan cheese

 

Preheat the oven to 425.

Make the crust. Whisk the flour and salt with a fork. Stir in oil and water. Dough will come together in a ball but will be too sticky to roll – press into pie plate. Puncture a few times with fork and bake for about 10-15 minutes.

 Make the vegetables: Heat the oil. Sweat the leeks for about 5 minutes. Add the spinach and fiddleheads, s&p to taste. Sautee until spinach is wilted but still bright.

 

Make the custard and finish: Mix the eggs with the cheeses. Pour in the vegetables. Pour into the pre-baked pie crust.

Bake at 375 for 25-35 minutes. Let cool to room temperature before serving. Serves 6-8.