To prep for a photo shoot, we had some people over for dinner to discuss ideas and concepts, and one guest was a vegetarian. I have never came into contact with so many vegetarians in my life until we moved to Austin. I don’t have a dislike for pure vegetarian foods, but since most of our friends don’t have dietary restrictions, I’ve never felt the need to cook pure vegetarian dishes on a regular basis. Since moving to Austin, I think almost every dinner or dinner party we’ve had to host people, we have had to have at least a few courses be either vegetarian or vegan. I think this is a fun way to expand my horizons and try new things as a home cook.

For the main dish, I found a Food and Wine staff favourite recipe of Rustic Vegetable Tart stuffed with fresh fava beans and asparagus. To make the dough, a mixture of flour, semolina flour, butter, and vegetable shortening is processed together with some ice water, set aside in the fridge for about an hour.

While the dough is resting, the fresh fava beans are shelled from their pods, and flash blanched in a pot of boiling water, then removed from the pot with a slotted spoon, and set aside until cool. The beans are shelled again of their hard peels.

Blanche the asparagus in the same pot of boiling water used on the fava beans, and cut into 1 inch lengths. To cook the vegetables, some green onions are sauteed in a pan with some garlic for a few minutes.

The asparagus and fava beans are added to the pan and cooked until cooked through. The vegetables are seasoned to taste with salt and pepper, and set aside until the dough is ready.

Once the dough is ready, it is rolled between two sheets of plastic wrap until about 14 inches in diameter. It’s laid out on a baking sheet very carefully.

The cooked vegetables are placed in the center of the tart with about 1.5 inch of dough clear.

Next the sides of the tart are folded carefully in.

The tart is topped with parmesan cheese, and the sides are brushed with olive oil and sprinkled with salt and pepper.

The tart is baked in a 400F oven for about 30 minutes, until the sides of the tart turns golden brown.

Rustic Vegetable Tart Recipe: http://www.foodandwine.com/recipes/rustic-vegetable-tart

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