Roasted Chicken and a Veggie Tart
This recipe was to make 6 "small" tartlets but we made 1 big one and 2 tiny ones, due to not having the appropriate pans. (I cut the recipe in half, and it STILL made a lot!) It was very tasty though. Supposed to be served with a dollop of ricotta on top but I forgot to take a photo after that part. ;) We served the veggie tart alongside some roasted chicken.
I'm telling ya.. that Martha really does have some great recipes up on that website. Everything I try from there always turns out yummy. This veggie tart was no exception! I think the cornmeal really added something to this.
I made ours with all fresh vegetables from the farmer's market. YUM! See? (Not quite everything was in this pic though - just some of the veg.)
Vegetable Tartlets
Ingredients
Serves 6 [**at least!! I halved this and it was plenty for 6 side-dish servings]
2 cups all-purpose flour, plus more for dusting
1/2 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup ice water
3 tablespoons extra-virgin olive oil
2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 Italian eggplant, thinly sliced
1 small red onion, quartered
1 cup dry white wine
1/4 teaspoon coarse salt
Freshly ground pepper
2 cups coarsely chopped kale (8 ounces)
2 cups cherry tomatoes (about 1 pint)
1/3 cup fresh basil, coarsely chopped
Pinch of red-pepper flakes
6 tablespoons nonfat ricotta cheese
Directions
Make the crust: Pulse flour, cornmeal, sugar, and salt in a food processor. Add butter; process until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream; process just until dough holds together. Divide dough in half, wrap in plastic, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 9-inch rounds, gathering scraps and rerolling dough. Fit into 4 1/2-inch springform tart pans, and cut dough flush with tops. Place on a baking sheet, and refrigerate 30 minutes.
Make the filling: Heat oil in a large skillet over medium heat. Add bell peppers, and cook until just tender, 4 to 5 minutes. Add zucchini, squash, eggplant, and onion; cook, stirring, 2 minutes. Add wine and salt; season with pepper. Cook, stirring, until liquid has evaporated. Add kale, and cook until wilted, 2 to 3 minutes. Remove from heat. Stir in tomatoes, basil, and red-pepper flakes.
Spoon 1 1/4 cups vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tablespoon ricotta, and serve.
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Our roasted chicken was simple.. season the entire thing lightly with salt and pepper, and dollop little pieces of butter along the top, and underneath the skin too. Poured about 1/2 cup water in the bottom of the pan.. Cooked about 2 1/2 hours (6 lb roaster chicken) at 350F, basting it with the melted butter every 30 mins or so. Make sure your internal temp is 185 and voila! Roasted Chicken!
I was going to serve a potato of some sort on the side with this, but was just too lazy to make any. :)
I'm telling ya.. that Martha really does have some great recipes up on that website. Everything I try from there always turns out yummy. This veggie tart was no exception! I think the cornmeal really added something to this.
I made ours with all fresh vegetables from the farmer's market. YUM! See? (Not quite everything was in this pic though - just some of the veg.)
Vegetable Tartlets
Ingredients
Serves 6 [**at least!! I halved this and it was plenty for 6 side-dish servings]
2 cups all-purpose flour, plus more for dusting
1/2 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup ice water
3 tablespoons extra-virgin olive oil
2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 Italian eggplant, thinly sliced
1 small red onion, quartered
1 cup dry white wine
1/4 teaspoon coarse salt
Freshly ground pepper
2 cups coarsely chopped kale (8 ounces)
2 cups cherry tomatoes (about 1 pint)
1/3 cup fresh basil, coarsely chopped
Pinch of red-pepper flakes
6 tablespoons nonfat ricotta cheese
Directions
Make the crust: Pulse flour, cornmeal, sugar, and salt in a food processor. Add butter; process until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream; process just until dough holds together. Divide dough in half, wrap in plastic, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 9-inch rounds, gathering scraps and rerolling dough. Fit into 4 1/2-inch springform tart pans, and cut dough flush with tops. Place on a baking sheet, and refrigerate 30 minutes.
Make the filling: Heat oil in a large skillet over medium heat. Add bell peppers, and cook until just tender, 4 to 5 minutes. Add zucchini, squash, eggplant, and onion; cook, stirring, 2 minutes. Add wine and salt; season with pepper. Cook, stirring, until liquid has evaporated. Add kale, and cook until wilted, 2 to 3 minutes. Remove from heat. Stir in tomatoes, basil, and red-pepper flakes.
Spoon 1 1/4 cups vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tablespoon ricotta, and serve.
--------------------
Our roasted chicken was simple.. season the entire thing lightly with salt and pepper, and dollop little pieces of butter along the top, and underneath the skin too. Poured about 1/2 cup water in the bottom of the pan.. Cooked about 2 1/2 hours (6 lb roaster chicken) at 350F, basting it with the melted butter every 30 mins or so. Make sure your internal temp is 185 and voila! Roasted Chicken!
I was going to serve a potato of some sort on the side with this, but was just too lazy to make any. :)