carrot tops

Carrot Tart in a Glaze of Glory

20 Nov 2009
savory carrot tart

Here we are on day 2 of this Thanksgiving double-take. As I said I plan to present a week worth of Thanksgiving standards, 2 at a time. One recipe is traditional and comfortable, the other is something you may have never tried before.

People have very set ideas concerning the Thanksgiving meal. There are certain dishes that are simple but show up on our tables year after year. I mean, can you imagine Thanksgiving without mashed potatoes? What would you do with the gravy? But if you are anything like me you want to keep everybody at the table happy by meeting their expectations. But does that mean you have to make all of the standards exactly the same year after year?

That's why I'm giving two options as you fulfill your culinary obligations. Todays's requisite Thanksgiving must have is a vegetable. Carrots to be exact. I love carrots, and while they are not a side-dish exclusive to Thanksgiving, they are a perennial favorite. So I say make them special!

People often prepare their veggies in a very “after the fact– sort of way. I can't tell you how many great dinner parties I have been to where it's obvious the host spent a lot of time on one dish or one aspect of the meal. A gorgeous rib roast. A four foot cake. A perfect fillet of wild salmon, seared and flavorful on the outside, rare and succulent on the inside.

Or in the case of Thanksgiving a spectacular dry-brined turkey roasted to golden perfection. But the accompanying vegetable was practically ignored. Thrown onto the plate as an after-thought. Poor little guy. He deserves love too! Come on it's the holidays– open your heart up a little, give 'em the respect they deserve.


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Savory Carrot and Leek Tart

carrot leek tart
By jgreghenry Published November 20, 2009
Prep time: 120
Yield:1 ()

Ingredients:

  • 1 c all-purpose flour
  • 0.25 t kosher salt
  • 4 T very cold butter, cut into 1/2-inch dice
  • 2 T slivered almonds
  • 2 egg yolks
  • 2 T ice cold water
  • 2 leeks, white and pale green parts, chopped, washed and dried
  • 1 T fresh thyme leaves
  • 1 T fresh carrot tops (substitute parsley), chopped
  • 1 lb carrots, sliced into 1/4-inch thick rounds (4 cups)
  • 1 T fresh majoram leaves
  • 2 T olive oil
  • 0 salt and pepper to taste
  • 2 unsalted butter, plus more for tart pan
  • 1.5 c parmesan cheese, grated
  • 2 large eggs
  • 0.25 t white pepper
  • 2 T fine, dried bread crumbs

Directions

DOUGH: In the bowl of a food processor, combine flour salt and almonds. Pulse several times to grind the almonds well. Add the butter water and egg yolks; pulsing several more times until a course meal texture is achieved that hold together when press between your thumb and fingers. Dump the mixture onto a large piece of plastic wrap, form into a rectangle about 1/2 inch thick, wrap well and refrigerate until firm, about 30 minutes. Filling Pre-heat oven to 350 degrees F. In a large skillet heat olive oil over medium-high heat. Add leeks and a generous pinch of salt; cook, stirring often, until softened and just beginning to color. About 6 minutes. In a large sauce pan combine carrots, 3/4 cup water, thyme leaves, chopped carrot tops, and marjoram, 2 tablespoons butter, and salt and pepper to taste. Heat the mixture over high heat until it comes to a boil, then reduce the pan to a simmer. Cook until carrots are cooked through and most of the water has evaporated, about 20 minutes. remove from heat and let cool while you prepare the tart pan. Generously butter the bottom and sides of a 4" x 3.5" tart pan with a removable bottom. Coat the pan with enough bread crumbs to cover the bottom and all 4 sides. On a well-floured work surface, roll out the dough to 1/8-inch thick. Using the bottom of the tart pan as your guide, cut out an appropriate sized rectangle to cover the bottom and sides of the tart pan. You will have extra dough. Carefully replace the tart pan bottom, then line it with the dough. Move the tart pan the the refrigerator while you finish the filling. Remove 66 whole, uniformaly sized carrot slices and set them aside. In a blender or food processor puree the remaining carrots with the pan liquid. Add the reserved leeks to the blender or food processor and pulse 5 or 6 times, do not completely puree them. In a large bowl, add the carrot and leek mixture, 1-cup cheese, 2 eggs, 1/8 teaspoon salt, and the white pepper. Remove the cold, dough-lined tart pan from the refrigerator. Spread the carrot mixture over the entire surface of the tart pan, filling the pan completely. Smooth the top to level and attractively arrange the reserved carrot slices over the top, 22 slices per row in 3 rows. Sprinkle the top with the remaining cheese. Bake until well browned and set. About 35-40 minutes. Transfer the pan to a wire rack to cool. Remove the tart from the pan very carefully and serve at room temperature.

Notes:

serves 6 Can be made up to one day ahead. Source: Adapted from La Cucina Italiana

Tip-Top Carrot-Top Soup

07 Mar 2009

This is my entry in The Souper Soup Challenge Carrot Top SoupThis is my entry in The Souper Soup Challenge.

I had such a great time making the last video. I hope you saw it. The star was a “fictional character” I called Cary Carrot.

Well, in “casting” for the role of Cary I bought a lot of carrots with the greens still attached. It took some work trying to find that one perfect carrot to put into the starring role.

But I was pleased with my choice. He did a great job and he was delicious too!

But what to do with all the also-rans? They all have their fresh curly green tops intact. That’s a lot of carrot greens. I cannot just throw them away. I must cook something with them.

Have you ever tasted a carrot-top? They have a definite carrot taste. But are much more herbal in flavor. They are a bit grassy when eaten raw, but when just barely cooked they retain the best qualities of fresh greens and bring a sweet carroty note along for the ride.

The only way I have ever eaten them was in an Italian soup. I’ll call it a Tuscan Carrot-Top Soup with Rice and Fennel. I first had this soup in Tuscany in the 1980’s (without the fennel) so no matter its actual origins it will always be Tuscan to me!

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