I was very happy to have been a part of a local CSA (Community Supported Agriculture) this summer and into the fall. Our family had fruits and vegetables that came straight from the farm and were the freshest and best we had ever eaten.
Many times, we received vegetables we had tried before. Because of this, I began to be on the lookout for new recipes. I came across the cookbook, “The Painted Garden Cookbook” which not only, has wonderful recipes, but stunning art! I have really enjoyed this book and I think you would too!
Here is one of the many recipes we have tried.
Root Vegetable Tarte Tatin
Adapted from: the Painted Garden Cookbook
Rich Shortbread Pastry
1 1/2 cups all-purpose flour
Pinch fine sea salt
1/4 cup very cold unsalted butter
1/4 cup very cold vegetable shortening
1 Tablespoon chopped marjoram (fresh preferred)
1 large egg yolk
3 Tablespoons very cold water
6 to 8 shallots
1 1/2 pound root vegetables (carrots, parsnips, celery root, small potatoes or sweet potatoes)
2 Tablespoons olive oil
1 inch piece fresh ginger, peeled and very finely sliced
1 1/4 cups vegetable stock
1 Tablespoon chopped marjoram (Fresh preferred)
3 Tablespoons melted unsalted butter
1 Tablespoon powdered sugar
Fine sea salt and pepper to taste.
Preheat oven to 400 degrees
For the shortbread pastry: Sift the flour and salt into a bowl. Chop the butter and shortening into small pieces, then rub into the flour with your fingers until it resembles coarse breadcrumbs. Add the marjoram. In a small bowl, beat the egg yolk with the water, then gradually add it to the flour, mixing with a fork to combine. You may not need all the liquid, just enough to bind the flour until it forms a stiff dough.
Transfer the dough to a floured board and roll out a circle of pastry slightly bigger in diameter than a large ovenproof pan or casserole that is about 10 inches in diameter. Transfer dough to a floured baking sheet and cover with plastic and leave in refrigerator until the vegetables are ready.
For the filling: Halve the shallots lengthwise and peel off the outer layers of the skin. Peel the root vegetables and cut into chunks roughly the same size as the shallot halves (cuts on the diagonal look nice).
Heat the olive oil in a heavy pan over medium heat, then add the ginger and the vegetables and saute for 2 to 3 minutes, stirring occasionally to brown all sides. Add the stock and the chopped marjoram and simmer for 10 to 15 minutes or until the stock has evaporated and the vegetables are beginning to soften. Add the melted butter and stir gently.
Pour the vegetables into a casserole dish and cover with the pastry. Tuck the edges of the pastry down over the vegetables.
Bake about 25 minutes, until top is beautifully golden.