(^76) | SOUTHERN LIVING
Winter Greens Tart
ACTIVE 30 MIN. - TOTAL 2 HOURS, 30 MIN.
SERVES 8
A sliver is a lovely side, while a wedge is a
hearty meal, bound with gooey goodness.
TART DOUGH
1 1⁄4 cups all-purpose flour, plus more
to flour surface
1⁄2 tsp. granulated sugar
1⁄2 tsp. kosher salt
6 Tbsp. (3 oz.) cold unsalted butter,
cubed
4 to 5 Tbsp. ice water
FILLING
2 Tbsp. extra-virgin olive oil
1⁄2 cup diced shallots
(from 2 small or 1 large)
3 garlic cloves, minced
1⁄2 lb. turnip greens,
stemmed and chopped
1⁄2 lb. mustard greens,
stemmed and chopped
1⁄2 tsp. granulated sugar
3 large eggs
3⁄4 cup half-and-half
2 oz. Gruyère cheese, finely
shredded
1 tsp. kosher salt
1⁄2 tsp. black pepper
1⁄8 tsp. freshly grated nutmeg
- Prepare the Dough: Pulse flour, sugar,
and salt in a food processor 3 or 4 times.
Add the butter; pulse until it resembles
coarse meal. With the processor running,
add the water, 1 tablespoon at a time;
process until a ball forms and pulls away
from the bowl sides. Turn dough out
onto a work surface, gather into a ball,
and flatten into a disk. Wrap in plastic,
and refrigerate until firm, about 1 hour. - Preheat the oven to 350°F. Unwrap
and place dough on a floured surface.
Roll into an 11-inch circle (1⁄4 inch thick).
Fit dough into a 9-inch tart pan with
removable bottom; trim edges, discard-
ing excess. Prick bottom of crust with a
fork to let steam escape while baking.
Freeze the dough in pan 15 minutes. - Remove pan from freezer; line dough
with parchment, and fill with pie weights.
Bake at 350°F until edges begin to
brown, about 20 minutes. Remove the
weights and parchment; bake 13
minutes. Cool on a wire rack 15 minutes. - Prepare the Filling: Heat oil in a large
skillet over medium-high. Add shallot,
and cook, stirring often, until translu-
cent, about 3 minutes. Add garlic, and
cook, stirring often, 1 minute. Stir in the
greens; cover and cook until tender,
about 5 minutes. Uncover, sprinkle with
sugar, and cook, stirring occasionally,
until all liquid has evaporated, about 2
minutes. Transfer to a colander, pressing
lightly to remove any excess moisture.- Whisk together the eggs and next 5
ingredients in a large bowl. Stir in greens.
Pour filling into dough in pan; bake at
350°F until just set, about 30 minutes.
Cool on a wire rack 15 minutes.
Spinach, Beet, and
Orange Salad with
Walnut Vinaigrette
ACTIVE 15 MIN. - TOTAL 1 HOUR, 40 MIN.
SERVES 10
Test the beets with a paring knife before
removing from foil. If difficult to pierce,
give them a little more time in the oven.2 large red beets (about 1 lb.)
2 Tbsp. walnut oil
2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
3⁄4 tsp. kosher salt
1⁄2 tsp. black pepper
4 cups fresh baby spinach
(about 5 oz.)
2 cups chopped frisée
(about 4 oz.)
1 navel orange, peeled and
sectioned
1⁄4 cup chopped toasted walnuts
4 oz. goat cheese, broken into large
pieces (about 1⁄2 cup)
2 Tbsp. chopped fresh flat-leaf
parsley- Preheat the oven to 425°F. Wrap beets
in aluminum foil; place on a foil-lined
rimmed baking sheet. Bake until tender,
45 minutes to 1 hour. Remove foil, and
let the beets stand until cool enough to
handle, about 10 minutes. Peel the beets,
and chop into 1-inch pieces. Let cool
completely, about 30 minutes. - Whisk together the walnut oil, olive oil,
vinegar, Dijon, 1⁄2 teaspoon of the salt,
and 1⁄4 teaspoon of the pepper in a small
bowl until smooth. Toss together the
chopped beets, 2 1⁄2 tablespoons of the
vinaigrette, and remaining 1⁄4 teaspoon
each salt and pepper in a medium bowl. - Gently toss spinach and frisée with
remaining vinaigrette. Place the greens
on a platter; top with the beet mixture,
oranges, walnuts, cheese, and parsley.