Farmers Market Friday: Mixed Greens Tartlets

IMG_9830 It’s hard to tell what season it is by walking into a grocery store. These days, we can find all sorts of summer berries in the dead of winter and winter root vegetables in the summer. If you go to the Farmers Market, it’s much easier to tell what season it is. In the summers, you can easily find a wide variety of colorful foods while in the winter,  it may seem like a sea of green.IMG_9820IMG_9823The past few weeks, I’ve been trying to find the perfect recipe using mixed greens. Of course, I think of salads, but who wants just another salad recipe? Last year, I got an encyclopedia of vegetables from my cousin. Since she knows I love to cook, it was only natural for her to get me one. But because it was french, I rarely ever referred to it…until I was in need for a winter recipe.   IMG_9824IMG_9840In the encylopedia, there is a recipe for Tartlettes Tièdes au Pissenlit. When looking at this recipe, I noticed I didn’t have the ingredients, except for the base. But with a strong base, you can go anywhere. So, this week I present to you a Mixed Greens Tartlet, on a tart with spiced yogurt cream and mixed greens salad. These little mise-en-bouche are a perfect for party appetizers (Oscars are this Sunday) or party favors. IMG_9844


Ingredients:

  • 250 grams Pie Dough
  • 3/4 cup Greek Yogurt
  • 1/2 tablespoon Dijon Mustard
  • 1/4 teaspoon Paprika
  • Salt and Pepper, to taste
  • 4 cups Mixed Greens: Arugula, Baby Kale, Salad
  • 2 tablespoons Red Wine Vinegar
  • 3 tablespoons Olive Oil
  • Salt and Pepper, to taste

Directions:

Preheat the oven to 400F. Prepare a pan with 3 inch circles, such as a whoopie pie pan, by lining with paper molds.

Roll out the pie dough until  about 1/8 in thick. Using a 4 in bowl, or circle cookie cutter, cut out 10 circles. Place in the mold and let sit for 15 minutes.

Using a fork, poke a few holes in the bottom of the pie tartlets. Place the tartlets in the oven and  bake for 15-25 minutes, until they begin to become lightly brown.

Remove from the oven and let cool on a wire rack, 10-15mintues

Meanwhile, mix together the yogurt, mustard, and paprika. Season with salt and pepper.

In a large bowl, place the mixed greens.

In a small bowl, mix together the red wine vinegar and the olive oil. Toss over the mixed greens and season with salt and pepper.

Once the tartlets are cooled, place 1/2-1 tablespoon of the yogurt sauce on each tartlet. Using a spoon, spread the sauce on to an even layer.

Top each yogurt tartlet with mixed greens. Serve immediately.


Bon Appétit,

-Stephanie

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