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You are here: Home / Topics / Recipes / A Recipe: Whole Wheat, Green (Spring) Garlic and Prosciutto Tart

Recipes

A Recipe: Whole Wheat, Green (Spring) Garlic and Prosciutto Tart

tart

I had been dreaming about a tart for awhile.  Especially after grabbing a vibrant bunch of green garlic from Coyote Run Farm at my local farmers market.

Green (spring) garlic

Green garlic is another one of my favorite spring veggies.  Immature garlic that resembles overgrown green onions or scallions.

The flavor is of garlic, however, much milder.  It tastes wonderful in savory Spring dishes or can be used to flavor fermented vegetables or even chopped finely to compliment freshly churned butter.

The possibilities are endless which is why I am excited for this Fall to plant an entire bed to grow as bulbs and to thin as green garlic.

Whole Wheat, Green (Spring) Garlic and Prosciutto Tart

tart_single

This is a rich and creamy tart made with backyard farm fresh eggs, nourishing whole fresh cream and a blend of gruyere and cheddar cheese.

The delicate flavor of garlic is enhanced with the salty prosciutto cured ham.  A blend of flavors that even my children enjoyed.

My 3 year old gobbled it up and my 4 year old asked me to make it again.  A blessing to any mama’s heart.

The crust of the tart, pâte brisée, is very easy to make especially if you own a food processor.  I use a fail proof method by Closet Cooking, which always leads to a buttery and flaky crust suitable for any savory tart or sweet pie.

For a whole wheat crust, I do substitute the all purpose flour for freshly ground soft white wheat berries (whole wheat pastry flour).

tart_with_crust

Ingredients:

  • 1 recipe pâte brisée
  • 3 stalks green garlic, sliced
  • 4 tbls butter
  • 6 slices prosciutto,  sliced thinly (reserve one slice to garnish tart)
  • 3/4 cup gruyere cheese
  • 3/4 cup cheddar cheese
  • 1 1/2 cups whole fresh cream
  • 4 farm fresh eggs
  • salt and pepper

Method:

1. Make the dough and pre-bake in a tart pan.

2. Heat a cast iron skillet or pan to medium-high.  Add the butter and green garlic.  Turn down the heat to medium-low, cover, and sweat the green garlic for about 10 minutes or until soft.

3. In a bowl, mix the softened green garlic, sliced prosciutto and cheeses.

4. Add to the pre-baked tart shell.

prebaked_tart

5. Whisk together the eggs and cream and add a pinch of salt and pepper.

6. Pour over the mixture in the tart shell and make sure everything is submerged under the custard.

7. Add the final sliced prosciutto on top of the custard to garnish.

8. Bake in a 350 degree oven for 45 minutes to an hour or until the custard has set.

9. Allow to cool before cutting and serving.

This tart pairs well with a fresh spring salad and an icy cold lemonade.

As always… Buen Provecho!


20 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Simple Lives Thursday, 46th Edition
Simple Lives Thursday, 47th Edition »

Comments

  1. Belinda @zomppa says

    June 7, 2011 at 10:12 am

    I am loving this tart – so fresh – perfect for spring!!

    Reply
  2. Mindy @ The Purposed Heart says

    June 7, 2011 at 10:42 am

    Wow Diana! This looks stunning! I must try it very soon – thanks for sharing the recipe. 🙂

    Reply
  3. Winnie says

    June 7, 2011 at 11:26 am

    So lovely! And so wonderful to hear your boys gobbled it up 🙂

    Reply
  4. torviewtoronto says

    June 7, 2011 at 5:44 pm

    tarts looks lovely and colourful

    Reply
  5. IAMSNWFLAKE says

    June 7, 2011 at 7:31 pm

    mmm yummy! Can I go over next time you bake one?

    Reply
  6. Kate@Diethood says

    June 7, 2011 at 11:06 pm

    That sounds like an amazing tart… great combination of flavors.

    Reply
  7. Megan @ MAID in Alaska says

    June 8, 2011 at 1:01 am

    Wow… this looks so beautiful!

    Reply
  8. lug says

    June 9, 2011 at 7:46 am

    Nice recipe, but isn’t this a spring leek on the picture?

    Reply
    • Diana Bauman says

      June 9, 2011 at 8:46 am

      Nope, that’s spring garlic ;D

      Reply
  9. Lori Lynn says

    June 9, 2011 at 8:33 am

    Hi Diana – the whole tart sounds perfect, right down to the crust. Congrats on Top 9! Terrific photos!
    LL

    Reply
    • Diana Bauman says

      June 9, 2011 at 8:46 am

      Thanks Lori Lynn!!

      Reply
  10. Linda says

    June 9, 2011 at 9:39 am

    Mmmm… I’ve been craving to make a tart too! I like your flavor combinations and especially that you used a whole wheat crust; it just looks very healthy and good for you!

    Reply
  11. sensiblecooking says

    June 9, 2011 at 3:35 pm

    That tart looks so yummy, I use green garlic for salads and stews but never tried it in tart. Tempted and drooling at your picture.

    Reply
  12. Erin @ Dinners, Dishes and Desserts says

    June 10, 2011 at 8:33 pm

    This looks so pretty! Perfect for spring and summer!

    Reply
  13. Steph says

    January 17, 2013 at 11:25 am

    I am wondering if anyone has tried freezing this? This is one of our family’s favorite dishes, but can be a little time consuming-we are preparing for baby #3 and I am trying to stock our freezers full of yummy meals so I can take some time off from the kitchen for a bit! I would assume bake 1st, then freeze?!

    Reply

Trackbacks

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  2. Whole Wheat, Rustic Strawberry Tart with Lemon and Mint Cream Cheese - A Little Bit of Spain in Iowa says:
    June 29, 2011 at 8:06 am

    […] processor.  In five minutes you can make a buttery, flaky dough that can be used in any sweet or savory […]

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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