Ethiopian Teff Tart

For the crust

1C teff grains

1C unbleached all purpose flour

¼ tsp. salt

¼ tsp. sugar

1-1/2 sticks cold, unsalted butter, cut into cubes

3 – 4 Tbsp. cold water

For the filling

2 medium sweet potatoes, poked with a fork, placed on a piece of foil and baked in a

  375F oven until soft

2 medium red onions, peeled and cut into ¼-inch slices

2 Tbsp. balsamic vinegar

4 garlic cloves, peeled and chopped

1 5 oz. bag baby spinach

8 oz. feta cheese, crumbled

pinch red pepper flakes

2 large eggs, beaten

salt and freshly ground pepper

2 red peppers, roasted, peeled, sliced

Place the teff, flour, salt and sugar in a food processor and processor 2 – 3 minutes to grind the grains.  Pulse in the butter and add just enough water to form a dough.   Form the dough into a disk, wrap in plastic wrap and chill 30 minutes.  Roll out into 14 inch circle and unroll into an 11-inch fluted tart pan with a removable bottom.  Press the dough into the sides of the pan and roll the pin over the top of the pan to remove excess dough.  Chill the tart for 30 minutes.  Preheat oven to 375F.  Line the tart with foil and dried beans or pie weights and bake until the edges turn golden – about 10 minutes.  Remove the foil and beans, prick the bottom of the tart and return to the oven until set – about 5 minutes.  Let cool.

Meanwhile, heat 2 tablespoon of the olive oil in a sauté pan, add the onions and sauté until the onions will and caramelize – about 10 minutes.  Add one tablespoon balsamic vinegar and cook until it evaporates.  Remove the onions and set aside.  Heat the remaining olive oil in the pan and add the garlic.  Cook one minutes, and then add all of the spinach leaves, salt and pepper to taste.  Stir until the spinach wilts.  Sprinkle the remaining balsamic over the spinach and let evaporate, stir in the red pepper flakes.  When cool, add the eggs and mix together.

Cut the sweet potatoes, without peeling, into 2 inch rounds and spread into the prebaked crust.  Top with the spinach mixture, red onions (and optional pepper slices) and sprinkle with feta cheese.  Bake until the cheese is nicely browned – about 30 minutes.  Slice and serve.

MAKES:  6 – 8 servings

Pear Salad with grape crostini

3C arugula or baby greens

1C shaved fennel

2 medium ripe pears, peeled, cored and thinly sliced

1/3C roasted almonds

6 thin slices focaccia bread, toasted in a 400F oven until crisp on both

  sides

grape chutney

8 oz. goat cheese, softened

Vinaigrette

3 Tbsp. pear vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

salt and freshly ground pepper

Toss the vinaigrette ingredients together in a jar and set aside.  Place the pears and fennel in a large salad bowl and toss with vinaigrette to coat.  Add the arugula and almonds and toss to coat.

Spread each crostini with goat cheese and top with some of the grape chutney.  Divide the salad among 6 plates and top each with one crostini.

Makes 6 servings

Grape chutney

2 Tbsp. olive oil

1/2C minced shallots (2 shallots)

1 Tbsp. minced garlic (3 cloves)

1 tsp. cumin seed

1/2C red seedless grapes

1/2C black seedless grapes

1C green grapes

1C diced red bell pepper (1 large)

1/4C golden raisins

1/4C cider vinegar

3 Tbsp. poblano chile pepper

1 Tbsp. minced fresh gingerroot

1/4C grape juice

2 Tbsp. light brown sugar

¼ tsp. kosher salt

2 Tbsp. Italian parsley leaves, coarsely chopped

Heat oil in a sauté pan over medium heat, add the shallots, garlic and cumin seed and sauté until fragrant – about two minutes.  Add the grapes, bell pepper, raisins, vinegar, chili and gingerroot.  Reduce heat to medium-low; cover pan and let chutney simmer for 15 minutes.  Remove the lid and stir in the grape juice and brown sugar.  Continue to simmer, stirring often, until most of the liquid is evaporated – about 15 minutes.  Remove chutney from the heat and stir in the salt and parsley; let cool.

MAKES:  1-1/2C