Tuesday, November 29, 2011

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

No comments:

Post a Comment