Whole Wheat and Olive Oil Dough

This is the crust I used for my tomato and caramelized onion tart. Delicious!

Whole Wheat and Olive Oil Dough
from tarte du jour

Ingredients:
1 cup whole wheat flour (I used flour with some whole grains)
1 cup unbleached all-purpose flour
1/2 tsp. salt
1/4 cup olive oil
1/2 cup cold water

Instructions:
1. Combine flour and salt in large bowl. Add olive oil and combine. Add water and combine until just absorbed.
2. Gently kneed dough until it comes together, and form a ball.
3. Dust a surface with flour, place dough ball on it, and cover with a little flour. Roll into 12" circle, dusting dough with flour as needed to avoid sticking.
4. Transfer dough into tart pan, fit in, and trim excess dough. Completely cover dough in foil and chill for 30 mins.
5. Pre-heat oven to 400 F (205 C).
6. Take tart pan out of oven, fill with dried beans, and bake for 20 minutes. Remove beans and foil and bake for 5 more minutes.

Ground cherry tart

So, when my parents came up for visit day, I strategically brought them to the Kirksville farmers market on Saturday. While there, one of the farmers let us try ground cherries, something I'd never heard of before. I really enjoyed them! They're like baby tomatillos, and , like tomatillos, they come in nature's gift wrap, because they're a present. : ) So I decided to make a ground cherry tart. I substituted Grand-brand biscuits for puff pastry (you can always use store-bought or homemade puff pastry in this recipe!). But, if you decide to go with store-bought biscuits, I insist you buy Grand. With many things, generic brands are fine. But with canned biscuits? I have learned it's simply not worth it to save that extra dollar.





Ground cherry and pesto tart

Ingredients:
1 pint ground cherries
1 can Grand-brand flakey buttermilk biscuits
6 T. pesto
1/2 t. fresh ground pepper

Instructions:
1. Set oven to 350 degrees.
2. Peel and soak all the ground cherries. Then drain. Do this 2 times. Then, cut all in half.
3. Take out all 8 biscuits, cut each in half, and layer them in a sort of criss-crossing grid pattern, so no gaps. Then, squish them all together, creating a crust on the edges, and pushing the dough outwards from the middle.
4. Spread pesto onto pastry layer.
5. Put all halved ground cherries on top, and spread evenly. Sprinkle with the pepper.
6. Place in oven and cook for 20 minutes.