Crisp Corn Tarts with Autumn Greens and Hazelnuts

These golden tart shells make a pretty autumn picture heaped with
succulent greens and topped with crunchy hazelnuts.

Hazelnuts,
traditional around the time of the Autumn Equinox at the end of
September, have age-old associations with wisdom and poetic
inspiration.

This early-autumn recipe is a perfect way to turn our attention to
the bounty of the harvest.

INGREDIENTS
For the tart shells:
1 cup unbleached flour
3/4 cup plus 1/4 cup fine cornmeal
1/2 teaspoon sea salt
10 tablespoons (1 stick plus 2 tablespoons) chilled butter or margarine, cut into smal pieces
2 tablespoons vegetable shortening
5 tablespoons ice water

For the filling:
1 to 2 tablespoons olive oil
1 to 2 garlic cloves, chopped
9 cups (more or less) greens, freshly washed, coarsely chopped (use kale, Swiss chard, spinach, turnip greens, or broccoli rabe; greens will reduce in volume as they cook)
Sea salt
1/2 cup chopped hazlenuts

To make the shells, in a large bowl combine the flour, 3/4 cup of the cornmeal, and the 1/2 teaspoon of sea salt (more, if you use unsalted butter). Add the pieces of butter or margarine and the vegetable shortening.

Using two knives or a pastry blender, work the butter and shortening into the flour mixture until it looks like coarse meal. Sprinkle with the ice water and mix until dough holds together. Gather the dough into a ball, wrap, and refrigerate for at least an hour.

About half an hour before serving, preheat the oven to 350F.

Sprinkle your work surface with the remaining 1/4 cup of cornmeal and roll out the dough as thinly as you can. Cut into rounds to fit six individual tart tins and press the dough gently into the tins.

Bake 10 to 20 minutes or until crisp. Allow to cool slightly and remove from tins.

Bake 10 to 20 minutes or until crisp. Allow to cool slightly and remove from tins.

Meanwhile, to make the filling, heat the olive oil in a medium-sized saucepan over medium-high heat. Add the chopped garlic and stir until coated with oil.

Now add the greens and cook, stirring often, until crisp-tender and fragrant.

Salt to taste.

Heap the shells with the cooked greens and sprinkle with the chopped hazlenuts.

Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).

5 comments

Donna Hamilton
Donna Hamilton4 years ago

Thanks for the recipe.

ii q.
g d c.4 years ago

ty

Michele Wilkinson

Sounds great!
Thank you

Gary C.
Gary C.4 years ago

Will be trying this recipe , looks real good , Thankyou....

Jennifer C.
Past Member 4 years ago

Yummy recipe. Thanks for sharing.