This month, Fine Cooking came out with an intriguing recipe, well, actually several recipes. I tried one of them that uses cane vinegar, more out of curiosity but did not like the results so I won’t go into that recipe.
However, there was a wonderful recipe that uses TEFF FLOUR. I’ve never used it before…in fact, I had never even heard of it! Teff is the smallest grain and therefore you get the most fibre from this tasty flour. The recipe is: Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust. (just click on the dish’s title to get to the website with the recipe) This is the photo from the magazine’s website. Their photo isn't a good representation of the wonderful colors in this tart. The combination of the orange sweet potatoes, the dark green of the swiss chard (I used red chard), the bright white of the goat cheese and the dark caramelized onions sprinkled on top is a beautiful presentation.I used regular creamy goat cheese since I had it on hand instead of feta and I liked the resulting texture. This recipe takes a bit of time (like 2 hours) but is a delicious vegetarian(not vegan though, since it uses 2 eggs)dish I plan to use for a main course for my vegetarian friends. Yea!! Finally, I have a couple of dishes I can use for vegetarian main courses! (The other one I like is the Zucchini & Basil Filo w/ Pine Nuts I made from the Greens Restaurant’s cookbook dinner in 2009.)
I like the nutty flavor that the teff flour adds to the crust so I’m thinking of using this crust recipe for other savory tarts that I make. Even Bill liked it so it’s a sure winner! The other reason it’s a winner is that it is filled with vegetables that are so-o-o good for you AND it’s 490 calories for a pretty hefty slice since it's an 11" tart and serves 8. This photo is of the one I made...of course I almost forgot to take it so it's only a part of the tart! Give it a try and let me know if you liked it too.
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