Once again Cat from Cut Out + Keep approached me, this time to get a peek into my small kitchen. At first I felt like refusing, since I’m not very happy with that room lately. I used to love my kitchen, despite it being all brownish and dark and old. What once felt cosy and homely, now feels kind of claustrophobic and dusty. Since we are lacking the funds to just replace the kitchen (and floor, hate the floor!), we decided on painting it. We went to the hardware store, carefree and reckless as we are, and were kind of dumbstruck by a nice lady telling us that it would be nearly impossible to do with our kitchen and without professional tools. Even though we tried to not let it get to us, we couldn’t help it. We were too afraid, too unsure.
So – end of story: the kitchen still is seventies reddish-brown, dusty and dark, but who cares really. I just keep on buying flowers and decorative fruit until we someday fall into a big pot of money or motivation. There are worse things in life I guess. To continue with what I began: you can find pictures of our kitchen and an interview over here. Have a look, maybe you even have one or two ideas about improving this space?! Let us know please!
Today I have another ramsons recipe for you, even though we just had one last week. Because ramson is that good, you can eat it all the time. Which isn’t even that exorbitant, since it’s only really good and fresh for a month at the most. So you gotta eat that wild garlic as often as you can.
Let’s also give a warm welcome to the noble asparagus, king of the delicious spring veggies, much beloved and dearly awaited every year. And since it’s been absolutely time for a tart, I just combined all three of those gorgeous foods, ramsons, asparagus and tartes, and the outcome can be viewed here: Asparagus Ramsons Pesto Tart.
It’s really as good as it sounds, not at all hard to prepare and perfect for any occasion. I used my grandmas ramsons pesto and didn’t include a recipe here. You could either use your own recipe, buy some pesto in a store, or use this recipe and replace the arugula with ramson. It has a very rich flavour and is a perfect starter or entrée. It would go very nicely with a nice salad on the side.
For the crust:
150 gram all purpose flour
150 gram wholemeal spelt flour
150 gram vegan butter
80 milliliter water
1 teaspoon sea salt
For the filling:
400 gram silk tofu
2 tablespoon ramsons pesto
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoon cornflour
1 teaspoon sea salt
pinch of pepper
For the topping:
250 gram green asparagus
1. In a large bowl combine all the ingredients for the dough and knead until smooth. Cover in cling film and set in the fridge for 30 minutes.
2. Preheat the oven to 200°C. Roll out the dough on a floured working space and put it in your greased tart pan. Stab the dough with a fork multiple times, then top it with parchment paper and the blind backing legumes of your choice. Bake for 15 minutes.
3. In the meantime prepare the filling and topping. Add all the ingredients for the filling to a blender and mix, then set aside.
4. Get a small pot with water to a boil. Wash your asparagus and cut away the ends. Cut them so they will fit to your tart pan, whatever the form may be. Blanch the asparagus for 3 minutes.
5. Take out the pre-baked crust, remove the parchment paper and legumes and add the filling. Scatter the asparagus on top, then bake for 25 minutes.
6. Let it cool off for 10 minutes before serving.