By Nat Levin, Local Foods Mohawk Valley
In the Northeast, March is the month with the most daylight gain. All that sunlight harkens to spring, although as we know well here in CNY, winter can hang on for weeks past the equinox. When I discovered a few years ago that Kingfisher Farm in Sauquoit grows pea shoots as early as January, they became a staple food for this transitional period when the body craves vital, verdant greens and the landscape has not caught up.
Here, pea shoots are blanched and mixed with sautéed shallots, ricotta, herbs, and feta to create a green-flecked tart that will help tide you over through these last weeks of beige winter foods.
Use your favorite single pie crust recipe (or make two and freeze one for later) for a nice brunch entree, or use a store-bought crust to make this an easy weeknight dinner. Serve with a lemony green salad on the side.
Ingredients
• 1 pie crust
• 7 ounces pea shoots
• 1 large shallot, diced
• 2 tablespoons butter
• 4 ounces feta, crumbled
• 1 bunch dill, minced
• 1 15-oz container of ricotta
• 1/4 cup Jones Family Farm Hexen Truffel, finely grated (sub 1/4 cup of Parmesan and 1 teaspoon freshly cracked pepper)
• 2 eggs
Preheat oven to 400. Roll out the pie crust until it fits a nine-inch tart or pie dish and press into the dish. Par-bake the crust, using baking weights if you prefer, for fifteen minutes. Remove from oven and turn the heat down to 350.
While the crust is baking, make the filling. Blanch the pea shoots in a few inches of boiling, salted water for two minutes. Drain and set aside to cool.
In the same pot you used for the pea shoots, melt two tablespoons of butter over medium heat. Add the shallot and sauté with a big pinch of salt for ten minutes, until lightly browned at the edges and very soft.
When the pea shoots have cooled enough to handle without scalding yourself, use a clean tea towel to wring out as much moisture as you can, then finely chop them.
In a large bowl, combine the ricotta, feta, dill, shallot, Hexen Truffel or Parmesan and black pepper, 1⁄2 teaspoon of kosher salt, and pea shoots. Mix well, then taste and add more salt and pepper if desired. Stir in the eggs until they disappear.
Spoon the filling into the pre-baked pie crust, then bake at 350 for 35 minutes. Cool for at least an hour before serving for the filling to set up. Best served warm or at room temperature.
