Ranch Fiddlehead & Salami Tart

Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Summer came early in Alaska this year. So early that we were shocked to see we missed the boat on tapping birch trees for syrup! Drat! Feeling my crunchy-hippie-wilderness-vibe slipping through my fingers, I was determined not to miss foraging the tender, new fiddlehead ferns. 

There are three values: feel good, be good, and do good.
— Yogi Bhajan

A friend and I had the most awesome time just lazily wandering around behind our house, down by a creek and found the ferns in abundance. Unfortunately, we were just at the very tail end of the season and most of the ferns were full-grown or pretty darn close. To think, already, almost one month before I harvested them last year! A happy ending though, we found a few that were still new and not yet unfurled .

I knew I wanted to make something really fun with the little green coils. I went to the kitchen to ponder, but I didn't have to spend much time daydreaming this recipe up! A puff pastry had been hibernating in my freezer for awhile and I thought a fiddlehead tart would be perfect. Just a few days earlier, I had bought a bottle of vegan ranch dressing to try out and knew it would be great as a sort of sauce. Finally, a super clearance package of vegan salami winked at me from the fridge. I had bought two packages earlier in the week to try out and one of them still remained. The rest is history; this super easy, super scrummy, beautifully vegan, foraged tart was born!

Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

If you've never had fiddleheads before, they taste a bit like asparagus; I've also heard folks describe them as artichoke-like. They have to be cleaned and boiled. If eaten raw they can cause 'gastric distress', so definitely boil them no matter what. No worries if you don't have access to them or if they're not in season, just use asparagus for this recipe!

Curious about foraging fiddleheads yourself? Find out all about it in this awesome article, and check out my photos below! These were taken a couple weeks ago.

Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Ranch Fiddlehead & Salami Tart

Kathleen Henry @ Produce On Parade

Published 05/23/2016

Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Ingredients

  • 1 (about ½ lb) sheet frozen puff pastry, thawed
  • 2 cups fresh fiddleheads, cleaned and trimmed (or asparagus, no need to boil)
  • 3-4 tbsp vegan ranch dressing
  • 1 ½ tbsp large-flake nutritional yeast
  • 6 slices of vegan salami, chopped
  • ¼ tsp dried marjoram
  • dash of kosher salt
  • dash of freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Bring a large pot of water to boil over high heat. Add the trimmed fiddleheads and boil for about 10 minutes. Strain and rinse under cold water to remove the chaff (brown leaves); set aside.
  2. Roll out the thawed puff pastry into a 10-by-15-inch rectangle on a parchment-lined baking sheet and prick all over with a fork. Bake until golden, about 12 minutes. Remove from oven and set aside.
  3. Spread the ranch dressing on top of the puff pastry, leaving about 1 inch border on the sides. Sprinkle on the nutritional yeast, salt, pepper, and marjoram.
  4. Evenly distribute the salami and boiled fiddleheads (or raw asparagus) onto the tart. Bake the tart on the middle rack in the oven for about 15 to 20 minutes. Remove from oven and cut into 6 rectangle; serve warm.

Yield: 6

Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Did you read this awesome article all about aquafaba, that was whipped up in the New York Times? .... Get it? Whipped up... I'll be here all week.

Save & Share Recipes, Find Nutritional Info, & More

I always wonder how chefs and food bloggers save and organize their recipes. Then I thought, maybe my readers wonder the same thing! So I decided it would be prudent to share how I manage my recipes.

Fun Fact: Way back in 2010 I discovered an awesome little recipe site and actually ended up becoming a founding member! That site is Yummly.

Yummly - Save & Share Recipes, Find Nutritional Info, & More

I've been using Yummly for six years now and it's grown to be the best search and save recipe site. I love it because:

  • It can help you filter recipes by taste, diet, cuisine, allergy, nutrition, and many more.
  • You can enter in your taste preferences and Yummly will recommend recipes.
  • Click the 'Yum' button below my recipes to save and share them on Yummly.
  • It's a wonderful way to organize your recipes into personalized cookbooks.
  • Filter recipes by what food items you have in your kitchen! YAASSSS.
  • Use the mobile app to search recipes and make shopping lists.
  • Add your own recipes. In case that cookie recipe scribbled on a napkin is getting hard to read.
Yummly - Save & Share Recipes, Find Nutritional Info, & More
Yummly - Save & Share Recipes, Find Nutritional Info, & More

Below each recipe of mine you'll now see a little 'Yum' button. Click it to save and share my recipe and find out the nutritional information for each recipe. I have been feeling kind of bad because many of you have asked for nutritional information for my recipes but I just don't tally that stuff and it takes a great deal of time. Now, Yummly does it for me! Woot, woot!

See more about how Yummly works here and see my publisher page. Do you use Yummly? How do you save your recipes?

I'm in no way affiliated or compensated by Yummly. I just really love them and wanted to share how I like to manage my recipes!

An INSANE New Cooking Adventure?? + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.
The best advice I’ve ever received is ‘No one else knows what they’re doing either’
— Ricky Gervais
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

So, something insane happened two days ago. It's hard for me to even put into words how out-of-this-world the last couple days have been. Here goes; I got an email from a production company that wanted to interview Todd and I for... something... #ImNotAllowedToSay but it's like the pinnacle of anything ever to do with cooking and the public.

It has to do with big-time, super-popular, national, errrybody is watching it type television thing. It's the most crazy, surreal thing that has literally every happened to me. This company discovered me because of my cookbook and they will be submitting my interview (and several others) to the network in less than one week for said opportunity. That's really all I'm allowed to divulge (I asked if I could share the news because I'm totally freaking out right now!!!) I. CAN'T. EVEN. YOU GUYS!

I don't know if I'll get the gig, they have other folks they interviewed as well, but I think I might just implode if they do choose me. But in the best way possible of course. No matter what happens I am super stoked to have even been approached! I'll keep you all posted!

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Mind blowing and world-shattering, but in a good way! I wish I could tell you more!!! I feel like I'm living someone else's life right now. On another note, I'd love to send you all some signed bookplates! They are incredibly beautiful; you can see one here. All you need to do is send me a link or photo to your completely unbiased review of my cookbook on Amazon, Barnes & Noble, Indigo Books, or wherever, etc. along with your mailing address!

I've been in a little bit of shock for a few days so easy recipes are what I need. My brain is in overload, which means I'm keeping it real with this scrumptious spring-time pasta. I think you'll love it! 

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

Kathleen Henry @ Produce On Parade

Published 05/13/2016

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Ingredients

  • 1 lb fettuccine pasta, dry
  • 1 tbsp olive oil
  • ½ large yellow onion, sliced
  • dash of crushed red pepper, to taste
  • 1 medium zucchini, diced
  • 12 oz cherry tomatoes, halved
  • 6 oz baked flavored firm tofu, diced (I like Wildwoods Savory)
  • 1 tbsp dried basil or ¼ cup fresh basil
  • 1 cup fresh beet greens, spinach, or baby kale, chopped
  • 2 cups vegetable broth
  • sprinkling of vegan parmesan, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to boil for the pasta. Cook for about 5 minutes (half of the cooking time), then drain the pasta and return to the pot.
  2. In the meantime, heat the olive oil over medium-low heat in a large frying pan. Add the onion and crushed red pepper; saute for about 5 minutes until the onions are translucent and tender. Stir in the zucchini and tomatoes and increase the heat to medium; saute an additional 10-15 minutes until the pasta is done cooking and the zucchini is tender, but not over cooked. Remove from heat and stir in the tofu, basil, and greens.
  3. Once the pasta is done cooking and has been returned to the pot, stir in the vegetable broth. Cook over medium-high heat for about 8-10 minutes until most of the broth has been absorbed and the noodles are al dente. Add additional broth or water if the noodles are still undercooked.
  4. Stir the vegetable mixture with all its juices into the pasta to combine. Allow to rest for a few minutes before serving hot. Garnish with vegan parmesan.

Yield: 6

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Keep your fingers crossed for me the next couple weeks!