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.

Walnut Crusted Pear-Ginger Tart

If you're like me, you just got a legion of pears in your produce box.

It was quite a thrilling experience though, I must say. This go-around, they were red pears! Huzzah! Growing up in Alaska, I've never seen red pears before (I don't want your pity.) They were the most beautiful pears I'd ever laid my eyes upon and I knew they had to go towards something special. 

Everyone is poaching pears it seems, but I don't know think that's my thing. It seems a bit too stuffy of a dish. So very bovaristic. Besides, I don't like the name. I find them intimidating. And I wouldn't go as far to say that poached pears creep me out, buuut...yes. That is what I am saying. They're weird and make me want to run away. All naked and strange. There is no logic for this, I am fully aware. 

Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.
If you want to find happiness, find gratitude.
— Steve Maraboli

Anyways, moving on. This tart. It's an inspiring departure from the apple and pumpkin pies of the season. Such narcissists, don't you think? Share the spotlight a little won't you?Fresh ginger and juicy pear lay abed this sweet walnut and date crust. A novel dessert for this Thanksgiving. Just push aside the other desserts for later.

Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.
Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.
Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.

This ginger, I had just bought from the store and whoa doggy...it was spicy as hell!! I had to scrape off the ginger bits because I didn't mince them as well as I intended. Doh! Use your brain and use a grater...unlike me. 

Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.
Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.
Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.

Walnut Crusted Pear-Ginger Tart

An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust. NOTES: Be sure to use grated fresh ginger, or a fresh ginger paste, or mince it into eternity. You don't want a spicy little bite of ginger! Make sure to lay the tart pan on foil, it will boil over.

Yield: 10 slices (1 8" tart)

Ingredients

  • -- Crust--
  • 1 cup whole walnuts
  • 5 medjool dates, pitted
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. whole flax seed
  • ¼ tsp. pumpkin pie spice
  • splash of maple syrup
  • pinch of kosher salt
  • -- Pears --
  • 3 large ripe (but not super ripe) pears, sliced into about 1/8 inch slices
  • 2 Tbsp. fresh lemon juice (half a lemon)
  • 2 Tbsp. vegan white sugar
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. brown sugar

Cooking Directions

  1. In a food processor, process all the crust ingredients for a few minutes until it about forms a ball.
  2. Press into a tart pan. Preheat oven to 350 F.
  3. Place the sliced pears and remaining ingredients, excluding the brown sugar in a medium bowl and toss well to coat.
  4. Arrange in the tart pan over the uncooked crust. Top with the brown sugar.
  5. Place the tart on a foil-lined baking sheet (don’t skip this!!) in the oven for about 40 minutes until the tops of the pears are slightly browned.
  6. Remove and allow to cool completely before removing from the tart pan.
  7. Serve warm, or chilled.
Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.
Produce On Parade - Walnut Crusted Pear-Ginger Tart - An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust.

Dutch Word of The Day

Snow --> Sneeuw (snee-eww)

Good Deed of The Day

So...the insane amount of snow that blanketed Buffalo, fell just short of the disputed one-day snowfall record set in Valdez, Alaska in 1963. I have no words for this, and it's not really related to the Good Deed of The Day, but...WHATISHAPPENING?! I still have no snow...in ALASKA! Now you know. Go tell your friends of your brilliant trivia. See the full story in our local Alaskan paper

Salted Caramel Chocolate Tart - Birthday Fun

So...it's been a little while. Sorry 'bout that. I was on the East Coast for two weeks! My sister-in-law ran the Boston Marathon and Todd and I went down to surprise her! If you don't follow me on Facebook, Twitter, and/or Instagram you may have been wondering what I could be possibly doing that would warrant abandoning you for two weeks. While I may not have managed to whip out a full-blown blog post, I did do a lot of posting to social media. If you don't follow Produce On Parade on social media already, you definitely should! I think of myself as highly entertaining...maybe.

Anyways, we left on my birthday! Also, the 25th was Todd and my veganniversary and Produce On Parade's one year blogiversary! That's a lot to celebrate and I can't think of a more amazing way, gastronomically speaking, than with this Salted Caramel Chocolate Tart! I've missed you all so much and I'm so excited to be back.

Produce On Parade - Salted Caramel Chocolate TartHere's my gift to you, a creamy coconut caramel poured into a rich, chocolate crust all topped with a luxurious dark chocolate ganache and sprinkled with flake salt. A decadent dessert sure to impress anyone, vegan or not! 

Produce On Parade - Salted Caramel Chocolate TartSalted Caramel Chocolate Tart

Makes 1 9" Tart

  • Crust:
  • 2 Tbsp. ground flax seed
  • 2 Tbsp. water
  • 10 Tbsp. vegan butter, chopped
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 heaping cup unsweetened cocoa powder
  • 1/4 tsp. kosher salt
  • Caramel:
  • 1 1/2 cups vegan sugar
  • 3 Tbsp. light corn syrup
  • 5 Tbsp. water
  • 1/4 tsp. kosher salt
  • 1/4 tsp. coconut extract
  • 1/4 tsp. rum extract
  • 6 Tbsp. vegan butter, chopped
  • 1/2 cup canned full-fat coconut milk (give the can a good shake first)
  • Ganache:
  • 3/4 cup canned full-fat coconut milk
  • 8 oz. semi-sweet vegan baking chocolate, chopped
  • flake salt (to garnish)

Crust:

In a food processor, using the dough hook attachment, combine all the dough ingredients. Process, pulsing and scraping down the sides occasionally until well combined and collects on one side of the bowl. 

Produce On Parade - Salted Caramel Chocolate TartProduce On Parade - Salted Caramel Chocolate Tart

Press evenly into a 9" tart pan, ensuring to bring the dough all the way to the top edge of the pan. Poke with a fork several times and place in the refrigerator to cool for one hour. 

Produce On Parade - Salted Caramel Chocolate Tart

Meanwhile, place all the caramel ingredients except for the butter and coconut milk in a small bowl. No need to combine. Set aside until ready to use. 

Produce On Parade - Salted Caramel Chocolate Tart

When the tart has 10 minutes left for chilling, preheat the oven to 350 F. Remove from fridge and place pie weights or a sheet of aluminum covered with a thick layer of dried beans on top of the crust to keep it from ballooning while baking. Bake at 350 F for 20 minutes, then remove the weights and bake for an additional 8-10 minutes. Remove from oven, and chill until ready to use. 

Caramel: 

Now, in a heavy bottomed soup pot add the bowl of caramel ingredients and bring to heat over medium. Continuously stir until combined, then allow to cook until it's reached 350 F and do not stir. It should boil, without stirring, until it's reached a dark amber color.

Produce On Parade - Salted Caramel Chocolate Tart

Remove from heat, and stir in the coconut milk and butter until smooth.

Produce On Parade - Salted Caramel Chocolate Tart

Pour into the chilled tart crust and place in the fridge.

Produce On Parade - Salted Caramel Chocolate Tart Produce On Parade - Salted Caramel Chocolate Tart

Ganache: 

In a pyrex measuring cup or microwave safe bowl, heat the coconut milk for 1-2 minutes until very hot. Add the chopped chocolate and whisk until smooth.

Produce On Parade - Salted Caramel Chocolate TartPour the ganache over the caramel (careful it doesn't overflow!) and place on a level surface in the fridge to chill, at least 1-3 hours depending on if it was pre-chilled or not.

Produce On Parade - Salted Caramel Chocolate Tart

Remove once chilled and finish with a sprinkling of flake salt. Slice and serve chilled. Store in the fridge as the tart will become oozy if let out of the fridge for too long, but will stay very firm if chilled.

Produce On Parade - Salted Caramel Chocolate TartProduce On Parade - Salted Caramel Chocolate Tart

Freeze any leftovers for extended consumption and just place in the fridge to thaw before consuming. 

Produce On Parade - Salted Caramel Chocolate Tart One human birthday, one blog birthday and two veganniversaries?! Let the celebrating begin! 

Produce On Parade - Salted Caramel Chocolate Tart Produce On Parade - Salted Caramel Chocolate TartOh...and Easter happened too!

Produce On Parade - Salted Caramel Chocolate Tart Produce On Parade - Salted Caramel Chocolate TartWe found a beer in our basket! Produce On Parade - Salted Caramel Chocolate TartSo here's to being back!

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German Word of The Day: Birthday --> Geburtstag (pronounced: geh-boort-stag)

Good Deed of The Day: Sign this petition to stop gas chamber deaths for dogs and cats in the United States.

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