Roasted Rainbow Carrots with Shallots and Thyme

This is by far one of the easiest and most delicious dishes I have made  in a long time.  Roasting concentrates the flavor of many vegetables, and it is a quick and easy way to cook them.

I wish I had taken a photo of the carrots before preparing them, they were so beautiful, the colors so intense and appetizing.  I found them at the Point Reyes Farmers' market, which is held on Saturdays during the spring and summer months, such a special spot.  I also saw this beautiful chard but didn't buy it. 

 

This recipe will work with any carrots.   I have used butternut squash before, in which case you can use sage instead. The amounts are just and indication, if you like more thyme feel free to add more.

Roasted Rainbow Carrots with Shallots and Thyme

Two bunches of rainbow carrots

4 medium shallots

2 tablespoons extra virgin olive oil

1 tablespoon of fresh thyme

salt to taste

 

Pre-heat the oven to 400F.  Peel the shallots, leaving the root side intact, and cut them in thin sections.  Peel and cut the carrot in half lengthwise.   Toss the vegetables with the oil, thyme, and salt.  Cook on a baking pan lined with parchment paper until soft, 15-20 minutes, stirring few times.

Blueberry Tart-Without the Crumb

Remember the blueberry tart from few days ago?  Well since I had dough for another tart shell I used it to make a version of this wonderful apricot tart from Elra's baking, one of my favorite food bloggers.  I figured that most summer fruit will work in this tart, but since I had an over abundance of blueberries you get another blueberry tart.  Cherries would work as well, so would plums.

The crust can be any sweet tart dough of your choice, Elra's recipe, or the recipe I used, which is adapted from Sherry Yard.  The filling is a modified version of Elra's, I used lemon zest to flavor it and I used GF flour in mine.

Delicious!

Blueberry Crumb Pie

For the Crust:
2 cups a/p flour, or GF mix of your choice
1 cup yellow cornmeal
1/3 cup sugar
1 tsp salt
8 oz cold butter, cut in 1" pieces and chilled
Zest of two lemons
4 egg yolks
1/4 cup heavy cream

Pie Crust:

Mix the yolks and the cream together, set aside.  Mix the first four ingredients, either in a food processor bowl or a mixer bowl.  Add the chilled butter pieces and the lemon zest, pulse or mix with a paddle attachment until the mixture contains only small pieces of butter.  Add the yolks and cream mixture and pulse or mix just until incorporated.  Roll half of the dough into a disk and wrap in plastic wrap, refrigerate for an hour.  This recipe makes two pie crusts.

Filling:

4 TBS (50 g) unsalted butter, softened

1/4 cup (30 g) sugar

Zest of one lemon

1 large egg, at room temperature

1/4 cup (50 g) all-purposed flour or G/F flour

1/8 tsp baking powder

1 cup blueberries or fruit of your choice

Cream butter and sugar together, add the zest, mix.  Add the egg and mix until smooth.  Add the flour and baking powder and mix well.  Spread onto the chilled crust shell, distribute the blueberries on top and bake at 375F  for 25 minutes, or until golden.

NOTE:  For tarter fruit like plums I would increase the amount of sugar to maybe a 1/3 cup since the filling is not sweet at all, which is how I like it.