Ingredients for Tart Shell:
1 1/2 Cups AP Flour
¼ tsp. Salt
9 Tbsp. Cold Butter
4 Tbsp. Ice Water
Ingredients for Quiche Filling:
1 Cup Heavy Cream
1 Cup Eggs We use a mix of 2 Peacock, 2 Duck, 2 Chicken Eggs
1 Cup Fontina Cheese, shredded
1 Cup of Sautéed Leeks
Salt and Pepper to taste
In a food processor, combine Flour, Salt and Butter. Using short pulses, mix until the dough has a chunky oatmeal consistency, don't over mix. Add Ice Water and pulse rapidly until dough starts to come together and stop just before it becomes a ball. Remove dough from processor and onto a floured surface. Now use your hands to gather into a ball. Gently flatten the ball into a disk about 1-1/2 inches thick, wrap in plastic wrap and refrigerate for at least 2 hours. Roll out dough to about 1 inch bigger than the size of your Tart Pan, We use 12" Pan. Gently lay Dough over the pan and then press into the pan taking some of the overlapping dough from the edge and pressing a fatter lip around the edge to form the crust. Take your rolling pin and go back and forth over the top of the pan to cut away any excess dough. Put a layer of Parchment paper over your shell and fill shell with dry beans. This will help to set the form when you bake. In a 350 degree oven, in the center of the middle rack, Bake the tart with beans on top for about 12-15 minutes on low convection. Remove from oven, remove parchment and beans and bake for another6-8 minutes to lightly brown the shell. Remove shell and reserve at room temperature.
Sautee and then cool the leeks. It will take 2 or 3 cups of raw sliced leeks to yield 1 cup cooked leeks. Whisk the heavy cream and Eggs together with pinch of salt and pepper. Combine the leeks and cheese together and then put into the tart shell evenly. Pour the cream and egg mixture over the leeks and cheese. Bake quiche at 325 degrees, low convection for 22-28 minutes or until set and golden brown on top. Let cool for 15 -20 minutes then cut like a pie and eat!
Ingredients for Oats
3 cups Rolled Oats
1/4 cup Almonds
1/4 cup Pecans
1/4 cup Cashews
1/4 cup Walnuts
1/4 cup Pepitas
1/4 cup Pistachios
1tspn. Ground Cinnamon
2Tblspn. Flax Seeds
2Tblspn. Sunflower Seeds
Combine Ingredients in a mixing bowl and then pour out onto sheet pan. Bake in oven for 8-10 minutes on 300 degrees low convection. Remove from oven after toasting and cool at room temperature.
Ingredients for Wet Mix:
2 Cups Milk- Cow, Soy, Almond, whatever you like.
1 Cup Plain Greek Yogurt
½ cup Apple Juice
1 Tbsp. Vanilla Paste
1/4 Cup Honey
1/4 Cup Dried Blueberries
1/4 Cup Golden Raisins
1/4 Cup Craisins
2 Cups Diced Green Apple
Combine Wet Mix ingredients in a bowl and mix thoroughly. Add Oat and Nut mix to wet Mix and mix thoroughly. Cover and refrigerate over night and oats will bloom.
Farmers Vegetable Purses
1 Carrot, bias cut in 3" pieces
1 Fennel Bulb, cut in quarter
1 Golden Beet, cut in quarter
1 Celery stick, bias cut in 3" pieces
1 Bulb Onion, cut in 3" pieces
¼ Broccoli Crown
2 - 1/2inch slices of Blood Orange or any other citrus
A sprig of Rosemary or Oregano or Basil or any other herb you like.
1 Tbsp. Butter
1 12x12 piece of Parchment Paper
1 8" piece of Butchers Twine
Lay down the sheet of parchment paper and put your citrus slices, butter and herb sprig. Put your vegetables on top and wrap the paper up and over the vegetables and cinch it up by squeezing together in hand the excess paper on top of veggies, then tie closed the purse with butchers twine. Bake for 30 minutes at 350 low convection. Remove from oven and cut off excess paper under the string and the purse is ready to eat.
Singh Meadows is located in north Tempe, just west of McClintock Dr.
Singh Meadows' Farmers Market will be hosted Saturdays & Sundays from 9am to 3pm
Our menu changes daily, based on what "the farm tells us to make."
Also offer grab and go salads, pastries, breads, spreads, and more.
Just south of Big Surf Waterpark on McClintock Dr. .
For more information, visit our Facebook page at www.facebook.com/singhmeadows
1490 E. Weber Dr.
Tempe, AZ 85281