Artichoke Cheese Tart

A breakfast favorite for our houseguests -- and can be made ahead of time to be reheated or served cold.

Tart
1 1/2 c whole wheat floor, plus extra for dusting
pinch of salt
2 garlic cloves, crushed
6 T butter
6-8 T water

Filling
2 T olive oil
1 red onion, halved and sliced
10 canned artichoke hearts (I use frozen and thawed artichokes)
scant 1 c Cheddar cheese, grated
1/2 c gorgonzola cheese, crumbled
2 eggs, beaten
1 T chopped fresh rosemary (I use pinch of dried ground rosemary)
2/3 c milk
salt and pepper

To make the dough, add flour, salt and garlic into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Stir in the water and bring the mixture together to form a dough.
Roll out the dough on a lightly floured counter to fit a 9 inch pan (or if you have a 8 inch quiche pan). Prick the dough with a fork.

Heat the oil in a skillet. Add the onion and cook over medium heat, stirring occasionally for 3 minutes. Add the artichoke hearts and cook, stirring frequently for a further 2 minutes.
Combine the grated Cheddar and crumbled gorgonzola, beaten eggs, rosemary, and milk in a large bowl. Remove the artichoke and onion mixture from the pan with a draining spoon and transfer to the cheese mixture, stirring gently. Season to taste with salt and pepper.
Spoon the artichoke and cheese mixture into the pie shell and cook in a preheated oven, 400 degrees for 25 minutes or until cooked and set.
Serves 8.

Carrot Ginger Soup

Friends...nothing like a snowy Friday afternoon to remind me to return to the blog and share a few winter favorites! After enjoying carrot ginger soup by the campsite this fall, I was challenged to find a recipe and make this soup myself.
Enjoy!

2 lbs carrots
2 tsp seasoned rice vinegar, divided
3 tsp sesame seeds, toasted and divided
2 lg garlic cloves
2 tsps finely grated ginger
1 tsp sesame oil

Peel carrots. Ribbon 1 carrot with a veggie peeler, and transfer to a bowl. Toss ribbons w/ 1 tsp rice wine vinegar and 1 tsp seeds, for garnish. Set aside
Cut remaining carrots crosswise into 1 inch pieces, and add to a medium saucepan w/ 2 in of water to cover. Bring water to a boil, and simmer carrots 15 minutes. Add garlic cloves, and simmer 5 min more or until carrots are very tender.
Using a slotted spoon, transfer carrots and garlic to a food processor. Puree carrots and garlic, 3 c cooking water, and ginger until smooth. Transfer to a saucepan, and stir remaining 1 tsp vinegar and sesame oil. Bring soup to a simmer.
Ladle into 4 bowls, and garnish with ribbons and remaining 2 tsp sesame seeds.

Prep 20 min, cooking time 25 min.