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Well my dears, it’s almost time to bid adieu to our beloved bleuets… Let’s do it in fine fashion, shall we? Here’s a looker of a recipe, featured in the March issue of Food & Wine. Michelle, from Roots, will be bringing blueberries to market this week, but they’re fading fast, so stock up while you can! Next, drift on over to Martha, from Highland Sheep Dairy, to get some of her sheep yogurt. The recipe calls for Greek yogurt, but we think Martha’s is so deliciously thick and rich, that it will do just fine to set those berries. However, if you’re feeling super ambitious, and are going for a seriously thick tart, you can make your own Greek yogurt from Martha’s, simply by straining the yogurt through cheesecloth. Make sure not to dismiss the whey by-product, it’s yummy and a great protein enhancer for smoothies, as well as a fine fermentation starter. As for a sweetener, you could either use Martha’s Maple Yogurt, or hop on down to Jenny, from Guinea Hen Gardens, to choose from her wide array of local “Swarmbustin’ Honeys,” all harvested from the merry bees that pollinate the herbs that also accompany her to market each week. Finally, as for the crust, might we be daring (and gluten-free!) and experiment with Big Sky’s Granola? Let us know what you think…

Honeyed (or Maple) Yogurt and Blueberry Tart with Ginger Crust 8 Servings 3703702621_53d8a61c25

Active: 25 min; Total: 1 hr 15 min (Plus overnight draining)

  • 10 whole graham crackers, broken into pieces
  • 1/4 C crystallized ginger, finely chopped
  • 1 T sugar
  • Pinch of salt
  • 3 T unsalted butter, melted
  • 1 large egg white
  • 2 C Greek-style nonfat yogurt, drained overnight
  • 2 T honey
  • 1 1/2 C blueberries (9 ounces)
  1. Preheat oven to 350. Spray 14-by-41/2 in rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let crust cool completely.
  2. In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.

img_2897Make ahead: The baked crust can be wrapped in plastic and kept at room temperature overnight.

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