Dandelion Tart by Martha Rose Shulman via NYTimes 1 generous bunch dandelion greens, about 12 ounces salt to taste 2 tablespoons extra virgin olive oil 1 small onion, chopped 6 mushrooms, sliced (about 1 cup sliced mushrooms) 1 or 2 garlic cloves (to taste), green shoots removed, minced 4 large or extra large eggs 3/4 cup low-fat milk Freshly ground pepper 3/4 cup Gruyère cheese, grated (3 ounces) 1 yeasted olive oil crust Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm. (Servings: 6, Prep time: 2 hrs, Cook time: 1 hr, Difficulty: Easy) Whole Wheat Yeasted Olive Oil Pastry Yeasted crusts are more rustic than French-style short crusts. They’re also easier to manipulate — they don’t crack and tear. Remember to roll this out thinly so that it doesn’t become too bready. 2 teaspoons active dry yeast 1/2 cup lukewarm water 1/4 teaspoon sugar

1 large egg, at room temperature, beaten 1/4 cup olive oil 1 cup whole wheat flour 1 cup unbleached flour (more as needed) 3/4 teaspoon salt Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer — combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week’s recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.