FILL IN THE TART

 With brown tomatoes and braised dandelions
(Set oven at 360. In skillet, sauté greens in oil with a little minced garlic, salt to juice it out, adding homemade stock to wilt down. When braised, taste and add black peppers - then turn off heat and mix in the tomatoes. Sprinkle some salt and chili flakes and herbs de provence.)


 Then top with yogurt dip and cottage cheese
(I had made the dip by adding chopped, fresh dandelion leaves and scallions to the Greek yogurt - and adjusted to taste - then the cheese, with a sprinkling of a lot of fresh-ground black peppers. Fold dough to make an open, concentric square as seen, and pinch to seal corners with wet fingers. By the way, this is a lard dough. Brush sides with grape seed oil.)  

Bake to this coloration for about 45 minutes.   

I present:

BROWN TOMATO AND BRAISED DANDELIONS YOGURT CHEESE GALETTE