What the heck are garlic scapes, and what on Earth do I do with them?? Our CSA finally started up last week, and that’s exactly what I was thinking when we got a bunch of them in our share. In case you’re like me and you’ve never even seen them before, they’re the long green stalks (which is the part you eat) with bulbs on the ends in the photo below that I took of our share last week:
The owner of our CSA told me that they’re too hard to eat raw, so they either need to be cooked or baked before eating them. I was thinking about what I might bake them into when I remembered the savory tomato pie I saw on Amber’s blog not too long ago. I had it bookmarked to make when we start getting fresh tomatoes from our CSA, but I decided that I just had to make something similar now so that I could throw in some of these garlic scapes. So, after I picked up a few tomatoes from the farmer’s market, I got to making these tartlets, which I absolutely fell in love with. If you’ve never tried garlic scapes before either, make these – and be sure to let me know what you think!
For the pâte brisée pastry (adapted from Amber’s post here and King Arthur Flour):
- 1 cup flour
- 3/4 cup white whole wheat flour
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, chilled
- 4-6 Tbsp ice water
For the filling:
- 8 ounces mozzarella cheese, shredded
- 1 large tomato, sliced
- 1/4 cup garlic scapes, diced
To make the pastry, whisk together the flours and salt in a medium mixing bowl. Cut in half of the butter until pea-sized pieces remain.
Cut in the second half, leaving larger chunks. Add in the water one tablespoonful at a time, mixing the dough with your hands until it holds together.
Flatten into a disk and wrap in plastic wrap, and then let rest for about 20 minutes. In the meantime, preheat the oven to 400 degrees spray the tartlet pans with cooking spray. When ready, roll the pastry out to about 1/4″ thick and cut to fit the pans (mine are 3″ pans). You’ll have some left over – either make more tartlets or use it for something else!
Fill each tartlet with mozzarella cheese and then sprinkle with garlic scapes. Top with a tomato slice.
Bake 25-30 minutes. Serve while still warm.