4 SOUTH ASTOR STREET
IRVINGTON, NY 10533
(914) 231-7779
CHEF/OWNER: RANDELL DODGE
When you think of a bakery, do you think of sin? Maybe the image of a girly cupcake pops into your mind—piled high with gritty frosting and a few pastel candies strewn across the top. Naughty.
But, get this—Randell Dodge’s Red Barn Bakery does not do sin. She challenges the usual sin rhetoric associated with bakeries by offering sophisticated cakes, pies, and savories that are geared toward consenting adults. At Dodge’s sleek Irvington shop, you’ll find her working with 100 percent organic ingredients that are tied to the seasons and are often locally sourced. What emerges from her kitchen is absolutely beautiful and, often, good for your body. Look for many gluten-free and vegan options, too.
Red Barn Bakery sells only fair trade, organic coffee, plus Dodge sources at local farms and is a regular vendor at local farmers’ markets. But the warmest thing about Red Barn is that its community mindedness goes both ways. In a recent Kickstarter campaign (KickstartTheCookie), Dodge succeeded in raising $20,000 from Red Barn’s loyal customers for new mixers, ovens, and other equipment. Everyone thinks that’s really sweet.
(MAKES ONE 8-INCH TART FOR 4–6 SERVINGS)
1 sheet of your favorite savory tart shell recipe
1 organic egg white for wash
5 tablespoons (approximately) organic extra-virgin olive oil
1½ cups sliced organic onions
1½ pounds wild fiddleheads, cleaned and trimmed
1 teaspoon organic fresh thyme leaves
2–3 cloves garlic, finely chopped
Salt and pepper to taste
1 cup sliced organic leeks
2 tablespoons unsalted organic butter
¼ cup aged organic goat cheese
2 large organic eggs
1½ cups organic heavy cream
1 cup flat leaf parsley, minced
Pinch of nutmeg
¼ cup fresh goat cheese
1 tablespoon snipped chives
Toasted pine nuts (optional)
To make the tart: Preheat oven to 350°F. Roll the pastry out on a silicone mat and fit into an 8-inch tart shell. Pierce the dough several times with a fork to allow steam to vent (this is called “docking”) and then freeze the unbaked tart shell for at least 20 minutes before baking. After chilling, line the shell with foil and fill it with dried beans. Blind bake (prebake) the tart for 15 minutes. Meanwhile, in a small bowl lightly whisk the egg white. After the shell has baked for 15 minutes, brush the egg wash all over the interior of the shell. Bake for an additional 5 minutes, then remove from oven and set aside.
Coat a roasting pan with olive oil and add the onions and fiddleheads. Drizzle with a bit more olive oil and toss with thyme, garlic, and salt and pepper to taste. Roast the vegetables in the oven for 20 or so minutes, tossing occasionally. After 20 minutes pull out just the fiddleheads and return the rest of the vegetables to the oven. Bake for another 40 minutes, or until fully translucent.
In a separate pan on the stovetop, sauté the leeks in butter until wilted and translucent. Remove from heat. In a food processor combine the aged goat cheese with 1 tablespoon olive oil and process until smooth. In a separate bowl combine the two eggs with heavy cream, parsley, salt, pepper, and nutmeg.
To assemble the tart: Spread the aged goat cheese mixture over the baked tart shell. Arrange the sautéed leeks over the top, followed by the roasted onions and fiddleheads. Pour the egg and cream mixture over the fiddleheads and onions. Dot with the fresh goat cheese and scatter with chives. If desired, you can also sprinkle toasted pine nuts over the top. Bake for 20–25 minutes, or until the pastry is puffy and brown. Serve warm or at room temperature with an herb salad.