Sharing the (mother) load

Share the load and make mom proud

Working together in the kitchen to make Mom’s big day more special.

It never ceases to amaze me how two children raised together have turned into such different adults. In all ways, including career choices, partying styles, exercise and eating habits, and kitchen preferences. My son, the meat-eater, enjoys working with pastry dough; my daughter prefers to cook vegetables and fruit. Winwin for this mother. I request they collaborate this Mother’s Day. On the menu? Savory, flaky-crusted tarts filled with vegetables and a salad brightened with fruit.

Due to their busy schedules, separate homes and the parental compulsion to teach, I offer tips. Make the whole wheat tart dough up to five days in advance. Then shape and pre-bake it the night before. Some of the vegetables can be prepped ahead too.

Spring means peak season for asparagus and fresh peas. They look beautiful in any dish; they barely need cooking. Shaved or thinly sliced, raw asparagus work beautifully in the tart filling. Fresh peas need only a minute of cooking before they’re added. Freshly shucked peas, sold in bags in the produce section of some grocery stores, save time. Otherwise frozen (thawed) peas make a quick substitute.

The homemade tart dough can be refrigerated for several days or frozen for weeks. I prefer to combine trans-fat-free vegetable shortening (for easy dough handling and maximum flakiness (with unsalted butter (for flavor). For savory uses, I weave in a bit of nutty-tasting whole wheat flour and sesame seeds along with the all-purpose flour.

Serve the tart warm with a green salad dressed with homemade vinaigrette. Offer mom a grapefruit mimosa, and she’ll be sure to slip you a little something to help with the rent money. And welcome you home even when you’re not cooking.

Sesame whole-wheat tart dough

Prep: 20 minutes Chill: 1 hour Makes: Two 9-inch tart shells

2 cups all-purpose unbleached flour 1⁄2 cup whole wheat flour 1 teaspoon salt 1⁄2 cup (1 stick) unsalted butter, very cold 1⁄2 cup trans-fat-free (nonhydrogenated) vegetable shortening, frozen 2 to 3 tablespoons sesame seeds, optional

1 Put flours and salt into a food processor. Pulse to mix well. Cut butter and shortening into small pieces; sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs. (Alternatively, use your hands or a pastry blender to work the butter and shortening into the flours and salt in a large bowl.)

2 Put ice cubes into about 1/2 cup water and let chill. Remove the ice cubes, and drizzle about 6 tablespoons of the ice water over the flour mixture. Add the sesame seeds if using. Briefly pulse the machine (or knead with your hands) just until the mixture gathers into a dough.

3 Dump the mixture out onto a sheet of wax paper. Divide the dough in half; gather each into a ball. Flatten the balls into thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour. (Dough will keep in the refrigerator for several days.)

Nutrition information per serving (for 12 servings): 243 calories, 17 g fat, 7 g saturated fat, 20 mg cholesterol, 20 g carbohydrates, 0 g sugar, 3 g protein, 198 mg sodium, 1 g fiber

MICHAEL TERCHA/TRIBUNE NEWSPAPERS A spring tart for Mother’s Day is filled with asparagus, peas and leeks within a light custard.