Thursday, July 27, 2017

Savory Summer Vegetable & Cheese Tart

This tart recipe is very simple, and can be made with a store bought pie crust, or prepared in any tart crust. Looking for healthier options during the nine-days I decided to go with a more wholesome dough, however you can use whatever you'd like. 

2 cups almond flour 
1/2 cup whole wheat flour 
3 tablespoons olive oil
2 large eggs 
1 teaspoon kosher salt 

5 oz fresh baby spinach 
3 garlic cloves, crushed
1 bag Trader Joe's frozen sliced peppers
1/3 cup fresh parsley, finely chopped
10oz cremini mushrooms, thinly sliced
2 tbsp extra virgin olive oil 
2 tsp kosher salt 
1 tsp coarse black pepper
1 cup freshly grated cheese (manchego, cheddar, gouda)
1 tsp crushed chili flakes 

 Preheat oven to 375°. In a fitted bowl of a food processor, combine all tart dough ingredients until it forms a ball. gently roll dough on the counter and thinly spread to line a nonstick tart pan. prick light fork holes on the base of the tart crust and bake for 6-7 minutes in the oven until lightly toasted. 

 Heat a large nonstick pan over medium high heat. Add olive oil. Once olive oil is hot add the garlic, peppers, mushrooms, kosher salt and black pepper. stir and let cook until light browning, about 10 minutes. Add one bag of fresh spinach and lightly toss. Once spinach is wilted, remove pan from flame, and stir in freshly chopped parsley. 

 Sprinkle half of the cheese on the bottom of the pie crust. Top with all the sautéed vegetables. Sprinkle remaining cheese, and crushed chili flakes. Bake tart in the oven for 10 minutes, until cheese is sizzling and lighting golden. 

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