My Friends This Buds For You!
Let’s wake up from the 🌞 summer cooking dull 🥁 drums and bake something really special. Oh, did I say its easy too? This Blooming Vegetable Tart is the dish to make if you want to say, “Hey (insert name of your special someone here) I ❤️ you so much, I turned the oven on in August for you!” This is also one of those recipes that’s as good for brunch or lunch as it is for dinner. I know I promised I would stop using the zucchini word, but I have just one more (or two) up my sleeve.
If you’re a “I can’t do that!” kinda cook, I’m here to tell you that you can! Plus, this too pretty summer tart is another way to get some veggies into your families tummies. And here’s another great thing, I’m replacing the usual butter filled tart crust with another version of my go-to healthy option, crispy quinoa crust. You can use use a traditional savory tart crust recipe if you prefer. It’s delicious either way.
I Beg Your Pardon, I Never Promised You A 🌹 Rose Garden, But How About A Blooming Vegetable Tart?
This tart looks so pretty, but it’s also easy to make. Here’s how I made this one 👩🏻🍳. Starting with the “rose buds” for the “Blooming Vegetable Tart” part.
First, using your trusted mandolin, slice your zucchini 🥒 and your eggplant 🍆 on the thinnest setting, 1/16. If you’re not a fan of these veggies, substitute for what you like. (Options include yellow zucchini, different color carrots).
Put the zucchini into a microwaveable bowl and heat for 1 minute, 30 seconds. In a separate bowl, add the eggplant and toss with a tablespoon of olive oil and salt and pepper, then toss to coat. Grill the eggplant 1-2 minutes per side, then set aside. I use an indoor grill pan to make it super easy.
Char the bell peppers directly over a flame. I just wash the bell peppers, then set them whole, right over the 🔥 flame on medium low. Once the peppers start to char black, I turn until the entire surface has charred. Put them in a bowl and cover with plastic. This will help the peppers steam off the outer skin. Once cooled, cut the peppers in half, remove the seeds and the stem. Then, using the edge of the knife, remove all of the out papery skin and most of the char and seeds. Slice into long strips.
If you don’t want to do this step, buy pre roasted peppers in jars.
To make the roses, roll cooled vegetables into rosettes. For the zucchini, roll one slice, then add a second. Do the same with the eggplants. The bell peppers will roll into smaller cylinders for “buds”
Quinoa Crispy Crust
For a 9 inch tart or pie crust, you will need to make 2 cups of cooked quinoa, according to the package directions. Let the quinoa cool. Into a medium size bowl, add the quinoa and two eggs. Then 1 teaspoon salt and plenty of freshly ground pepper. Add 1/2 cup freshly grated Parmesan cheese. Mix well.
Prepare a 9 inch tart pan with a removable bottom. Spray well with non stick spray. Add the quinoa mixture to the tart (or pie plate) and spread evenly and using a fork, spread the mixture up the sides of the tin.
Bake at 425° for 25-30 minutes until the shell is golden brown. Remove from the oven and set aside to cool. (Quinoa Crust is a great option to lighten up a tart. Keep in mind that the crust will be at its crispiest when you first serve the tart. Quinoa tart crusts tend to lose their crunch when served as “leftovers”, but still tastes great).
The Fill-Up
In a medium size bowl, add 2 cups ricotta cheese, 1/8 teaspoon of freshly grated nutmeg. Chop up 2 teaspoons of freshly grated herbs, I used oregano, but you can use basil, parsley or even chives. Add two eggs and 1/2 cup freshly grated Parmesan cheese and 1 cup grated mozzarella cheese, 1/2 teaspoon kosher salt and some freshly ground black pepper. Mix well and then add to the cooked quinoa crust and spread evenly.
Top with flour blooms. Just stick the blooms in fitting together as closely as possible. Top with a drizzle of olive oil, salt and freshly ground black pepper. Bake at 375° for 25-20 minutes. Let sit for 5 minutes before cutting. Enjoy!
Blooming Vegetable Tart
Blooming Vegetable Tart
Ingredients
For the Quinoa Crust
- 2 cups cooked and cooled quinoa
- 1/2 teaspoon salt
- 1/2 cup freshly grated Parmesan cheese
- 2 eggs
For the Filling
- 2 cups ricotta cheese
- 2 tablespoons freshly chopped oregano
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon grated nutmeg
- 2 eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
For the Grilled Rose Vegetables
- 2 medium zucchini
- 1 large eggplant
- 1 yellow and 1 orange or red bell pepper
- olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
Instructions
For the Quinoa Crust
- For a 9 inch tart or pie crust, you will need to make 2 cups of quinoa, according to the package directions. Let the quinoa cool. Into a medium size bowl, add the quinoa and two eggs. Then 1 teaspoon salt and 1/4 teaspoon freshly cracked pepper. Add 1/2 cup freshly grated Parmesan cheese. Mix well, Add to the tart or pie plate and spread evenly and up the sides of the tin. Bake at 425 for 30 minutes until the shell is golden brown. Remove from the oven and set aside.
For The Filling
- In a medium size bowl, add 2 cups ricotta cheese, 1/8 teaspoon of freshly grated nutmeg. 2 teaspoons of freshly chopped oregano. Add two eggs and 1 cup mozzarella cheese and 1/2 cup freshly grated Parmesan cheese. Mix well then pour into the cooked crust.
For the Grilled Vegetable "Roses"
- Slice your vegetables on the mandolin on the the 1 1/16 setting. Put the zucchini into a microwaveable bowl and heat for 1 minute, 30 seconds. In a separate bowl, add the eggplant and toss with a tablespoon of olive oil and salt and pepper, then toss to coat. On an indoor grill pan or on the bbq, grill the eggplant 1-2 minutes per side, then set aside.
- Char the bell peppers directly over a flame. Set them whole, right over the flame on medium low. Once the peppers start to char black, I turn until the entire surface has charred. Put them in a bowl and cover with plastic. This will help the peppers steam off the outer skin. Once cooled, cut the peppers in half, remove the seeds and the stem. Then, using the edge of the knife, remove all of the out papery skin and most of the char and seeds. Slice into long strips.
- To make the roses, roll cooled vegetables into rosettes. For the zucchini, roll one slice, then add a second. Do the same with the eggplants. The bell peppers will roll into smaller cylinders for "buds"
- Add rolled flower "blooms" to the top of the tart, setting closely together and mixing up the veggies in a random way. Drizzle with about 1 tablespoon olive oil, a pinch of salt and some freshly ground black pepper.
- Bake on 375 for 30 minutes. Remove from oven and let sit about 5 minutes before cutting.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
