We’ve been so busy lately, so I’ve been looking for quick meals that can be prepped ahead of time or made in Rachel Ray-style speed.
Greenling had passed along a recipe for a savory veggie tart a few weeks ago, and I thought a tart would be perfect for one of those hectic nights. It would come together quickly and allow us to use more than 1 veggie from our Greenling box (which is always a plus, as it’s hard to make it through the huge box with just 2 of us!).
Adapted from Food Network
- 1 pie crust, either storebought or homemade (here is my pate brisee recipe)
- 5 roma tomatoes or 2 large tomatoes, sliced thinly
- 1/2 lb. criminis, sliced thinly
- 1-1/2 c. mozzerella cheese
- 2 Tbsp. fresh thyme, chopped
- 1 Tbsp. olive oil
- Salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Press the pie dough into a tart pan with a removable bottom. Bake the tart shell for 7 minutes.
- Remove the tart from the oven when it’s lightly browned and sprinkle 1 c. of the mozzerella cheese in the bottom.
- Toss the tomatoes and mushrooms with the olive oil, thyme, salt and pepper, then add the tomato-mushroom mixture to the tart on top of the cheese. Sprinkle the remaining 1/2 c. of mozzerella cheese on top, then bake the tart for an additional 15 minutes until the cheese is bubble and the tart shell is golden brown.
- Cut the tart into wedges and serve warm.
I served this alongside a green salad with candied pecans and blue cheese. It felt very much like we were eating at a French bistro!
To candy pecans, just toss the pecans in corn syrup and brown sugar (~1 Tbsp. corn syrup and 1 tsp. brown sugar for a 1/2 c. of pecans) and a pinch of salt. They can be baked at whatever temperature your oven is at, but they do best at 350 for 8-10 minutes. I baked these with the tart at 400 for 5-6 minutes.
Gooey and bubbly from the cheese, juicy and sweet from the tomatoes: this tart was quite reminiscent of pizza, which is never a bad thing. I really liked the thyme with the mushrooms. While the original recipe called for basil, I thought the earthiness of the thyme and mushrooms would go really well together, and I wasn’t let down.