Artisan Vegetable Tart
With a garden FULL of cherry tomatoes I needed something special to showcase these fresh little beauties!! So I came up with the “Artisan vegetable tart”, with Cherry tomatoes, caramelized onions, mushrooms and spinach! Yummo!
This was a huge hit with my family! I must say it turned it nicely!
And it was a breeze to make!! I hope your family enjoys it as much as we did, and it becomes a part of your “favorite” dishes! Let me a note and let me know what you think..and please follow my blog!!
Artisan Vegetable Tart
preheat oven to 400 degrees
1 1/2 cup flour (A/P white flour or almond flour)
1/2 Cup COLD butter ( if vegan use butter substitute or omit)
1/2 t. salt
1/2 Cup fresh shredded parmesan cheese or Vegan cheese or Nurtitional Yeast
1/2 t. lemon juice
1/2 Cup ICE cold water
Cut a stick of butter into 12 pieces and place in freezer ( if your vegan omit this)
In a food processor add flour, salt and parmesan cheese. Give it a twirl or two.. Next add butter through the food processor shoot..one a time..plusing between adding butter. Next add ice cold water One Tablespoon at a time..until it starts to form a ball.. you may not use all of the water.. watch the dough..after each addition of water.. once it comes together..stop adding water and let it twirl around. Remove dough from bowl and wrap in plastic wrap and put in refrigerator around 20 minutes. Put the toppings together while you wait!
Whole grain Brown mustard (enough to cover pastry)
Crushed garlic ( about 8 Tablespoons)
1 large onion sliced
8 mushrooms sliced
1 cup of cherry tomatoes sliced in half
1/2 Cup fresh loose spinach
1/4 cup shredded parmesam cheese, vegan cheese or nutritional yeast
In sauté pan add onion with a little bit of vegetable broth and sauté onions, once the onions are nice and soft add the mushrooms and cherry tomatoes..heat , just until the tomatoes are heated through. DO NOT OVER HEAT!! OR YOUR TOMATOES WITH BE MUSHY!!! Set aside to cook just a little..
Get your dough from the refrigerator and roll out the dough into a rectangle…it doesn’t need to be perfect. In fact you don’t want it to be.. It’s artisan…
Once the dough is rolled out.. spread the Whole grain mustard over dough, next add chopped garlic, then add loose leaf spinach all over crust..making sure to arrange nicely and breaking off any stems…next add the tomatoes, onion, mushroom mixture..making sure to drain the mixture before adding to the tart…if you like you can sprinkle cheese, vegan cheese or nutritional yeast over the top before baking. Once everything is in place on the tart..start at one end and roll up slightly..going in a circle motion all around the tart ( see example) Place on cookie sheet to bake. Bake until crust is golden brown.. around 25-35 minutes.. remove and let sit 10-15 minutes before serving. ENJOY!
PS I love when my recipe is shared but please don’t copy it..Link back to my page! Thank you!