Try this Vegetable Tart recipe, or contribute your own.
Suggest a better descriptionTip: a premade pastry dough or pie dough (not sweet) works well too
Basic Short-Crust Pastry NY Times
1) Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
2) Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
3) To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
4) Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Pre-heat Oven to 375 F
Sautee vegetables & season & cool a little
Blend eggs, sour cream (or ricotta), nutmeg, pepper
Spread grated cheese over bottom of tart shell
Mix vegetables & feta
Spread vegetable mix over grated cheese
Pour custard over vegetable slowly
Bake on the middle rack for ~40 minutes, rotating half-way through
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (429g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 649 | ||
Calories from Fat: 457 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.8g | 68 % | |
Saturated Fat 31.6g | 158 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 158.1mg | 49 % | |
Sodium 949.8mg | 33 % | |
Potassium 731.6mg | 19 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 18.7g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 649
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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