If you are looking for a quick and delicious no-meat meal, look no further than this amazing Quick Vegetarian Tart.
As of March this year I began a once a week vegetarian day. I think from a health perspective a meat-free day is a good thing and the more I watch and read the more I find myself wanting to steer clear of a very meat and dairy heavy diet. Not that I won't eat them but I have found myself reducing my intake of them and I don't seem to mind it at all.
What I love about this recipe that is has a lot of healthy veggies but it is also a little bit filling thanks to the herby dip and puff pastry base, which works really well with this recipe!
A drizzle of aioli over the top before serving I think would taste really good on this!
YOU WILL NEED
2 tablespoons olive oil 1 tablespoon butter 1 leek thinly sliced 2 garlic cloves crushed 350g | 12 ounces mushrooms of your choice, sliced
1 tablespoon fresh thyme leaves chopped
Salt to taste
Pepper to taste 150g | 5 ounces of your favorite dip (e.g. roasted capsicum, basil pesto, french onion, etc)
1 tablespoon chopped chives
1 red chilli finely sliced 1 green chilli finely sliced 1 tbs chopped chives 1 + 1/2 sheets puff pastry
1 egg lightly beaten (optional)
1/2 cup good quality grated Parmesan cheese
Basil, baby rocket or spinach leaves, and/or halved grape tomatoes to serve
METHOD
Preheat oven to 200°C/400°F.
Heat oil and butter in a large non-stick frying pan over medium heat. Add the leeks and cook for 5 minutes or until they begin to soften. Add the garlic, mushrooms and thyme and cook, stirring occasionally over medium heat for 10 minutes or until the mushrooms have softened and liquid has evaporated. Season with salt and pepper. Cool.
Mix the dip, chives and chilli in a bowl and set aside.
Place a large sheet of baking paper on your baking tray and place your pastry onto it. Join the extra half of pastry to make a rectangle by overlapping the edges of the two sheets and then with a fork, gently crimp together to ensure a good seal.
Spread dip mixture evenly over the pastry, followed by the cooled mushroom mixture leaving a slight boarder around the edge.
Sprinkle your Parmesan cheese evenly over the top.
If desired, brush the pastry edge with a little egg for a more a golden look.
Bake for 20-25 minutes or until your pastry is puffed, lightly brown and golden.
Serve topped with your favorite herbs, baby rocket, baby spinach leave and/or halved grape tomatoes.
SERVES 4-6
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥