Wednesday, December 13, 2006

Veggie Tart

The last time I made Helen's Onion tart, Selvin said that he wished there were more vegetables in it other than just onions and tomatoes. End product? A perfectly delicious, mega nutritious Veggie Tart.

Veggie Tart

You will need:
1 1/2 cup mixed mushrooms (I used oyster, shitake, button)
5 cloves garlic
A dash each of (dry) oregano, rosemary, thyme
1 red onion
1 tsp balsamic vinegar
1 cup sliced red and yellow peppers
1 tbsp Italian salad dressing
2 cups grated and packed Gruyere cheese
1 tomato sliced
Few leaves of fresh Sage for garnish (Optional)
1 frozen pie shell


Preheat oven to 400 F. Wrap 3 garlic cloves in aluminium foil. Drizzle red and yellow peppers with Italian salad dressing, wrap in alumninum foil. Toss both wrapped garlic and peppers into the oven while its preheating.

For Mushrooms:

Saute mushrooms in olive oil (1/2 tbsp) with 2 garlic cloves chopped. Add oregano, rosemary and thyme. Cook for about 10 minutes or till the mushrooms soften.

For onions:

Saute onions in olive oil on medium heat. Cook till soft for about 10 minutes. Add balsamic vinegar, cook for another 10 minutes (avoid burning).

For Tart:

Poke holes into the pie shell using a fork (be careful not to crack shell). Bake in heated oven till light golden (10 mins approx.). Remove the "roasted" peppers and garlic from oven. Reduce the temperature of the oven to 350 F. Peel the skin off the garlic and spread (should be cooked well enough to spread) onto base of pie shell. Now layer the shell with cooked onions, mushrooms, peppers and cheese. Top off with tomato slices arranged around the tart. Garnish with sage leaves. Place the tart back into the oven (onto the topmost rack) and cook till the cheese is melted and the peeling on the tomato slices get wrinkly. Cool for 15 minutes before serving.

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