Here’s a recipe that is sort of a non-recipe. It was developed out of a need for a vegetarian dish to serve at one of my parties. Unfortunately, I didn’t record the exact measurements as I made this tart so I am providing estimates here. The beauty with a recipe like this is that you can make it your own by using what you’ve got in stock. I’m having an obsession with kale lately so it seems that I always have a bunch on hand. Surprisingly, this tart was enjoyed by everyone except the pickiest carnivores at my party and most of the kids.
Kale and Mushroom Tart with Quinoa Crust
- 1 cup of cooked quinoa, cooled
- 1-2 shallots, chopped (you can substitute 1/2 cup of chopped onions)
- 8 oz. sliced mushrooms (white button or cremini, or a mixture of both)
- 2 large handfuls of chopped kale
- 4-5 large eggs, beaten
- 1/2 to 1 teaspoon fresh sage, chopped
- 1/2 to 1 teaspoon fresh thyme
- 1 tablespoon olive oil or butter
- salt and pepper to taste
Preheat oven to 350°F. Press the cooked quinoa into a tart pan or pie plate and set aside.
Heat the olive oil in a frying pan over medium heat, add the shallots or onions, the sage and thyme and cook until the shallots are soft.
Add the mushrooms to pan and continue to cook until the mushrooms are slightly shrunken, about 5 minutes. (Before and after mushrooms photos below.)
Add the kale to the pan and wait 1-2 minutes until the kale has wilted.
Mix all the ingredients in the pan evenly and then pour on top of the quinoa in your prepared tart pan.
Add salt and pepper to the beaten eggs and then pour on top of the vegetables in the tart pan. Bake for approximately 20 minutes or until the eggs are firm. Serve warm from the oven or at room temperature.
I just realized that I’m sharing 2 tart recipes in a row. I suppose that makes it tart week here at Try It You Might Like It. I’d love some more tart recipes so please share your favorite in your comments.
