Are you ready for me to move on and tell you about the great tart we had for dinner tonight? All right, I get it ;) without anything else I present to you...
...one last word, do not let the length of the recipe scare you away. All of it was ready for dinner in about 1-1/2 hours, including baking time and assembly of the salad...
Red Chard & Mushroom Tart
Dough
- 1-1/2 C flour
- 1/3 C Earth Balance cut into pieces {or other vegan "butter"}
- 1/2 tsp salt
- 6 Tbl cold water
- Mix flour, salt, and Earth Balance together until all mixed up (it will be clumpy)
- Add water, and put everything quickly together into a dough. Do not knead it.
- Wrap in plastic wrap, and cool it in the fridge for at least 30 min before using it
Filling
- Splash of Olive Oil
- 1 onion diced
- 3 C red chard chopped into bite size pieces {1/2 bunch}
- 1 large garlic clove minced
- 1 tsp Herbs de Provence
- 2 C Shitake Mushrooms diced {I used frozen}
- 3 C Crimini Mushrooms diced
- 1 C plain Soy Creamer {I like Wildwood brand}
- 3 Tbl White Wine
- 2 Tbl Corn Starch
- 2-3 Tbs lemon juice {more or less to taste}
- 2 eggs
- 1/8 tsp Cayenne Pepper
- Salt, Pepper to taste
- Optional - 1/2 C grated Emmenthaler
Step #2 |
- Heat olive oil in a pan, and when hot add onions. Sauté until onions are soft.
- Add a pinch of salt, red chard, and garlic. Sauté for another couple minutes
- Add mushrooms and sauté until the vegetable mixture is fragrant (about five minutes or so) then
- Add Soy Creamer and bring to a slow simmer.
- In a bowl mix corn starch and white wine until it is a paste. Add mixture to the vegetables. Bring to a slow simmer. Cook for a couple of minutes and take off the flame.
- Stir in Cayenne Pepper, Salt, Pepper, and Lemon Juice to taste.
- Pour mixture into a bowl and let cool down. When cool,
- Add the two eggs and stir it into the mixture
*Preheat oven to 475F*
Assembly/Finishing
- Roll out the dough to fit your baking pan; place dough into pan and press sides firmly up.
- If using the Emmenthaler - spread the cheese on the bottom of the dough
- Pour vegetable mixture into the pan, onto the dough and smooth
- When oven is preheated bake on the lowest part of your oven for about 40 minutes - check tart after 30 minutes
Serve with a big bowl of salad and enjoy!