Thursday, February 28, 2013

Red Chard & Mushroom Tart {#Dairyfree} for #Dinner

It is Thursday yet again - time just flies by - and it feels like we have been super busy.  Last night our friend's Larissa and Martin invited us over for dinner.  Oh, so much fun was had by all involved.  The girlies enjoyed their playtime, and separate kids dinner table with their friend; while we enjoyed some great adult conversation :)

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...
Red Chard Mushroom Tart Vegetarian 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

  • 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
  1. Mix flour, salt, and Earth Balance together until all mixed up (it will be clumpy)
  2. Add water, and put everything quickly together into a dough.  Do not knead it.
  3. Wrap in plastic wrap, and cool it in the fridge for at least 30 min before using it
  • 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
  • Step #2
  • Optional - 1/2 C grated Emmenthaler

  1. Heat olive oil in a pan, and when hot add onions.  Sauté until onions are soft.
  2. Add a pinch of salt, red chard, and garlic. Sauté for another couple minutes
  3. Add mushrooms and sauté until the vegetable mixture is fragrant (about five minutes or so) then
  4. Add Soy Creamer and bring to a slow simmer.
  5. 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.
  6. Stir in Cayenne Pepper, Salt, Pepper, and Lemon Juice to taste.
  7. Pour mixture into a bowl and let cool down. When cool,
  8. Add the two eggs and stir it into the mixture 
*Preheat oven to 475F*

  1. Roll out the dough to fit your baking pan; place dough into pan and press sides firmly up.
  2. If using the Emmenthaler - spread the cheese on the bottom of the dough
  3. Pour vegetable mixture into the pan, onto the dough and smooth
  4. 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!

Red Chard Mushroom Tart Vegetarian


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