Imagine a culinary masterpiece that combines the nutty richness of amaranth with a vibrant medley of fresh vegetables, all nestled in a golden, flaky crust that will make your taste buds dance with joy! This Vegetable Tart in an Amaranth Crust isn't just a recipe – it's a flavor revolution that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 1 cup amaranth flour
- 1/2 cup butter, softened
- 1/4 cup cold water
- 1 cup mixed vegetables (zucchini, bell pepper, onion)
- 3 eggs
- 1 cup cream
- 1 cup cheese, shredded (your choice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your tart cooks evenly and has a nice golden crust.
- In a mixing bowl, combine 1 cup of amaranth flour and 1/2 cup of softened butter. Use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup of cold water to the flour mixture, stirring gently until the dough comes together. If the dough is too crumbly, add a little more cold water, one tablespoon at a time.
- Once the dough is formed, shape it into a disc, wrap it in plastic wrap, and refrigerate for about 15 minutes. This will help the crust to firm up and make it easier to roll out.
- While the dough is chilling, prepare the filling. Wash and chop your mixed vegetables (zucchini, bell pepper, and onion) into small, bite-sized pieces. You can use any combination of vegetables you like.
- In a skillet over medium heat, sauté the chopped vegetables for about 5-7 minutes, or until they are tender. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a separate bowl, whisk together 3 eggs and 1 cup of cream until well combined. Stir in 1 cup of shredded cheese of your choice (cheddar, mozzarella, or feta work well) and season with salt and pepper.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit your tart pan. Transfer the rolled dough to the pan, pressing it gently into the bottom and up the sides. Trim any excess dough.
- Spread the sautéed mixed vegetables evenly over the bottom of the crust. Pour the egg and cheese mixture over the vegetables, ensuring everything is well distributed.
- Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once cooked, remove the tart from the oven and let it cool for a few minutes before slicing. This will help the filling set further and make it easier to serve.
- Serve the vegetable tart warm or at room temperature, garnished with fresh herbs if desired. Enjoy your delicious and nutritious vegetable tart in an amaranth crust!
Tips
- Crust Mastery: The key to a perfect amaranth crust is keeping your ingredients cold and handling the dough minimally. Chill your butter and water, and avoid overworking the dough to ensure a tender, flaky result.
- Vegetable Preparation: For maximum flavor, try roasting your vegetables before adding them to the tart. This will concentrate their natural sweetness and add depth to the overall dish.
- Cheese Selection: Experiment with different cheese varieties to customize the tart's flavor profile. A sharp cheddar will add tang, while a creamy goat cheese can provide a luxurious texture.
- Make-Ahead Magic: You can prepare the crust and chop vegetables a day in advance, making this recipe perfect for busy home cooks.
- Serving Suggestions: Let the tart rest for 10-15 minutes after baking to help it set, making it easier to slice and serve. Pair with a light salad for a complete meal that's both nutritious and incredibly delicious!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 18g
Protein: 15g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 135mg
