I’ve been cooking a lot this week. Given my pre-detox/cleanse state, I’ve been cooking up lots o’ veggies.
I found this new amazing blog recently and one of the first things that caught my eye was this recipe. I quirked it a little bit, but all in all it came out magnificent and will definitely be a regular in the recipe rotation – let’s just hope next time I remember the whole wheat flour. Whoops?
Deep dish Veggie Tart {as seen on the Neverhomemaker}
Ingredients –
For the dough…
* 2 cups whole wheat pastry flour {i used regular flour because i forgot…wamp wamp. Meant to use whole wheat though!}
* 1 teaspoon coarse kosher salt
* 1 teaspoon dill (or other dried herbs)
* 1/4 cup olive oil
* 1/2 cup cold water
for the filling…
* 2 medium zucchini, sliced into thin “coins”
* 1/2 can of black beans, drained and rinsed
* 1-1/2 cups Monterrey Jack cheese
* 3 cloves garlic, minced
* 2 tablespoons olive oil
* 1 teaspoon red pepper flakes
* pinch of kosher salt
* 1 14-ounce can fire roasted tomatoes {I used a can of diced tomatoes pureed in my cuisinart}
Directions…
- Preheat oven to 375 degrees F. Lightly oil a tart pan and set aside.
- Toss the zucchini coins with 1 teaspoon of salt in a dish to extract some of the moisture. Set aside while you prepare your crust.
To make the crust…
- Whisk together the flour, salt, and herbs. Add in the oil and water. Mix with a fork . . . and then give in and use your hands. The dough will be slightly sticky. You may add more water, if necessary. On a lightly floured work surface, roll out the dough so it’ll fit your tart pan about an inch in diameter thicker… Quick rolls are best, you don’t want to handle the dough too much. Very carefully transfer the tart dough to the pan. Fold over the excess dough to make the crust thicker. Cover with plastic wrap and let rest in your refrigerator for half an hour to an hour.
For the sauce…
- In a food processor {i just got one! her name is Fran..yes I named my cuisinart}, combine the garlic, canned tomatoes, 1 teaspoon salt, olive oil, and red pepper flakes. Heat over medium-low heat on stove to warm and let flavors mingle. However, you don’t want the sauce scalding hot when you put it in the crust. Warm is the key word here. {mine was boiling. whoops?}
- Prick the bottom of your tart crust with a fork a couple times. Bake on the middle oven rack for 15 minutes. Remove from oven and let cool (I waited 20 minutes).
- Lower your oven temperature to 350 degrees.
- Then let the layering begin! Start with 1/2 of your cheese on the bottom. Then 1/2 of your sauce. Then pile your zucchini coins in a circular pattern (again, using 1/2 of them). Then add all the black beans. Then another layer of cheese. This time, only add about 2/3 of what is left. Then another layer of zucchini. Then the rest of your cheese. Then the rest of your sauce to top it all off. Smush your ingredients just so — you don’t want them toppling over the top of the tart pan.
- Get out a rimmed baking sheet — you don’t want juices wandering to the bottom of your oven — and place your tart pan on it. Bake for 40 minutes. Let cool before serving (10 minutes or so). {I totally didn’t use a rimmed baking sheet. Whoops.}
All in all pretty tasty. The dill added some great flavor to the dough, and I love me some black beans and zucchini. In all seriousness though, uber tasty, pretty easy considering, and definitely healthy. Highly recommend.
Also, you should totally pop over to the Never Homemaker and tell them how fabulous their blog is! I for one am a huge fan!
