Wow it’s been a while since my last post. The worst thing is, I have been shooting a lot new recipes for this site but I never got around to take my time to come here and post them. My life have been a roller coaster lately and it was hard to even come here and blog you something interesting to read with each of the recipes I shot. My online business took an unexpected turn and what looked like the biggest drama of my life, ended up being the best thing that could have ever happened to me. I guess nothing happened for no reason in life but the little stressed out Ariel wasn’t able to write or think about anything fun for you guys although I cooked and baked a LOT during this very stressful time. I’m so glad it’s over now…
On a more delicious note…. One sweet fan sent me a few cooking gear for my birthday in March and I have been dying to trying them out. One of them is a super adorable tart pan from fat daddios and since I was drooling over all the delicious tarts that you can see on foodgawker, I absolutely wanted to try to make my own so here it is! My first basic and delicious breakfast tart.
The whole concept is very easy and extremely versatile. You can basically stuffed the tart with anything you would like and enjoy it either as breakfast or do like me and make a dinner/breakfast (I love to do that).
– INGREDIENTS –
For the Crust:
2 tablespoons of butter
1/2 cup of all purpose flour
1/2 cup of buckwheat flour
2 tablespoons of light cream cheese
3 tablespoons of soy milk
For the Filling:
2-3 teaspoons of olive oil
1/2 cup (hooping) of finely chopped yellow onions
1/2 cup of tightly packed and finely chopped fresh spinach
1/2 cup of finely chopped carrots
4 tablespoons of 1% cottage cheese (to mix with the carrots)
1- Pre-heat your oven at 350. Combine all the ingredients for the crust and mix well till it form a nice big ball. You’ll be able to make 2 crust with this recipe and once you mold your second crust, you can either freeze it or keep it in the fridge for the next day. BTW if you are using a tart pan like mine that is anodized aluminium, don’t forget to grease it and floured it if you don’t want your tart to stick once it’s cooked 🙂
2- We want to blank bake our crust, you can use some navy beans like I do to make a weight on the top of your crust or use pie weights all depending on what you have in mind. If you’re using the beans you can always use the same one over and over and over. Blank bake your crust for 20 minutes in your pre-heated oven.
3- Once you remove your crust from the oven, remove your weights and put it back from an extra 5 minutes so the middle of the crust cooks a little bit more.
4- On the stove top at MEDIUM heat, grill your onions and carrots with a bit of olive oil till everything gets a little but softer. Remove from heat and mix in the cottage cheese. Reserve.
5- Get your crust out of the oven, Make one nice layer of carrot, cottage cheese and onion mixture at the bottom, add your eggs on top with the fresh chopped spinach and sprinkle the whole thing with the goat cheese. Put right back in your oven for a final bake of 22 minutes 🙂
I like to serve my breakfast tart with a bit of salt, pepper and hot sauce 🙂