Roast Vegetable Tart

Quiches, Vegan

roast-vegetable-tart

Adapted from meatfreemondays.com

Paul McCartney and his daughters started a movement in the UK (Meat Free Mondays) to encourage people to eat less meat. Many restaurants have integrated this campaign into their menus and it as spread across the world while helping convert many people (including myself) to vegetarianism. The Meat Free Mondays website has a collection of many great vegetarian and vegan recipes, including this one. This tart is incredibly easy and quick to make and uses everyday ingredients.

Ingredients:

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 5 tablespoons butter (or margarine for a vegan version)
  • 3 tablespoons cold water
  • 1 onion, chopped coarsely
  • 1 red bell pepper, sliced thickly
  • 1 zucchini, sliced into 1-centimeter rounds
  • 2 tablespoons olive oil
  • salt, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika

roast-vegetable-tart-arriba

Directions:

  1. Preheat the oven to 375F (190C). Grease a pie dish and set aside
  2. Mix the flours in a large bowl.
  3. Cut in the butter with a knife until the mix is like breadcrumbs.
  4. Add the cold water (add more if necessary) until the mix forms a dough.
  5. Wrap the dough in parchment paper and place in the fridge for a half-hour.
  6. Place all the chopped vegetables and herbs in a baking tray and toss in the olive oil.
  7. Bake the vegetables for about 25 minutes or until they are tender. Let cool.
  8. Roll out the chilled dough to 5-millimeter thickness and place in the prepared pie dish. Cover the dough with a piece of parchment paper and place pie weights (or beans) on top, making sure that they line the edges. Blind bake in the oven for 15 minutes.
  9. Add the vegetables to the tart and bake for another 30 minutes or until the crust is golden brown.

 

Comments: Like I said before, this is a very easy and quick recipe, perfect for a weeknight meal. Though delicious, it is quite light as it has no eggs or cheese like regular quiches. We had this tart with some spinach soup. This tart could also be good as an appetizer. The original recipe calls for vegan margarine but we don’t buy margarine so I used butter instead. When cutting in the butter with a knife, you can always “cheat” like I did and use your hands to mix better; it’s so much easier! When rolling out the dough, I placed another piece of parchment paper between the dough and the rolling pin to create a sort of “sandwich” with the two pieces of parchment paper; in doing so, I did not have to waste flour for rolling out the dough AND I didn’t have to clean the rolling pin. I later also used the parchment paper to place the dough in the pie dish. For a more detailed explanation for rolling out dough and blind baking, look at my instructions for quiche crust.

roast-vegetable-tart-pedazo

Sweet Potato-Crusted Spinach Quiche

Quiches

Sweet Potato-Crusted Spinach Quiche.jpg

Adapted from fourteenforty365.com

I have had this recipe save as a pin on my Pinterest account for at least a couple of years and finally I made it! As the name suggests, instead of using pâte brisée for the crust, it uses sliced sweet potatoes. This quiche boasts a beautiful display of colors and has a lovely blend of flavors with the slight sweetness from the potatoes and tartness from the goat cheese.

Ingredients:

  • 6 small sweet potatoes
  • ½ pound fresh spinach
  • ½ large onion, chopped
  • 4 eggs
  • 1 cup shredded mild cheddar
  • Parsley, to taste
  • ¼ cup goat cheese
  • Pepper, to taste
Sweet Potato-Crusted Spinach Quiche, sin cocer.jpg

Ready for the oven!

Directions:

  1. Preheat the oven to 400F (204C).
  2. Slice the sweet potatoes using a food processor.
  3. Lay the potato slices out in a greased pie dish in a crust-like fashion. Spray the crust with cooking spray and bake in the preheated oven for 15 minutes. After baking the crust, reduce the oven to 375F (190C).
  4. Spray a sauté pan with cooking spray and sauté the onion until lightly browned. Stir in the spinach and sauté until wilted and tender.
  5. Blend the eggs and cheddar cheese in a medium bowl. Add the herbs and goat cheese.
  6. Add the spinach-onion mixture to the egg-cheese mixture. Add salt and pepper to taste.
  7. Pour the combined mixtures into the sweet potato crust.
  8. Bake in the preheated oven for about 40 minutes until the quiche is firm and the cheese has browned.

Sweet Potato-Crusted Spinach Quiche, pedazo

Comments: Without having to do the pâte brisée there is really nothing too complex about this recipe. I used sweet potatoes from Trader Joe’s that sells 2-pound bags of small sweet potatoes. As you prepare the crust it may seem like a lot of sweet potatoes but trust me it’s ok. The original recipe calls for 1 cup of grated mozzarella but I used Horizon Organic Shredded Cheddar instead because it was what I had at home; Horizon’s cheddar does not have a very bold flavor so it’s a good alternative to the mozzarella.

Sweet Potato-Crusted Spinach Quiche, pedazo lado

Tartelettes with Fondue au Gruyère and Wine Flavoring

Quiches

(Tartelettes with Swiss Cheese Cream Filling  and Wine Flavoring)

Tartelette with Fondue au Gruyère and Wine Flavoring

Adapted from Mastering the Art of French Cooking by Julia Child

I have previously posted the recipe for tartelettes with just the fondue au Gruyère. Here is a slight variation where some of the milk from the master recipe is replaced with wine. Though I had absolutely loved the original tartelettes, I think these were even better. The blend of Gruyère with wine is heaven on Earth. These will make great appetizers for a party or get-together or just a regular meal at home.

Yield: 8 tartelettes

Ingredients:

  • Prepared tartelettes shells (see Tartelettes with Gruyère Cream Filling)
  • ½ tablespoon butter
  • 1 ½ tablespoon s minced green onions
  • ½ cup white wine
  • 2 ½ tablespoons butter
  • 3 tablespoons flour
  • 1¼ cups boiling milk
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • 1 egg yolk
  • 3½ ounces coarsely grated Gruyère cheese
  • 2 tablespoons butter

Directions:

  1. Preheat the oven to 450F (232C).
  2. Cook the green onions slowly with ½ tablespoon of butter in a small saucepan for a moment.
  3. Add the wine, raise the heat and boil down rapidly until the wine is reduced to ¼ cup.
  4. Cook 2½ tablespoons of butter and flour slowly together in a 2-quart saucepan for 2 minutes without coloring. Remove from heat and beat in the boiling milk and wine mixture with a wire whip. Then add the seasonings. Boil, stirring, for 1 minute and remove from heat. The sauce should be very thick.
  5. Place the egg yolk in the center of the sauce and immediately beat it vigorously in with the wire whip. Beat for a moment to cool slightly.
  6. Beat in the cheese and finally the remaining 2 tablespoons of butter. If not used immediately, cover the sauce with a piece of plastic wrap so that it touches and covers the surface.
  7. Arrange the prepared tartelette shells on a baking sheet. Fill each shell with the prepared fondue.
  8. Bake in the preheated oven for about 5 minutes or until the filling has browned on top.

Comments: The French have done it again with another piece of edible art. The cheesy, creamy deliciousness of these tartelettes cannot be described in mere words. You have to taste them to understand. There’s nothing too complex about this recipe. I do have a little tip for all my vegetarian friends out there. Gruyère is a very traditional, old-fashioned European cheese, meaning that they generally use animal rennet to make it. However, if you are living in the U.S., I can tell you that Trader Joe´s and Boar’s Head both have Gruyère that are vegetarian-friendly. No, they are not from Europe but they are still good. Though you could also use Emmental and/or Parmesan, I highly recommend Gruyère for its rich taste.

Tartelette with Fondue au Gruyère and Wine Flavoring, porción

Râpée Morvandelle

Quiches

(Gratin of Shredded Potatoes with Ham, Eggs and Onions)

Râpée Morvandelle

Adapted from Mastering the Art of French Cooking by Julia Child

Here is a recipe for a delightful French dish. I suspect the origins are of a rustic kind but that does not lessen the fact that it is delicious and possibly even elegant. We finished the entire thing in one sitting. I don’t like ham but I admit that it adds a nice flavor boost to this dish.

Yield: 4 large portions

Ingredients:

  • ½ cup finely minced onions
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • ½ cup (3 oz) finely diced cooked ham
  • 4 eggs
  • 2 tbsp parsley
  • 2/3 cup (3 oz) grated Gruyère cheese
  • 4 tbsp milk
  • Pepper, to taste
  • ¼ tsp salt
  • 10 oz potatoes
  • 2 tbsp butter

Directions:

  1. Preheat the oven to 375F (190C).
  2. Cook the onions slowly in the oil and the butter for about 5 minutes until they are tender but not browned.
  3. Raise the heat slightly, stir in the ham and cook for a moment more.
  4. Beat the eggs in a mixing bowl with the parsley, cheese, milk and seasonings. Then blend in the ham and onions.
  5. Peel the potatoes and grate them, using the large holes of a grater or the food processor. Squeeze out their water, a handful at a time. Stir the potatoes into the egg mixture.
  6. Pour the potato and egg mixture into an 11- to 12-inch baking dish. Set it in the upper third of the preheated oven and bake for 30 to 40 minutes until the top is nicely browned.

Comments: The râpée morvandelle is very similar to a large hash brown only it isn’t fried and is, in my opinion, more elegant. It is a very satisfying and filling dish that goes well with a salad. Julia Child says that it can even be baked in a pastry shell.

Quiche Lorraine

Quiches

Quiche Lorraine

Adapted from Mastering the Art of French Cooking by Julia Child

This is the classic quiche. It has the basic egg custard poured over bits of bacon. You could also replace the bacon with diced, cooked ham sautéed slightly.

Ingredients:

  • 3 to 4 oz bacon, cut into pieces
  • 1 8-inch partially cooked pastry shell in the pie pan or placed on a baking sheet (link)
  • 3 eggs
  • 1½ to 2 cups milk (or whipping cream)
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste

Directions:

  1. Preheat the oven to 375F (190C).
  2. Sprinkle the bottom of the pastry shell with the pieces of bacon.
  3. Beat the eggs, milk and seasonings in a mixing bowl until blended. Pour the mixture into the pastry shell.
  4. Set in the upper third of the preheated oven and bake for 25 to 30 minutes until the quiche has puffed and browned.

Comments: This is a very simple and quick recipe. What takes up the most time is making the dough and the pastry shell but if you have that ready ahead of time you can whip this up for a quick, last minute weekday dinner. If this one’s too “eggy” for you, try the Quiche au Fromage de Gruyère.

Quiche au Fromage de Gruyère

Quiches

(Gruyere Cheese Quiche)

Quiche au Fromage de Gruyère

Since I was little, my mom has made the Argentine-style quiches called tartas. My favorite one was always the ham and cheese one. Needless to say, I love this Gruyère cheese. Gruyère will give any dish a great boost of flavor.

Ingredients:

  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • Pepper, to taste
  • Nutmeg, to taste
  • 3/4 cup (3 oz) grated Gruyère cheese
  • Partially cooked pastry shell placed on a baking sheet or left in baking dish

Directions:

  1. Preheat the oven to 375F (190C).
  2. Beat the eggs, milk and seasonings in a mixing bowl until blended.
  3. Gradually add the grated cheese and blend well.
  4. Pour the mixture into the pastry shell.
  5. Set in the upper third of the preheated oven and bake for 25 to 30 minutes until the quiche is puffed and browned.

 

Comments: If you have the pastry shell ready ahead of time, this quiche literally only takes a few minutes to prepare. It’s very simple but easily pleases. If you would like, you may add pieces of bacon. Sprinkle them into the bottom of the pastry shell and then pour the egg and cheese mixture on top. That would be a mix between he traditional quiche Lorraine and the Gruyère quiche.

Quiche au Fromage de Gruyère, pedazo

 

Pâte Brisée

Quiches

(Pastry Dough, Pie Crust)

Quiche Dough, ready for baking

Quiche Dough, ready for baking

This crust was an incredible discovery. It is flaky, flavorful, and perfect in every way. My brother usually doesn’t particularly like homemade savory pie crusts but he loved this one. Everyone always comments on the crust when I make quiches. Here are the directions for partially cooked shells used for the quiches.

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup cake flour
  • 1 teaspoon salt
  • 1 ½ sticks (6 ounces) chilled butter, diced
  • 4 tablespoons chilled vegetable shortening
  • ½ cup ice water

Directions:

  1. Drop the flours, salt, and butter into the bowl of a food processor. Pulse 5 or 6 times to break up the butter.
  2. Add the shortening, turn on the machine and immediately pour in the ice water, pulsing about 3 times. At this point, the dough should look like a mass of small lumps and it should just hold when you press a handful together. If it’s too dry, add a few more drops of water and pulse.
  3. Turn out the dough onto the counter and push blobs of dough with the heel of your hand in front of you. Gather the dough into a relatively smooth cake and wrap in plastic. Refrigerate for at least 2 hours.
  4. Preheat oven to 400F (204C).
  5. Cut the chilled dough in half and keep one half wrapped and in the refrigerator. On a lightly floured surface, roll the other one into a circular shape about 1/8 inch thick. It should also be about 2 inches larger all around than your pie pan.
  6. Roll the dough up on your rolling pin and unroll it over a greased pie pan. Press the dough lightly into the bottom of the pan. Lift the edges of the dough and work it gently down the inside edges of the mold with your fingers, taking about 3/8 inch of the dough all around. This will make the sides of the shell sturdier. Trim off the excess dough with a knife.
  7. Push the dough 1/8 inch above the edge of the mold and press a decorative edge all around.
  8. Prick the bottom of the pastry with a fork.
  9. Grease the shiny side of a piece of aluminum foil and line the pastry with it. Press it against the sides of the pastry and fill it with dried beans or pie weights. This will keep the sides from collapsing and the bottom from puffing up.
  10. Bake in the middle level of the preheated oven for 8 to 9 minutes until it is set. Remove the aluminum foil and beans. Prick the bottom with a fork once more and return the pastry to the oven for 2 to 3 more minutes. When the shell is starting to color, remove it from the oven.
  11. Repeat with the other chilled half of the dough.
  12. They are now ready to be used for a quiche
Quiche, masa parcialmente cocida

The Prebaked Shell

 

Tartelettes with Gruyère Cream Filling

Other, Quiches

Tartelettes à la foundue de Gruyère

I had long wanted to make savory tartelettes and was super excited to make these. I think I ended up like these even better than a normal quiche. Below are the récipes for the pâte brisée and for the cream filling.

 

Pâte Brisée

Adapted from Julia’s Kitchen Wisdom by Julia Child

Makes about 8-10 tartelette shells

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup cake flour
  • 1 teaspoon salt
  • 1 ½ sticks (6 ounces) chilled butter, diced
  • 4 tablespoons chilled vegetable shortening
  • ½ cup ice water

Directions:

  1. Drop the flours, salt, and butter into the bowl of a food processor. Pulse 5 or 6 times to break up the butter.
  2. Add the shortening, turn on the machine and immediately pour in the ice water, pulsing about 3 times. At this point, the dough should look like a mass of small lumps and it should just hold when you press a handful together. If it’s too dry, add a few more drops of water and pulse.
  3. Turn out the dough onto the counter and push blobs of dough with the heel of your hand in front of you. Gather the dough into a relatively smooth cake and wrap in plastic. Refrigerate for at least 2 hours.
  4. Preheat oven to 400F (204C).
  5. Cut the chilled dough in half and keep one half wrapped and in the refrigerator. On a lightly floured surface, roll the other one into a circular shape about 1/8 inch thick or less. Now, you have to cut out circles for the base of the tartelettes. My tartelette kit comes with a cutter that is the right size for the mold. You can either use a tartelette pan or a muffin pan. If you use a muffin pan, you can use a round cookie cutter that will cut a round to fit the muffin mold. Place the rounds of dough into the greased molds and press the dough in place. You can make a design on the rim if you like. Prick the bottom of the dough with a fork.
  6. Grease the shiny side of a piece of aluminum and tear smaller pieces to fit the tartelette molds. Press them lightly against the tartelette shells on the bottom and sides and pour in beans or pie weights so that the bottom doesn’t rise and the sides don’t collapse.
  7. Bake for 7 to 8 minutes in the lower-middle level of the preheated oven until the shells are set but still soft. Remove the foil and pie weights, prick the bottom again with a fork and return to the oven. Bake for about 2 or 3 minutes more until the pastry just begins to color.
  8. Let cool slightly and remove the shells from the molds.
  9. Repeat with the rest of the chilled dough.

 

Fondue au Gruyère

(Cream Filling with Gruyère Cheese)

Adapted from Mastering the Art of French Cooking by Julia Child

Ingredients:

  • 2 ½ tbsp butter
  • 3 tablespoons flour
  • 1 ½ cups boiling milk (or boiling light cream if you wish)
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste
  • Cayenne pepper, to taste
  • 1 egg yolk
  • 4 ounces grated Gruyère cheese
  • 2 tbsp butter

Directions:

  1. Cook the butter and flour slowly together in a 2-quart saucepan for 2 minutes without coloring. Off heat, beat in the boiling milk, then the seasonings. Boil, stirring, for 1 minute. The sauce should be very thick.
  2. Remove the sauce from the heat. Place the egg yolk in the center of the sauce and immediately beat vigorously with the wire whisk. Beat for a moment more to cool slightly. Beat in the cheese and finally the butter. Use immediately.

Tartelette de Gruyère

Assembling the Tartelettes

Ingredients:

  • Tartelette shells (recipe above)
  • Fondue au Gruyère filling (recipe above)

Directions:

  1. Preheat the oven to 450F (232C).
  2. Arrange the tartelette shells on an ungreased baking sheet.
  3. Spoon the filling into the center of the tartelette shells. You may top with some cheese and melted butter if you wish.
  4. Bake in the preheated oven for about 5 minutes or until the filling is lightly browned on top.

 

Comments: We all loved these tartelettes. The filling is smooth and creamy. It is not at all stiff like a quiche filling because it only has 1 egg yolk instead of 3 whole eggs. I love fondue and, as the name suggests, the filling is reminiscent of it. Next time, I think I will try a variation where you substitute ¼ cup of the milk with a mixture of ½ tablespoon butter, 1½ tablespoons shallots/green onions and ½ cup of dry white wine. Hope you love these tartelettes as much as I did.

I couldn't resist adding more pepper and nutmeg to this melty deliciousness.

I couldn’t resist adding more pepper and nutmeg to this melty deliciousness.