Veggie tarts are incredibly easy to make and will impress anyone you share it with. If you're a seasoned baker then I would make your own pie crust. It always tastes better homemade. However, if you're not into baking then you can easily buy pie crust or phyllo dough from the market.
It’s also easy to tailor this recipe to any veggies you have on-hand. The key is to use veggies that are pre-cooked and vegetables that are good raw but don’t contain a lot of water. Some of the best vegetables are: thin asparagus, sweet potato, corn on the cob, cherry tomatoes, broccoli/ broccolini, carrots, zucchini & parsnips.
- ¼ cup parmesan cheese (can use vegan parmesan)
- 1 teaspoon chopped fresh rosemary or herb of choice
- ½ cup cream cheese (can use vegan cheese)
- 1 garlic clove grated
- Himalayan salt & black pepper
- 1 pie crust, puff pastry or phyllo thawed (Gluten free is possible)
- 2-3 cups sliced pre-cooked (or quick-cooking) vegetables
- 4 scallions thinly sliced
- 4 rosemary, dill, thyme or oregano sprigs
- Extra virgin olive oil
- Greens if using, spinach, kale, chard, or cabbage
- Preheat oven to 425°
- Line baking sheet with parchment paper
- In a medium bow, whisk together egg, cream cheese, herb, garlic, salt and pepper.
- On a lightly floured surface roll dough out to 10 x 13 inch rectangle about ⅛ inch thickness
- Transfer dough to baking sheet
- Use a fork to pinch holes along pastry
- Roll ends of dough so it creates ¾ inch border
- Spread egg mixture evenly
- Layer veggies
- Sprinkle herbs
- Lightly drizzle with olive oil and sprinkle with salt and pepper
- Bake until pastry is golden and veggies are cooked through, about 20- 25 minutes
- Let cool on wire rack for about 15 minutes before serving
- Served topped with microgreens
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