Spinach and Goat Cheese Tart in a Potato Crust. Method: Peel potatoes and slice into 1/8-inch-thick rounds.
Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. When hot, add a layer of potatoes to the pan and cook, turning once, 3 to 4 minutes per side, until golden and easily pierced with a knife. Set aside on a plate lined with a paper towel. Repeat with remaining potatoes. When potatoes are done, add another tablespoon of olive oil to the pan. Preheat oven to 350°F. Release the spring from the pan and gently lift off the sides. Pumpkin and Mushroom Pie. Method: For the dough, mix together egg, oil, juice and 1/4 cup water in a medium bowl until combined.
Add both flours and mix until dough is smooth. Cover and refrigerate for at least 1 hour. Meanwhile, for the filling, mix together pumpkin, feta cheese, chopped sage, salt and pepper. Set aside. Preheat oven to 375°F. Bake pies on a parchment paper-lined baking sheet until golden brown, 25 to 30 minutes. Roasted Vegetable Pesto Tart - Simple Easy to Cook Recipe by Archana's Kitchen. A delicious pie crust that has a touch of sweetness and salt, baked to a flaky perfection and filled with roasted vegetables and pesto is a perfect one to make for one of those days when you have a large gathering of guests over.
The crusts can be made about a week ahead and the vegetables and pesto can be roasted and kept a day ahead as well. Make it into tiny bite size tarts or four inch tarts or even wedges cut out from a large tart - it is simply delicious. Makes: serves 12 Ingredients1 crust recipe1 cup zucchini, chopped1 cup red bell peppers, finely chopped½ cup pitted black olives, chopped1 cup chopped spinach/mushrooms sliced1 tablespoon herb pesto1 cup shredded cheese 1 egg¼ cup milk½ cup creamSalt and pepper to tasteChilli powder or Cayenne Pepper to tasteOlive Oil MethodPre heat the oven to 180 C. Easy Vegetarian Pot Pie Recipe. We just came back from London last week where delicious savory pies are quite common.
My easy veggie pot pie was one of Wishful Chef’s most popular recipes of 2012 and a recipe staple for us this time of year. See the original recipe with updated images below. For a quick and delicious weeknight (or any night really) dinner, try this easy vegetarian pot pie recipe. I personally love all kinds of pot pies and think it’s the ultimate comfort food. I love the creamy filling and flaky, buttery crust. Stir together garlic, shallot, leeks, carrots & celery, then mix in mushrooms and potatoes. Stir in flour, then add vegetable broth, cream, peas and herbs. Line the tips of your ramekins with a strip of puff pastry, then fill with vegetable mixture. Top ramekins with puff pastry for the lid and seal with a fork. Prick the tops of the pot pies with holes for ventilation. Butternut Squash and Lentil Pot Pie. Food is linked to many memories in my life.
While I didn’t always eat homemade food when I was young, the link is still there. I’ve said this before but I was (and am) extremely fortunate. I didn’t grow up going to a “babysitter” in the traditional sense but instead I always hung out with my grandparents. While my grandparents fed me what I wanted (McDonald’s- a sad byproduct of being a misinformed child of the nineties) there would be the rare time they would put their foot down and cook something.
Sure, the pot pies they cooked were frozen and sure, the pot pie probably had the same about of crap as the McDonald’s meal had; however, the experience was not the same. Tomato Zucchini Tart with Herbs and Parmesan. It's zucchini season!!
Because this stuff always grows in abundance, there can never be enough zucchini recipes. Here is my contribution. I enjoy making light vegetarian tarts for weekend lunches. Whatever vegetables are in season, will find their way into my tarts. The tricky part with vegetarian tarts is their seasoning. Crust 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat flour 1 teaspoon salt 1 teaspoon baking powder. Vegetable Pot Pie. Since yesterday was Pi Day, and I’m trying to keep things healthy around here, I decided a vegetable pot pie would be a festive way to celebrate without loading up on sugar.
I bookmarked a healthy Chicken Pot Pie recipe on Eat Clean Live Green, but wasn’t overly excited about a)the fact that it contained chicken or b)brown rice and flax standing in for a pastry crust. So I took what I liked from that recipe (white beans, turnips, carrots, and no heavy cream), added a few extra vegetables, and topped it with whole wheat pastry. Mike was a little disappointed about the lack of meat, so I promised him that next time I’d put diced turkey in his. I, however, thought it was one of the best pot pies I’ve ever had, and I’m honestly a little sad the weather is warming up and it won’t be seasonally appropriate much longer. Recipe: (inspired by Eat Clean Live Green, with crust adapted from A New Way to Cook by Sally Schneider) First, prepare the crust. Preheat oven to 375 F. Share. Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage. We are right in the middle of pumpkin season and it was about time that I did something with them!
Luckily with the weather cooling down, roasting is on the table again and roasting is my favourite way to cook pumpkin as it enhances and brings out it's flavour. Near the end of last winter I had an idea to do a butternut squash and gorgonzola quiche but since spring produce was already starting to show up I decided to just hold off on it and I have been waiting impatiently ever since. Now that the winter squash are once again here it was time to try making the quiche and now I was thinking that a pumpkin version would be even better!