Eating Like It's Sunday...
This really has been quite the week+! I have had such a wonderful time with my sweet friend Savannah. Last Monday was our birthday, and we played tourists. We went to the National Cathedral, the zoo to see the pandas, Georgetown Cupcakes of course, and the American History Museum! It was quite a day, and it was only the first of her 10 day trip, I just dropped her off at the airport, and I'm sad to see her go! We've had so much fun watching chick-flicks, eating some fun food, and sharing so many laughs together. We were in NYC this weekend, and I couldn't have asked for a better travel companion! (stay tuned for my NYC must do list next week!)
Since I knew last week was going to be hectic, and I knew I needed to have something ready for lunch everyday that I wouldn't have to think about or I wouldn't eat, so I made this beautiful savory-veggie tart. Doesn't it make your mouth water just looking at it?
It couldn't have been easier to make, and it's so easy to re-heat at the office for a delectable lunch. I ate mine with a fried egg and rotisserie chicken, I felt like I was having a fancy Sunday brunch Monday-Friday, sans the mimosas (if only it were still Mad Men days)! This is the perfect summer to fall lunch, with yellow squash, zucchini, carrots, prosciutto, and cheese all wrapped in an olive oil-wheat crust, it's a perfect mix of vibrant, savory flavors and sweet veggies. It's the ideal make a head lunch! If you're not the eat-the-same-thing-everyday type, it freezes great, just wrap in parchment paper and stick in individual ziplocks, it will defrost by lunch time and it's great heated in the toaster oven.
Veggie Tart with an Olive Oil-Wheat Crumbly Crust
olive oil and milk...
combine the wet and dry...
mix it up a bit then turn it out into your tart pan...
form the crust...
slice your veggies...
lay down a layer of cheese to act as a binder...
start layering in your veggies, one row at a time...
finish off the circle, then fill in any empty spots...
let bake for 40 minutes or so, then crank up the heat, top with cheese and bake a little more...
Hope you enjoy!
VEGGIE TART WITH AN OLIVE OIL-WHEAT CRUMBLY CRUST
savory-olive oil crust
1 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoon thyme
2 teaspoon oregano
2 teaspoon salt
fresh cracked pepper
fresh basil chopped finely
1/2 cup olive oil - chilled
3 tablespoons milk
2 small yellow squash - cut in half and sliced thin*
2 small zucchini - cut in half and sliced thin
3 medium to large carrots
1 8oz package prosciutto - cut into thin strips
1/2 cup shredded cheese - your choice! I used mozzarella
preheat your oven to 350 F
make your crust by whisking together all the dry ingredients
combine your cold olive oil and cold milk - try to emulsify this mixture so that you get an olive oil milk mixture
combine the wet and dry ingredients
mix together until you get a crumbly mixture that can be pressed/formed into a tart pan
sprinkle the tart with a little bit of cheese - this will help the veggies stick to the crust
take your veggies and follow the outside edge of the circle, continue until you get to the middle of the tart
go back and fill any wholes or spaces with the leftover veggies - you want it good and stuff because it will shrink as it bakes
place in the oven on a cookie sheet and bake for 40 minutes
turn up the temp to 450, remove the tart and cover with the remaining cheese let cook for another 5-10 minutes, the cheese should be melted, and the edges of the prosciutto should be slightly cripsy
let cool, either enjoy it right a way, or let cool completely, wrap in individual packages and freeze or store in the fridge.
*to slice the veggies so they're about the appropriate hight, cut the squash in half, then slice with cut side down (if using a traditional knife) or with the cut side out to one side or the other (if using an mandolin).