Sup rebels! I’ve slowly been eating less and less meat during the week and incorporating a ton more veggies. I’ve been using salmon, beans, peanut butter, and eggs as my primary protein sources. It’s been working out well for me, and I can definitely see myself leaning out a little bit. But anyway, onto this amazing recipe: the veggie tart. This thought came about after I went to the Pinecrest Gardens farmer’s market and came home with a ton of veggies. I wanted to combine them all together instead of just cooking each one separate so they wouldn’t go bad. Since Greeks are known for their pitas, I figured it’d only make sense if I made a veggie pita, or veggie tart. A similar alternative I could have done is vegetable quiche, but I wanted to keep it light since this was my lunch for the week.
This recipe is super easy and extremely healthy and delicious. And- like all of my other recipes- don’t be afraid to bring out your inner rebel and make it your own. Whatever veggies you prefer, just throw them in there. I’d say keep it to about 4-5 veggies so it doesn’t get too heavy. Also- I used goat cheese for mine, but feel free to use feta or mozzarella or whatever. Try your own version and let me know how it comes out.
The version pictured:
For the bottom layer, I put caramelized onion and garlic, then I layered sliced sweet potato, roasted broccoli, golden beets, sliced heirloom tomatoes, goat cheese, fresh cut basil, olive oil and salt.
- Pillsbury refrigerated pie crust
- 1 onion
- 2 cloves garlic
- Olive oil (to drizzle)
- Salt (to taste)
- 5-8 basil or dill leaves
- 1/4 cup broccoli
- 3-5 carrots carrots, chopped
- 1/3 sweet potato
- 1-2 golden beets
- 1/2 zucchini
- 1-2 tomatoes
- 3-5 swiss chard stems
Preheat the oven to 400°. First, you want to caramelize the onions and garlic. Heat up some olive oil in a saute pan. Chop up the garlic and onion. When the oil is heated, throw them in and saute on a low heat until they turn soft and brown. Roast whatever other veggies you’d like to add by drizzling them in olive oil and sprinkling a little salt. Roast in oven at 400° for 30-45 mins.
*if you’re adding sweet potato, wash it and microwave for 4-5 mins and slice.
*if you’re adding golden beets, wash them, cover them in olive oil, wrap in aluminum foil, and roast in oven at 375° for 45-60 mins. Let them cool, peel off the skin and slice.
Unroll the pie crust onto a lined baking sheet. Try to stretch it out so it’s more of an oval/rectangle shape rather than a circle. In the center, add the caramelized onions, then layer your roasted veggies. Once you’ve added the veggies, top with the crumbled goat cheese, drizzle some olive oil, and sprinkle the salt. Put in the oven and bake for 15-20 minutes, or until crust turns brown. Cut into 4 pieces and enjoy! (try not to eat the whole thing at once, it’s very tempting)