Very full tart
From
Plenty
Cookbook
Page 84
Cuisine: Fusion
Course: Main Courses
quiche
vegetarian
Photo by Barbara
Photos (1)
Barbara
Reviews
2 reviews,
average rating 4.0 / 5
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This is essentially a quiche made with roasted vegetables, ricotta, and feta. It was delicious. Roasting the vegies is a bit of extra palaver but well worth it. As usual with this type of recipe, I used evaporated milk instead of cream to try to keep the fat down.
Although I blind baked the tart shell, it had a few holes and I was using a tart pan with a removable bottom, so some of the liquid leaked out, but it was still great.
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I made it for guests, and they really enjoyed it. My husband just mentioned this recipe recently, so he definitely remembered it, and how yummy it was. It looked so tantilizing (but I couldn't eat it because of an allergy...doh!)
I chose to make the dough myself, and that made the whole recipe take too long. I'm not sure if I will make it again because of all the steps involved. (I'm not a fan of buying store-bought dough.)
I always get nervous about releasing tarts from the pan, but it came... Read more
I chose to make the dough myself, and that made the whole recipe take too long. I'm not sure if I will make it again because of all the steps involved. (I'm not a fan of buying store-bought dough.)
I always get nervous about releasing tarts from the pan, but it came... Read more