After consuming a lot of meat over the holidays, I think I’m ready to detox with a healthy vegetable dish. I found this recipe for a vegetable tart that you can make ahead and reheat the next day. It looks more like a pie, actually, than a tart, but it still looks good with all those greens.
This vegetable tart uses asparagus, peas, and watercress. You can also substitute the veggies with spinach or broccoli depending on your preference. I also tried mixed vegetables such as carrots, corn, and peas and it tastes just as good. Instead of cheddar, you can also use mozzarella. Cheese always makes food tastes better so you can experiment with different cheeses. Not sure about blue cheese though because of its slightly sour flavor.
What I like about this healthy vegetable dish is that it’s easy to make. It’s perfect for make ahead meals so when you’re too busy to cook breakfast or lunch, you can just reheat it from the fridge. Especially now that people are back to work, and with a hangover from the holidays, it’s challenging to prepare a meal. This is also perfect for packed lunch. You can just grab a slice and bring it to work or school. Perfect with some sliced toast or wheat bread for a light meal.
What about you? Care to share some of your healthy vegetable dishes?
Don’t forget to share this with your friends! Leave us a comment, too, once you’ve tried this dish.
If you’re looking for more healthy dishes, try dish healthy asparagus dish, too.
Make Ahead Vegetable Tart
- 500 g (1 block) shortcrust pastry
- plain flour for dusting
- 25 g cheddar freshly grated
- 200 g fresh asparagus spears hard ends trimmed
- 100 g frozen peas thawed
- 2 eggs
- 100 g sour cream
- 150 g heavy cream
- nutmeg for seasoning
- 100 g watercress
- 300 g goat's cheese
- On a flat surface, lightly sprinkle flour on it. Roll out the pastry block into a rectangle. Fold in half, sprinkle with cheddar cheese, and roll into a ball, then flatten it until it can fit into your tart tin with the edges hanging over a bit. Chill for 20 minutes.
- In the meantime, boil some water and cook the asparagus for 3 minutes. Drain and rinse under cold water.
- Preheat oven to 93°F (200°C). Prick the base of the tart with a fork. Line the base with round parchment paper and fill it with baking beans or rice. The purpose is to add weight to the pastry and hold it flat. Bake for 30 minutes.
- After 30 minutes, remove the baking beans or rice, prick the pastry if it has puffed up, and bake for another 10 to 15 minutes until browned.
- While waiting, beat the eggs in a mixing bowl. Add the sour cream and heavy cream. Season with nutmeg.
- When the pastry is ready, scatter the peas and watercress over the tart. Sprinkle half of the crumbled goat's cheese and pour the cream mixture over it. Spread the asparagus spears on top then slice the rest of the goat's cheese and arrange on top.
- Bake for 25 to 30 minutes until the custard is set and the cheese is bubbly and golden brown.
- Let the tart cool in the tin before slicing. This can be made a day ahead and just reheat in the oven the next day.