It’s open, it’s colorful, and you can buy everything from fresh fish to vegetables and fruit.
For this recipe, shared by one of our favorite Dublin chefs, you will use the sort of spring-form pan used for cheesecake. Voila, your tart will be beautiful and even hold its shape!
Here’s what you’ll need to enjoy…
The Moore Street Vegetable Tart
A sprig or two of fresh thyme
2 cups of carrots, blanched and sliced fairly thin
1 cup cooked spinach. (Press it to remove excess water.)
2 cups sliced mushrooms
6 cloves (or more) crushed garlic
1 diced onion
1 cup of non-fat cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 Tbsp. chopped thyme
1 tsp. chopped oregano
1 tsp. chopped basil
1 – 2 tsp. ground black pepper
salt, to taste
1) Preheat oven to 375 degrees.
2) Spray that springy pan with oil spray.
3) Put a sprig or two of fresh thyme in the center of the pan. Now, line the pan with a layer of carrots.
4) Put the spinach in a bowl and set it aside.
5) Take out a heavy skillet and get out that spray again. Saute the mushrooms, half of the garlic, and the onions until the moisture is gone.
6) Mix this mushroom mixture with the spinach.
7) Blend the rest of your garlic, cottage cheese, eggs, Parmesan, thyme, oregano, basil. A food processor is great, but use a blender if you don’t have one or don’t feel like cleaning it.
8) Spoon the mix on top of carrots and smooth. Cover top with carrots or anything else you feel like tossing on there.
9) Out with the spray again. Spray the top. Bake in preheated oven until it’s semi-firm. Usually takes about 30 – 35 minutes.
You can use this as a main dish with a starch on the the side, or as quite a beautiful side dish.
Either way, let the tart cool before you remove it from the pan. And, like any tart, it is flexible, and tastes wonderful regardless of the temperature.
Enjoy! We’ll let you know how our latest turns out. Trying it, with a few additions this time, tomorrow night.
Best to all!
The Crew at Authentic Ireland