Monday, May 30, 2016

Summertime Tart

My husband does not eat eggs. Can't stand them. So, don't tell him that a tart has eggs that hold it together. Also, since he doesn't like vegetables that much either, please don't tell him that all the little colorful pieces in this tart are nothing other than vegetables. Here's to eggs and vegetables!


1 pie shell
1 tsp olive oil
1/2 cup sliced leek
1/4 tsp minced garlic
1 cup sliced new potatoes
1 cup corn kernels
1 Tbs. chopped pickled jalapeno pepper
    (or 1 tsp. minced jalapeno pepper)
1 tsp. dried oregano
1 tsp. dried marjoram
1 Tbs. minced fresh basil (or 1 tsp. dried basil)
3 eggs
1 cup soy, coconut, or almond creamer


Preheat the oven to 375F. Heat the olive oil in a skillet over medium high heat. Add the leek and garlic and cook for about 1 minute. Reduce the heat to medium, then add the celery, red pepper, corn kernels, and jalapeno. Cook another 2 minutes, until the corn begins to get brown in places. Add the spices to the vegetables, stirring to combine. Pour the vegetables into the pie shell. Mix the eggs and creamer together, stirring well to combine. Pour the egg mixture over the vegetables. Place the pie into the oven, and bake for about 40 minutes, until the top begins to brown, and the eggs are set.

Stealthy Cooking Tip:  I've been on the hunt for a tasty gluten free pie shell, but haven't found one yet. This one, as you can probably tell from the photos, tends to fall apart. Also, it's made with real butter, which made actually made it taste too buttery. So, I'll continue my quest for a gluten free option, and when I find one, I'll either share my source with you, or share the recipe, whichever works out first.  

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