Body Meals Nutrition

SIMPLE VEGAN TOMATO TART WITH BEET GREENS

vegan pie with tomato and beet greens

vegan pie with tomato and beet greens
The other day I found a recipe for a tomato tart in the allerhande, a local grocery store magazine, and I instantly knew that something similar would soon be made in my kitchen. Luckily, local and organic tomatoes are already available in the Netherlands, and to my big surprise, they taste the same as the ones picked in Dalmatian garden. This is the first year that I have found a fantastic supplier for local fruits and vegetables, and that makes me very happy. For this recipe, I have added beet greens for a healthy boost, which you can omit or substitute for spinach.

INGREDIENTS (serves 3-4):

  • 250 g puff pastry
  • 3-4 tbsp. pesto (LINK)
  • 1 tbsp. nutritional yeast
  • 500 g tomatoes, sliced
  • 3 tbsp. olive oil
  • 1 yellow onion, chopped
  • 200 g beet greens, washed, sliced, and the stalks (red part) and the leaves (green part) separated
  • 1 clove garlic, crushed
  • Spices: salt, black pepper, thyme and oregano
  • Greens for serving: arugula, basil, and parsley

INSTRUCTIONS:

  1. Prepare the puff pastry, roll it out to half a centimeter thick and place it on a parchment-lined baking tray. Brush with the pesto, sprinkle with the nutritional yeast and add the sliced tomatoes on the top. Sprinkle with salt, oregano, and thyme, and bake in a preheated oven at 180 degrees, about 20-25 minutes.
  2. In the meantime, in the pan with a lid add olive oil, chopped onion and the red part of the beet greens. Sprinkle with salt and sauté on medium-high heat for 5 minutes. Add the beet greens, close the lid and cook for 10 minutes, stirring occasionally. One minute before the end add the crushed garlic and additional salt if needed and mix well.
  3. When the pie is ready, cut it into triangles, add prepared beet greens on top, sprinkle with black pepper, thyme, and oregano and serve with fresh arugula, basil, and parsley. ENJOY!

HRVATSKI
JEDNOSTAVNA VEGANSKA PITA SA RAJČICAMA I LISTOVIMA CIKLE
Neki dan sam u magazinu lokalnog supermarketa uočila recept za pitu od lisnatog tijesta s rajčicama i znala sam da će nešto slično uskoro biti na mom stolu. Na svu sreću kod nas se već mogu kupiti lokalne i organske rajčice i za divno čudo okus je jednak onima u Dalmaciji. Ovo je zapravo prva godina da sam našla super dobavljača za lokalno voće i povrće, i zbog toga sam jako sretna. Voća i povrća nikad dosta! Receptu sam dodala listove cikle, za dodatni zdravi boost, koje možete izostaviti ili zamijeniti za špinat.

SASTOJCI (za 3-4 osobe):

  • 250 g lisnatog tijesta
  • 3-4 jušne žlice pesta (LINK)
  • 1 jušna žlica prehrambenog kvasca
  • 500 g rajčica, narezati na tanke kolutove
  • 3 jušne žlice maslinovog ulja
  • 1 žuti luk, nasjeckati
  • 200 g listova cikle, oprati, narezati i odvojiti stabljike (crveni dio) od listova (zeleni dio)
  • 1 češnjak češnjaka, usitniti ili zgnječiti
  • Začini: sol, crni papar, timijan i origano
  • Zelenje za posluživanje: rikola, bosiljak i peršin

UPUTE:

  1. Pripremite i razvaljajte lisnato tijesto na oko pola centimetra debljine i stavite ga na pladanj za pečenje obložen papirom. Premažite ga pestom, pospite prehrambenih kvascem i na vrh složite narezane rajčice. Posolite, pospite origanom i timijanom, i pecite u zagrijanoj pećnici na 180 stupnjeva, oko 20-25 minuta.
  2. U međuvremenu, u tavi ili zdjeli s poklopcem dodajte maslinovo ulje, nasjeckani luk i narezane stabljike listova cikle. Posolite i pirjajte na laganoj vatri oko 5 minuta. Zatim dodajte listove cikle, poklopite i kuhajte 10 minuta, povremeno miješajući. Minutu prije kraja dodajte usitnjeni češnjak i po potrebi dodatne posolite te dobro promiješajte.
  3. Kad je pita gotova, narežite ju na trokute, na vrh dodajte pripremljene listove cikle, pospite crnim paprom, timijanom i origanom i poslužite uz svježu rikolu, bosiljak i peršin. UŽIVAJTE!

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