For anyone who lazily rises around 12:30 pm on the weekend with a rumbling tummy and finds themselves earnestly grappling with what to eat, there is brunch. No need to wallow in confusion over a bowl of cereal or a sloppy burger because, for the most part, you can find some sort of happy medium with brunch. Blueberry pancakes are allowed, as are French fries. Maybe even on the same plate. No one’s judging. We love brunch because it’s so flexible, and you can hit a wide spectrum of tastes and flavors. One our of favorite brunch dishes is a savory tart. We think you’d agree that it’s hard to say no to anything with a crust.
Did you know there actually is a difference between a quiche and a tart? Both are pies of a sort with just a bottom crust, but a quiche is always savory, whereas tarts can be either sweet or savory. Now that you’ve received another tidbit of knowledge today, we encourage you all to go forth and make whichever you like best. Maybe your next brunch will feature some crazy concoction that brings together everything you love about breakfast and lunch in one.
Mixed Vegetable Tart – Serves 8
Citrus herb crust or store bought pie crust
1 cup milk
1/4 cup mayonnaise
2 cloves garlic, minced
1 medium red bell pepper, chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1/2 medium yellow onion, chopped
2 vine tomatoes, deseeded and chopped
1 cup white mushrooms, chopped
3 tablespoons fresh parsley, minced
2 tablespoons fresh chives, minced
1 teaspoon sugar
1 tablespoon kosher salt
1/2 teaspoon black pepper
1. Roll dough out large enough for a 11” tart shell, approximately 1/4” thick. Lay in tart shell and trim edges. Set in freezer to chill.
2. Whisk eggs, mayonnaise, salt, pepper and sugar until smooth. Add milk until combined. Stir in remaining ingredients.
3. Remove tart shell or pie crust from freezer and pour in filling. Bake in a preheated oven at 375 degrees for 30-35 minutes or until browned on top. Allow to sit 5-10 minutes before cutting.
Click HERE for printable recipe.
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