Tarte

I have been taking it easy,
resting, relaxing, healing,
no housework, nor any shopping,
simply being, reflecting, feeling......
The fridge was empty,
the kitchen quite bare,
a few ingredients for dinner,
were put together with love and care.....
I didn't think of blogging,
as I chopped, steamed and rolled,
so no measurements were taken,
as I placed the tarte in the mold......
It looked pretty and full of color,
so well, how could I resist,
offering you my dinner,
even with no measures on the list.......

Crust:

Whole wheat flour

Millet flour

Flax seeds

Sunflower seeds

Olive Oil

Sea salt to taste

Water

Take a handful of sunflower and flax seeds.

Crush them together in a mortar with the pestle,

then add them along with the salt,

to equal parts of wheat and millet flours.

Pour enough olive oil, to make a crumbly mixture,

then add just enough water and knead it to a firm dough.

Spray a tart or pizza pan mold with some olive oil.

Roll out the dough with a rolling pin
on a lightly floured surface; about 1/8 of an inch thick.
If necessary, add a few sprinkles of flour
under the dough to keep the dough from sticking.
Carefully place it into the mold and trim the edges to fit.

Bake it in a preheated oven at 180 C for 15 minutes,
till the crust is almost but not all done. 

Filling:

Green Pesto

Mustard

Cherry tomatoes

Green and red peppers

Broccoli

Asparagus

Steam the broccoli and asparagus for 5 minutes.

Julienne the red and green peppers.

Spread a layer of green pesto on the crust,

then add a thin layer of grainy mustard on top of it.

Place the steamed broccoli and asparagus,

top with the peppers and cherry tomatoes.

Spray generously with olive oil.

Garnish:

Parmesan Dusting

Chili flakes

Dried Garlic flakes

Dried oregano, thyme, basil

Sea Salt

Sprinkle the garnish on top of the vegetables.

and put it back into the oven at 150 C

for another 10 minutes, just enough to warm the tart.

Eat it right away!!!! 

 

 

Notes:

I'm glad I took some pictures,

before I put the tarte into the oven

for the final 10 minutes,

because when it was ready,

we ate the whole lot,

and forgot all about shooting!!!

You can choose different vegetables,

whatever you find in your fridge,

I used whatever I could find in mine.

As for the crust, you can use any other

blend of flours, but do use some seeds,

they add a lovely crunch and texture to the crust.

I usually do gluten free,

but on rare occasions, wheat will do me fine.

This is just an idea, use it and make it yours........

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.