Vegetarian Dishes Archives - The Midnight Baker

Simple Tomato Salsa

Judith Hannemann — Sat, 22 Oct 2022 23:00:07 +0000

Here’s a simple tomato salsa for folks not into heat.

Simple Tomato Salsa–No Heat

Do you have anyone on your list that either can’t eat anything hot or simply doesn’t like it? Then this simple tomato salsa is for those folks.

Really this is simply a dressed-up tomato salad. It may be basic, but it’s very good. This salsa pairs very well with my royal fish cakes. In fact it was featured in Mary Berry’s original recipe for those fish cakes. Since those fish cakes are full of flavor, the sauce that accompanies them should not overshadow their flavor; it should complement it.

End Of Harvest

This is an excellent recipe if you had a bountiful harvest of home-grown tomatoes. It’s a great way to use some of them up.

But if you don’t have home-grown tomatoes, be sure to choose a supermarket variety that has great taste. I usually choose the ones that come with the vine because they are consistently high quality. Cherry and grape tomatoes work well to as they are very flavorful. Avoid those ones that are cellophane wrapped as they have very little flavor which will spoil this salsa.In a pinch, Roma tomatoes may be used. They have more meat than water.

Other Ingredients

As for the remaining ingredients, this salsa will taste better with top-notch ingredients.

A nice fruity olive oil is perfect. Be sure to use either virgin or extra-virgin oil since those oils have a distinctive flavor that will enhance everything else.

White wine vinegar is recommended. You can either use the generic white wine vinegar or get fancy with champagne vinegar.

The Recipe

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Simple Tomato Salsa

Not to be confused with Mexican-style salsa, this is a very simple side dish that’s good with burgers or fish

Prep Time10

Cook Time0

Course: Salad, Sauce

Cuisine: American

Keyword: mild tomato salsa, no-heat salsa, tomato salad

Servings: 6

Calories: 113kcal

Author: Judith Hannemann

Ingredients

6 firm tomatoes deseeded, diced
1 small red onion finely chopped
1 tbs white wine vinegar
4 tbs olive oil
2 tbs chopped fresh parsley

US Customary - Metric

Instructions

Mix all ingredients in a small bowl. Season with salt, pepper to taste.

Nutrition

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Tomato Basil Pasta

Judith Hannemann — Tue, 20 Sep 2022 23:00:15 +0000

Tomato basil pasta is a great way to use those end-of-season tomatoes.

Tomato Basil Pasta–What You Do With All Those Tomatoes

If you grow tomatoes in your garden, you know you always end up with some amount at the end of the season. When you’ve canned or frozen most of them, there’s still the last stragglers. Well, this tomato basil pasta is exactly the dish you want to use up what you have. Incidentally, it’s great off-season too.

This recipe also has the benefit of being totally vegan. It’s nice served with a bit of grated Parmesan or Romano but then it’s vegetarian instead of vegan. I love grated cheese with tomatoes and pasta, but I’ll tell you this–you don’t need the cheese.

Totally Vegan

Made as is, this meal is meatless and totally vegan. Don’t let that fool you–you won’t miss the meat here. It’s a good recipe to keep in your arsenal to make when you have vegan or vegetarian friends over for dinner. It’s also great for folks who want to go meatless a day or two each week because the cost of meat is skyrocketing. You don’t have to make this with the last of the home-grown tomatoes. Off season, make it with grape tomatoes you can get at your supermarket.

For the vegetarians in your list, this also works when served with grated cheese. The cheese adds a bit of oomph to the taste but it’s really good without it. I’m a cheese lover but I find it’s great without it.

Pasta

The best pasta shape for this is good old spaghetti. It just makes a nice presentation.

As an aside, if you also have a bumper crop of zucchini, why not make some “zoodles” with that. That way, this will be a very low-carb meal but satisfying nonetheless.

The Recipe

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Tomato Basil Pasta

Use those end-of-season tomatoes

Prep Time10

Cook Time15

Course: Main, Main Course

Cuisine: American

Keyword: pasta with tomatoes, using up end-of-season tomatoes

Servings: 2

Calories: 704kcal

Author: Judith Hannemann

Ingredients

8 oz spaghetti style pasta uncooked
3 cups assorted tomatoes
1/4 cup olive oil
1 clove garlic finely minced
1 tsp salt
1/2 tsp pepper
Pinch of sugar
1/4 cup basil roughly chopped

US Customary - Metric

Instructions

Cook pasta according to package directions; drain and set aside.
Heat oil in a large skillet over medium heat. add garlic, salt, pepper and sugar; stir well.
Add the tomatoes and cook until the tomatoes rust and release their juices. Cook until the liquid is slightly reduced. Add the pasta and basil. Toss well. Serve immediately.
Serve with Parmesan or Romano cheese if desired. It’s still vegetarian with the cheese but no longer vegan.

Nutrition

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Stir Fried Brussels Sprouts

Judith Hannemann — Tue, 19 Jul 2022 23:00:02 +0000

If you love this veg, then you’ll flip over these easy yet tasty stir fried brussels sprouts.

Stir Fried Brussels Sprouts?

Why not?

In fact, stir fried brussels sprouts are a real treat! Knowing that brussels sprouts are not a lot of peoples’ favorite veg, I’m encouraging you to give them a try prepared this way.

The reason that sprouts are bypassed by some is that sprouts, more often than not, are overcooked. Sometimes overcooked beyond belief. When cooked to perfection, they are sweet and crunchy. Stir frying is one of the best ways to cook them. The risk of overcooking is slim by this method.

Do It Right

As with anything you do, it’s best to do it the right way for the best results.

They key to success with brussels sprouts, beyond not overcooking them is the proper preparation. With this recipe you start with fresh brussels sprouts so there’s a bit of attention that has to be paid to them.

Firstly comes choosing sprouts that are at their peak of freshness. If you grow them yourself, this won’t be a problem. However if you get them from the produce department in your market you’ll have to give them the onec-over. They’re sold loose so you can. Try to avoid those that are bagged already.

The very best tutorial I found comes from the experts at TheKitchn. It’s comprehensive and full of great information.

The Cooking

As with all stir frying, it’s done very quickly at high heat so you cannot slack here. Stir frying demands your full attention. The benefit is that it’s very quick so it’s not like a watch pot.

If the sprouts get singed on the edges, that will add great flavor. If your heat is high enough it will happen and be totally delicious.

I might add that if you want to get more adventurous with this veg, my maple roasted brussels sprouts have converted many a hater into a lover, so do try them!

The Recipe

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Stir Fried Brussels sprouts

Tasty way to serve sprouts

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Asian

Keyword: asian style brussels sprouts, brussels sprouts recipes, stir fried brussels sprouts

Servings: 6

Calories: 111kcal

Author: Judith Hannemann

Ingredients

1 lb fresh Brussels sprouts
1 cup sliced water chestnuts
2 cloves garlic crushed
2 tbs oil
1 tsp dark sesame oil
1 tsp salt

US Customary - Metric

Instructions

Prepare Brussels sprouts by trimming the root end and cutting a cross in the bottom--this helps them cook faster. Bring a large pot of water to the boil and add 1 tablespoon of salt. Add the Brussels sprouts and boil for 5 minutes. Drain and plunge into very cold or ice water. Drain thoroughly.
When sprouts are cool enough to handle, cut them in half.
Heat a wok or large deep skillet over medium-high heat. Add the oil and when the oil shimmers, add the sprouts, water chestnuts garlic and salt. Stir fry until the sprouts are deep vibrant green; about 4 minutes. Drizzle with sesame oil and toss to coat. Add any salt at this point if you need to.

Nutrition

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Fire Noodles

Judith Hannemann — Tue, 03 May 2022 23:00:44 +0000

Fire noodles make a great meatless main dish but also great as a cold salad.

Versatile Fire Noodles

Fire noodles is one of those dishes that can wear a couple of hats.

It’s a great main dish that you can also serve to any vegetarian guest because it’s really flavorful and filling. It’s also a good choice for a salad if it’s chilled. Now that we’re on the cusp of summer, delicious salads are a thing to be considered. Don’t forget picnics either. These noodles are just great no matter how you serve them.

Making this totally vegan is also an option. Any eggless pasta or rice noodles can be substituted. As far as the honey, that can be left out or a vegan syrup or sugar can fill in.

Why “Fire”

The “fire” comes from the colors of the peppers. There’s no heat in this at all. The chili paste adds no real heat; just a touch of flavor.

Since all bell peppers essentially taste the same, you can use whatever you have or what’s cheapest. If you do splurge and buy the red, orange and yellow, dice or slice what you don’t use and freeze them for later use. That’s what I do but bear in mind that they will be too limp after freezing to add to salads, so reserve those for cooking.

Best Noodles

In these types of recipes–or anything Asian with noodles–I always opt for lo mein noodles.

The reason for this is that it obviously makes Asian-style dishes more authentic. However, these noodles are a bit chewy so it makes the dish more satisfying. Lo mein noodles are available fresh in most big supermarkets, but you can also find the dry ones in the International aisle at the market. I buy them in bulk because I use them a lot.

If you can’t find them in either style, good old spaghetti will do nicely. Regular, #8 is best.

The Recipe

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Fire Noodles

Great meatless main or chilled as a salad

Prep Time10

Cook Time10

Course: Main, Main Course, Main/Side, Salad

Cuisine: Asian

Keyword: cold noodle salads, fire salad, meatless asian main dishes, salads for picnics

Servings: 4

Calories: 283kcal

Author: Judith Hannemann

Ingredients

1/2 each of red orange and yellow bell pepper
3 green onions sliced
8 oz lo mein noodles or spaghetti
2 tbs oil
1 clove garlic crushed
1 tbs sesame seed optional, for garnish

Sauce:

2 tbs soy sauce
1 tsp sesame oil
1 tsp grated ginger
1/2 tsp chili paste
1 tsp honey

US Customary - Metric

Instructions

Cook noodles as per package directions; drain and set aside.
Mix sauce ingredients in a small bowl and set aside.
Heat oil in a large skillet or wok. Add the garlic and bell peppers. Stir fry until peppers are crisp-tender. Discard garlic.
Add the cooked noodles and the sauce. Toss to coat.
May be served hot or chilled.

Nutrition

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Marinated Bean Salad

Judith Hannemann — Sat, 09 Apr 2022 23:00:55 +0000

Marinated bean salad is one of those salads that can be a complete meal. Totally vegan but totally delicious.

Marinated Bean Salad–An All-Season Salad

When my neighbor saw this she said it reminds her of summer. She’s right there because this or my Mexican 3 bean salad is generally on my menu when I have cookouts on my deck.

But I tend to think of this marinated bean salad as an all-season treat. In fact, it is a meal in itself when you think about it. Beans are a great source of protein and also a wonderful source of fiber so it’s pretty filling. To top that off–if you could–it’s totally vegan. Therefore, it’s a great main course when you’re serving those who don’t eat meat.

Economical Salad

Perhaps one of the best things about this recipe is that it is very economical.

Face it, beans are cheap. With rising prices, we’re all trying to economize where we can. Pasta, rice and beans are some of the best money savers around. Many of us are cutting down on meat too because it’s very high in price at the moment. What better way to save than with this delicious bean concoction.

It calls for canned beans which a lot of us already have in our pantry to begin with. I used white (cannellini) and red kidney beans because they make a great presentation. But you can use any variety or a combination of such.

Marinade

Basically, the marinade or dressing is a vinaigrette.

One tip I picked up from watching numerous Julia Child shows is that the proportion of oil to vinegar is a highly personal choice. She said she preferred more olive oil to vinegar and/or lemon juice. I’m totally the opposite. Therefore I suggest you mix up the marinade first and taste it. Then you can adjust for your personal taste.

The Recipe

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Marinated Bean Salad

Totally vegan and totally addictive

Prep Time10

Cook Time0

Course: Main/Side, Salad

Cuisine: American

Keyword: marinated kidney beans, mixed bean salad, salads using canned beans

Servings: 6

Calories: 305kcal

Author: Judith Hannemann

Ingredients

30 oz cannellini beans 2 cans, drained and rinsed
15 oz dark red kidney beans 1 can, drained and rinsed

Bean Marinade:

1/3 cup olive oil
1/3 cup chopped fresh parsley
2 tbs chopped fresh chives
1 tbs chopped fresh dill
1 clove garlic finely minced
1/4 cup white wine vinegar
2 tbs finely chopped red onion
1/4 tsp sugar
1 tsp kosher salt
1/2 tsp Aleppo pepper or red pepper flakes optional

US Customary - Metric

Instructions

Place beans in a large bowl.
In a small bowl, mix all the marinade ingredients. Pour over beans and toss to coat.
Cover the bowl and refrigerate for at least 1 hour. Toss well before serving.
Will keep well for about 3 days so you can make this ahead.

Nutrition

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Tomato Risotto

Judith Hannemann — Wed, 23 Feb 2022 00:00:44 +0000

Tomato risotto is a delicious side dish that can also double as a meatless main course.

Enjoy Tomato Risotto Two Ways

Two ways? Yep since you have a choice other than rice for this tomato risotto.

I know that sounds weird as risotto is a classic rice dish. However, you can get fancy and use whole grain in this one. I thought I’d live it up a bit and be out-of-the-box with using faro.

Faro is like barley–which I guess you could substitute as well. This grain made this recipe even better. It added a slight nutty flavor which elevated this side to another level of delicious. And it’s a great way to get some fiber into your diet deliciously.

Patience Is Important

Risotto requires a bit of patience in order to achieve the great creamy texture.

Hot liquid has to be added in small amounts until it’s almost absorbed before you add a little more hot liquid. The process repeats until all the liquid is gone. Plus it must be stirred constantly. The end result is worth the effort. This might be a dish you make for company or special occasions due to the work involved. It’s not something you’d make if you’re pressed for time and want dinner in a dash.

I have made an oven risotto that needs no tending but that is a rare recipe. Most are a bit labor intensive.

Vegetarian And Vegan

The beauty of this tomato risotto is that it can easily be made vegetarian with one substitution. To make it totally vegan, it’s just an additional substitution.

You can substitute vegetable stock for the chicken stock and to make it vegan, use a vegan cheese substitute for the Parmesan/Romano or eliminate it entirely. In my opinion, it’s just as good without the cheese whether you’re vegetarian or not.

The Recipe

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Tomato Risotto

Make it with arborio rice or faro

Prep Time15

Cook Time20

Course: Main/Side, Side Dish

Cuisine: Italian

Keyword: risotto with faro, tomato risotto, vegetarian risotto

Servings: 6

Calories: 368kcal

Author: Judith Hannemann

Ingredients

1/4 cup olive oil
1 medium onion finely chopped
3 cloves garlic finely minced or pressed
1 1/2 cups Arborio rice or faro
28 oz can whole peeled plum tomatoes cut into 1-inch/2.5 cm pieces
4 cups hot chicken stock
1/4 cup grated Parmesan or Romano cheese
2 tbs fresh basil chopped
Salt & pepper to taste

US Customary - Metric

Instructions

Heat a 4-quart/4 L dutch oven over medium heat. Add the oil and when the oil is hot add the onion and garlic. Cook until onions are translucent; about 2 minutes.
Add the rice or faro. Cook for 1 minute stirring so the rice/faro is coated with oil. Add half the tomatoes and 1/4 cup/60 ml of stock. Cook, stirring frequently, until liquid is almost absorbed.
Repeat, adding 1/4 cup/60 ml additions of the hot stock til liquid is absorbed, until the stock is all added.
Add the cheese, basil and remaining tomatoes, stirring to combine. Add salt and pepper to taste.

Nutrition

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Cheesy Roast Broccoli

Judith Hannemann — Wed, 12 Jan 2022 00:04:25 +0000

Cheesy roast broccoli is one of those sides that just may become a main dish!

Cheesy Roast Broccoli: Every Bite Crunchy

Here’s something way different than the usual broccoli and cheese casserole. Not to say that the usual one isn’t delicious, because it is. However, this sheet-pan way to do this cheesy roast broccoli is easy, delicious and is crunchy in every bite.

There’s a secret to getting roast veggies just right and it’s so simple you just won’t believe it. I think this method also reduces the fat a bit as well. But that’s only my opinion on that.

Since this is so good, I made it my entire meal. With meat prices so high, perhaps you, too, will think of this not only as a side dish; but a meatless meal in itself.

The Secret To Great Roast Vegetables

It’s as simple as a preheated baking sheet. Yes, that simple.

Just pop the sheet pan in and preheat the pan along with the oven. That sears one side of whatever you are roasting–it doesn’t have to be just broccoli!

This way you’re not dousing with oil when the veggies are on the pan. I don’t know about you, but I tend to use too much when doing this. When you keep to the small amount of oil and toss them in the bowl, I feel you use less. As an aside, I tried spraying them with the oil spray bottle I use for air frying. Even though that was in theory a great idea, the bit of oil that got sprayed into the oven smoked and smelled horrible. Needless to say I don’t do that anymore. That does not happen with the hot sheet, even though the broccoli was tossed with oil.

Best Cheeses

Cheddar is a natural with broccoli, so I stuck to that. I had some mild cheddar I wanted to use up so that’s the variety I used. Sharp cheddar would be wonderful as well.

Swiss is another great option. So is colby cheese. Stringing cheeses such as mozzarella would be good too if you serve this immediately.

The Recipe

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Cheesy Roast Broccoli

Crunch broccoli in every bite

Prep Time10

Cook Time15

Course: Main/Side, Side Dish

Cuisine: American

Keyword: making perfect roasted vegetables, roasted broccoli with cheese, sheet pan broccoli and cheese

Servings: 4

Calories: 294kcal

Author: Judith Hannemann

Ingredients

1 1/4 lb fresh broccoli florets
2 tbs olive oil
1 tsp salt

Crumb Mix:

2 tbs melted butter
1 clove garlic minced
1/3 cup panko breadcrumbs
3/4 cup shredded cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1/2 tsp freshly ground pepper

US Customary - Metric

Instructions

Place a sheet pan on a rack in the upper-middle portion of the oven. Preheat oven to 400F/200C (with the sheet heating with the oven).
Toss the broccoli with the oil and salt in a large bowl.
Spread the broccoli out on the hot sheet and roast until the bottoms of the broccoli are nicely browned; about 15 minutes.
While the broccoli is roasting, mis all the crumb ingredients in a small bowl and stir to combine.
Remove the pan from the oven and distribute crumb mixture over the broccoli. Set the oven to broil function
Pop the sheet under the broiler until the cheese is melted and the crumbs just begin to get golden brown--watch it closely so it doesn't burn.

Nutrition

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Cashew Cabbage

Judith Hannemann — Sun, 09 Jan 2022 00:00:08 +0000

Celebrate “Veganuary” with this delicious and totally vegan cashew cabbage.

Cashew Cabbage For Veganuary

Since I don’t think the word “celebrate” fits here I won’t use it. As I am understanding it, Veganuary is where you swap out some meals containing meat for vegan options.

This is a wonderful idea because you get to try new things and you just may find out you like them. As for me, I love all food and if you saw me in the flesh it’d be very apparent. So if you throw most any food my way, I’m sure to eat it. And for the record there’s some vegetarian/vegan dishes I’m crazy about.

Here you are substituting cashews for any meat. And yes, you can add some meat to this for those days you just feel like it or want to use up any leftovers. But trust me here, this tastes awesome with the cashews. The nutty flavor is perfect and you won’t miss the meat. Honest.

Love Egg Rolls?

Then you are bound to love this cashew cabbage. It tastes just like egg roll filling. In fact, if ever you make egg rolls use this recipe. I’ll tell you I was pretty surprised when I first made this. I adapted this recipe from one I found on Facebook that was posted by Just A Pinch. The original contained some ingredients I didn’t have on hand and didn’t think would “go” with the other ingredients. Therefore, I just kept to the basics. Had no fresh mushrooms on hand so I used canned button ones–haters can leave these out.

Shredding And Cutting

Truthfully, I find using a chef’s knife to shred cabbage a heck of a lot easier than any other home method, but if you have access to a commercial slicing machine like they have in the deli, use that.

When it comes to the carrot and making matchsticks, again I find using the knife more efficient, This can be done in a food processor but then you have all those parts to clean.

Just an FYI but when this dish is done, taste it. I used low-sodium soy sauce and didn’t add any salt because of the salt on the cashews. I haven’t been much into salt since my late husband’s heart surgery where he had to eat a reduced-sodium diet, but this needed a pinch of salt for my taste and maybe yours too. You can use regular soy sauce too–I will in future,

The Recipe

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Cashew Cabbage

Just like egg roll filling but vegan

Prep Time25

Cook Time15

Course: Main, Main Course, Main/Side, vegetarian dishes

Cuisine: Asian

Keyword: cashew cabbage, egg roll filling, vegan meals with cashews

Servings: 4

Calories: 345kcal

Author: Judith Hannemann

Ingredients

2 tbs oil
1/2 cup thinly sliced onion
1 carrot and cut into matchsticks
2 ribs celery thinly sliced
1 cup sliced mushrooms
1 cup cashews
1/4 cup white wine
1/3 cup soy sauce low-sodium preferred
1 1/2 lbs shredded cabbage
2 tsp sesame oil
1/2 tsp garlic powder

US Customary - Metric

Instructions

Heat a large deep skillet or wok over medium-high heat. Add the onion, celery and carrot. Stir fry for about 5 minutes.
Next add the mushrooms and cashews and stir fry for 3 minutes.
Add the wine, soy sauce, sesame oil, garlic powder and cabbage. Toss to blend then reduce heat to low, cover and simmer until the cabbage is wilted.

Notes

Based on 4 servings as a main course

Nutrition

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Chunky Tomato Soup

Judith Hannemann — Wed, 01 Dec 2021 00:00:10 +0000

Chunky tomato soup is quite possibly the best tomato soup you’ll ever eat. Quick cooking and easy.

Chunky Tomato Soup Tastes Like You Fussed

One taste of this soup will convince you that a great-tasting soup isn’t a lot of work.

When I first tasted this, it reminded me of pizza so I like to call it “pizza in a bowl,” but that might be misleading. However, if you don’t want to make pizza or go out for it, this might satisfy the craving.

This is also a soup you can make with common pantry items you likely have on hand. That’s a big plus in my book and you’ll definitely want to keep it in mind when you have unexpected guests–and who doesn’t during the holidays?

Easily Made Vegan

The soup is vegetarian–for those who include some dairy so there’s no substitutions necessary.

However, it’s easily converted to a vegan dish. The substitutions are easy; nut or oat milk can replace the cow’s milk. As for the croutons, you can always forego them but I understand the quality of vegan cheeses now is quite good. I’ve also heard that nutritional yeast is widely used by vegans to substitute for Parmesan. Of course, vegetable stock can replace the chicken. So this soup is quite versatile and can be served to practically anyone with some minor changes.

And if that isn’t all, it’s probably pretty light on calories too if you’re watching them.

Soup & Sandwich?

By all means! Especially if you’re serving people with larger appetites. For me now, a bowl of this soup suffices for a dinner. That wasn’t the case years ago though, so with guys and younger folks, a sandwich is probably necessary.

What is traditional with tomato soup–grilled cheese of course. With this soup I’d make a fancy grilled cheese made with mozzarella. Now it’d be more like pizza!

The Recipe

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Chunky Tomato Soup

Tomato soup is a perennial favorite

Prep Time10

Cook Time30

Course: Main, Main Course, Soup

Cuisine: American

Keyword: chunky tomato soup, quick tomato soup, tomato soup from canned tomatoes

Servings: 4

Calories: 419kcal

Author: Judith Hannemann

Ingredients

2 tbs vegetable oil
1 medium onion chopped
2 garlic cloves minced
2 tbs flour
1/2 cup milk
28 oz petite diced tomatoes 1 large can, don't drain
28 oz crushed tomatoes 1 large can, don't drain
1 tso dried basil
1 tsp dried oregano
14 oz chicken stock or vegetable stock

Parmesan Croutons

2 cups white bread cubes
4 tbs olive oil
1/4 cup grated Parmesan cheese

US Customary - Metric

Instructions

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly
Stir in crushed and petite diced tomatoes, basil, oregano and stock. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.
To make croutons, toss bread cubes with olive oil and grated cheese. Spread onto baking sheet and place into a preheated oven at 350F/180C. Bake until croutons are golden brown, about 10 minutes. Top soup with crouton.

Nutrition

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Rustic Cheese Tart

Judith Hannemann — Sat, 14 Aug 2021 23:00:54 +0000

Rustic cheese tart is very elegant but very easy! Vary the cheeses and herbs and it becomes something different.

Rustic Cheese Tart: Easy Yet Elegant

“Rustic” seems to be the watchword nowadays for things that are simple but make a big splash.

This Rustic cheese tart is no different. It’s as uncomplicated as you can get and makes a great presentation. That’s really saying something for a recipe that doesn’t take up much of your time since it uses common convenience ingredients.

The recipe makes only one, but I strongly suggest you double the recipe. Not only because it’s good and you can vary the cheeses so they don’t have to be the same, but because of how one of the ingredients is packaged.

Frozen Puff Pastry Sheets

I’ve often toyed with the idea of making my own puff pastry. Haven’t as of yet worked up the gumption to do it though. It’s pretty easy but for me it’s the time investment involved.

This is why I’m so glad it comes frozen in sheets. The brand I buy contains two sheets, however, they are not individually wrapped. This is why I suggested above that you double the recipe because the quality of the pastry sheets will deteriorate somewhat if it’s re-frozen. If you can manage to separate the sheets before they thaw, you are all set. I’ve never had much luck doing that which is why I made the doubling up something I would advise doing.

Change The Cheeses

The basic recipe uses a four-cheese blend and feta. However, you don’t have to limit yourself to those varieties.

Bleu cheese or Stilton would be excellent for this and very gourmet. In that case I’d limit it to bleu cheese alone. Any combo you like would be good so you can get adventurous here.

As far as the herb–choose anything you like that you think will pair well with the cheese you used. For the basic recipe, I used thyme because it’s one of my favorite herbs.

The Recipe

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Rustic Cheese Tart

So easy to prepare and delicious too

Prep Time10

Cook Time10

Course: Appetizer, Brunch, Side Dish, Snack

Cuisine: American

Keyword: cheese and puff pastry tart, easy bread sticks with puff pastry, puff pastry appetizers

Servings: 8

Calories: 229kcal

Author: Judith Hannemann

Ingredients

1/2 cup Mexican or Italian shredded cheese blend
1/3 cup crumbled feta cheese
1 egg yolk
1 sheet prepared puff pastry
1 egg
1 tbs water
1 tbs chopped fresh herb of your choice I used thyme

US Customary - Metric

Instructions

Combine the shredded cheese, feta and egg yolk in a bowl.
Roll out the pastry sheet on a lightly floured surface to a 10 x 12-inch (25 x 30 cm) rectangle and place on an uncreased baking sheet. Lightly beat the whole egg with the water and brush over pastry
Scatter cheese mixture over the pastry leaving a 1-inch/2.5 cm border on all sides.
Bake for 10 minutes in a preheated 425 F/220 C oven.. Top with chopped herb(s) and cut into quarters then cut the quarters into thin wedges.

Nutrition

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