Cajun French: la carotte (la kar-ot) – carrot
Tonight dinner was to be a veggie loaf with different techniques. Laurie was going to place a pie crust on an inverted loaf pan, bake then fill. John was going to place the pie crust in the loaf pan, fill and bake. Neither happened…was not a good fit. Instead we decided to make a veggie tart and that was a perfect fit. We used the vegetables we had on hand and built the pie using egg and cheese as a binder. The main thing to remember is to season each vegetable to taste. This tart will take some time since each vegetable is steamed separately, but it was well worth it.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 pie crust
Olive oil
Broccoli flowerets
Carrots, steamed and halved
Red, Green, Orange Bell Peppers, sliced
½ onion, cut in slices
12 shiitake mushrooms, sliced
4 button mushrooms, sliced
Baby brussels sprouts, steamed and halved
2 eggs, beaten
1/3 cup shredded cheese, cheddar and mozzarella
1 Tbl mayonnaise
Salt
Cajun seasoning
Preheat oven to 425
Steam broccoli, carrots, and brussels sprouts separately
Once vegetable is steamed place in individual bowls
Half carrots and Brussels sprouts lengthwise
Heat 1 tsp olive oil to medium in cast iron skillet
Sauté onions and mushrooms until tender and remove
Place pepper slices in skillet and roast
Combine beaten egg, cheese and mayonnaise mixing well
Build Tart
Place pie crust on cast iron griddle
Come in about two inches and place broccoli
Add onions and mushrooms on top broccoli
Add carrots
Add brussels sprouts
Add peppers
Fold pie crust sides up and crimp
Spoon egg mixture over tart
Bake in preheated oven for 35-45 minutes until crust is golden brown and egg mixture is cooked.
Let rest 2 minutes
Slice and enjoy
