Tuesday, August 9
Vegetable & Feta Tart, An Easy Weeknight Meal or Breakfast?
Last night was kind of a crazy busy night with the boys, a Dr.appointment for me 38th week check up woohoo! Our little Cupcake is almost done cooking!!! Then my husband worked late. But he came home with flowers knowing I was having a rough evening. Aww isn't he sweet?
After I got home from the Dr.s and bringing the kids out for ice cream I had no idea what to make for dinner. By the way what lucky little boys... ice cream before dinner?!?!
Anyways...I hadn't thawed any meat and I'm a meat and potato kinda girl. A meal isn't a full meal without a juicy steak on my plate!
So this is what I whipped up after rummaging through the fridge and the garden.
I had picked our last bunches of broccoli from the garden as well as a handful of cherry tomatoes, and fresh basil and I had some puff pastry, spinach, scallions, feta and a whole lotta eggs in my fridge. Perfect!
Vegetable Feta Tart:
1 sheet puff pastry
2 cups fresh spinach
1/2 cup cherry tomatoes
1 cup of broccoli
1/2 cup of feta cheese
1/4 cup half and half
1 tbs diced fresh basil leaves
1 clove minced garlic
Roll dough out just enough to fit into a 10 in tart pan. Roll pin across the edges to crimp dough off.
In a bowl whisk eggs and half & half together till they are light colored mix in garlic and basil. Set aside.
Fill tart with all of your veggies, I layered mine spinach and scallions first, then broccoli and the tomatoes ( I like it when the tomato skin gets nice and roasted as well as when the broccoli florets get crispy and crunchy on top mmm)
Pour egg mixture over the top, then sprinkle with your feta cheese.
Bake at 400 for 30-45 minutes till egg is cooked through.... and dinner is served.