Crustless Veggie Tart
May 14, 2013
This recipe is a great dinner idea. Also a lunch idea. And now that I’m thinking about it, it could make for a great breakfast too. So this is more of great idea.
It’s loaded with summer veggies and there’s no crust. Well, there’s a sort of crust made with eggplant. But no typical tart crust made with flour and butter. No grains + no gluten = paleo friendly (i.e., primal). And vegetarian. Honestly it doesn’t get much better than that.
The directions are so easy to follow, I feel that anyone can knock this recipe out of the ballpark.
Buy the right veggies at your local farmers’ market and you’re good to go.
So without further ado, here’s the crustless veggie tart. I like it so much I feel I will fall back on it many times in the future. It’s incredibly moist and light and forgiving. A great little recipe to tuck away in your files come May when the entire universe is on a diet with the impending summer (and beach body pressure on).
Crustless Veggie Tart Print this recipe!
Serves 4 (8 slices)
1 large eggplant
5 medium zucchini, diced
10 oz / 300 gr cherry tomatoes
4 free-range eggs (or 8 egg whites)
1 cup / 1.8 oz / 50 gr Parmesan cheese, grated
3 tablespoon milk
1 bay leaf
6 fresh mint leaves, finely chopped
1 + 1 tablespoons olive oil
1 teaspoon fine grain sea salt
ground black pepper to taste
Preheat oven to 350°F (180°C), place a rack in the middle.
Cut the eggplant into ¼-inch slices (even thinner if you manage to do it without cutting your fingers).
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely. Place the eggplant slices into the bowl of water. Let the eggplant rounds sit for at least 20 minutes to draw out the bitterness.
Heat one tablespoon of olive oil in a large skillet over medium heat. Spread the oil around the skillet to help brown the slices evenly.
Arrange the eggplant slices in the skillet, leaving space between the pieces so they cook better (you’ll need to cook them in batches). Cook 2 minutes then turn the slices and cook for further 2 minutes on the other side.
Transfer the eggplant slices to a plate. Set aside.
In same skillet, heat one tablespoon of olive, add zucchini and bay leaf and saute’ for 5 minutes.
Stirring every now and then. Add cherry tomatoes and cook for further 10 minutes or until the cherry tomatoes begin to crack. Remove from the heat, sprinkle with salt, remove the bay leaf and set aside.
Lightly grease with olive oil a 9-inch springform pan (or regular baking pan) and arrange eggplant slices to form a uniform layer.
In a medium bowl mix eggs, Parmesan cheese, milk and chopped mint. Pour egg mixture over eggplants. Bake in the oven for 8 to 10 minutes; the eggs will just need to start to cook.
Remove tart from the oven and top with zucchini and cherry tomatoes mixture. Season with salt and pepper and bake in the oven for further 12 to 15 minutes.
Serve hot, warm or cold!
One slice of this tart scores 129 calories, 6.2 grams of fat, 10.1 grams of carbs and 10 grams of protein.