Brie-and-Vegetable Tart
with No-Roll Crust and Pear-Almond Salad
This elegant tart is easier than it looks! No need to bust out the rolling pin tonight. Instead, combine garlic spread and flour, then press the mixture into your baking dish. Fill the golden crust with tender leeks, zucchini and gooey brie. This tart is delicious warm or at room temperature.
Ingredients: Zucchini • All-purpose flour (wheat) • Pear • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Grade A egg • Leek • Arugula and spinach mix (arugula, spinach) • Almonds • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Brown sugar (cane sugar, molasses) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Brie Cheese
(Contains: Milk)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
8 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
1 unit(s)
Zucchini
1 unit(s)
Leek
1 tsp
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 unit(s)
Pear
56 g
Arugula and Spinach Mix
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Brown Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Egg
(Contains: Egg)
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- In a small bowl, reserve 1 tbsp (2 tbsp) garlic spread to cook vegetables in step 3.
- In a large bowl, whisk together flour, 1/4 tsp (1/2 tsp) garlic salt, 1/4 tsp (1/2 tsp) pepper and 1 tsp (2 tsp) sugar. Add remaining garlic spread. Then, using clean hands, toss to combine until mixture is crumbly but holds together when squeezed.
- Line an 8x8-inch metal baking dish with parchment, leaving overhang on two sides (use a 9x13-inch metal baking dish for four servings, with overhang on the two long sides).
- Transfer dough to prepared dish. Pat dough into the bottom and about 1 inch up the sides.
- Prick pastry crust all over bottom and sides with a fork.
- Bake crust in the bottom third of the oven until lightly golden, 16-22 min. Set aside to cool slightly.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Thinly slice leeks. Using a strainer, rinse leeks to wash away any hidden dirt.
- Heat a large non-stick pan over medium. When hot, add reserved garlic spread, then swirl to melt. Add leeks and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Remove from heat, then lightly season with salt and pepper. Transfer to a plate to cool slightly.
- Meanwhile, in another large bowl, whisk together eggs and 1/2 tsp (1 tsp) garlic salt until smooth. Season with pepper.
- To the large bowl with eggs, add vegetables, then stir to combine.
- Pour vegetable mixture into parbaked pastry crust.
- Cut brie into 1/4-inch slices, then arrange over vegetable mixture.
- Bake in the bottom third of the oven until middle is set and edges are golden, 16-22 min.
- Heat a medium non-stick pan over medium.
- While the pan heats, line a plate with parchment paper. Measure 1 tbsp (2 tbsp) water. Set aside.
- When hot, add almonds. Toast, stirring often, until light golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
- Add brown sugar and measured water. Cook for 30 sec-1 min, stirring often, until brown sugar melts. Remove from heat.
- Transfer to prepared plate. (NOTE: Almonds will be very hot.) Season with salt. Set aside to cool.
- Meanwhile, core, then cut pear into 1/4-inch slices.
- In another large bowl, add vinegar, remaining garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then combine.
- Add pears and arugula and spinach mix. Just before serving, toss to combine.
- When tart is done, set aside to cool for at least 5 min.
- Cut brie-and-vegetable tart into slices, then divide between plates.
- Serve salad alongside.
- Sprinkle candied almonds over salad.
