Brie-and-Vegetable Tart

Name: Brie-and-Vegetable Tart with No-Roll Crust and Pear-Almond Salad
Total time: 55 min
Yield: 2
Cuisine: French
Ingredients: 125 g Brie Cheese; 1.5 cup All-Purpose Flour; 8 tbsp Garlic Spread; 1 unit(s) Zucchini; 1 unit(s) Leek; 1 tsp Garlic Salt; 1 unit(s) Pear; 56 g Arugula and Spinach Mix; 1 tbsp White Wine Vinegar; 1 tbsp Brown Sugar; 28 g Almonds, sliced; 2 unit(s) Egg; 1 tbsp Oil*; 1 tsp Sugar*; 0.13 tsp Salt*; 0.31 tsp Pepper*

with No-Roll Crust and Pear-Almond Salad

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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).

Tags:

New

Allergens:

Milk

•Hvede

•Soja

•Schwefeldioxide und Sulfite

•Amandelnoten

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time55 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

125 g

Brie Cheese

1.5 cup

All-Purpose Flour

8 tbsp

Garlic Spread

1 unit(s)

Zucchini

1 unit(s)

Leek

1 tsp

Garlic Salt

1 unit(s)

Pear

56 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar

1 tbsp

Brown Sugar

28 g

Almonds, sliced

2 unit(s)

Egg

Not included in your delivery

1 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

0.31 tsp

Pepper*

Nutrition Values

Calories1290 kcal

Fat80 g

Saturated Fat24 g

Carbohydrate108 g

Sugar22 g

Dietary Fiber11 g

Protein37 g

Cholesterol245 mg

Sodium1880 mg

Trans Fat0.5 g

Potassium950 mg

Calcium550 mg

Iron8.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Small Bowl

•Measuring Spoons

•Baking Dish

•Strainer

•Large Non-Stick Pan

•Parchment Paper

•Medium Non-Stick Pan

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.