Okay, we're not having rice with dinner. We're having this deliciousness.
It looks complicated, but it's actually an impromptu use of leftovers. I had some onions and parsley that's been sitting around, so I caramelized the onions and added the parsley to make a filling for tart. I then made a basic 50% whole wheat pizza dough (thank you, Mark Bittman) with plenty of salt and cracked pepper.
Folded everything together and topped with a generous grating of pecorino cheese (I keep a wedge in the freezer), popped it onto a baking sheet that had been pre-heated in a 500 degree oven (or as hot as your oven will get) and baked until puffed up and crisped around the edges and bottom. If the folds start to brown too quickly, cover the tart loosely with a sheet of aluminum foil.
It looks complicated, but it's actually an impromptu use of leftovers. I had some onions and parsley that's been sitting around, so I caramelized the onions and added the parsley to make a filling for tart. I then made a basic 50% whole wheat pizza dough (thank you, Mark Bittman) with plenty of salt and cracked pepper.
Folded everything together and topped with a generous grating of pecorino cheese (I keep a wedge in the freezer), popped it onto a baking sheet that had been pre-heated in a 500 degree oven (or as hot as your oven will get) and baked until puffed up and crisped around the edges and bottom. If the folds start to brown too quickly, cover the tart loosely with a sheet of aluminum foil.
0 comments:
Post a Comment