Makes 1 12-inch [30-cm] pizza
3 tbsp [45 ml] tahini
2 tbsp [30 ml] extra-virgin olive oil
1 tbsp [15 ml] freshly squeezed lemon juice
Pinch of salt & freshly ground black pepper
1 eggplant, peeled and diced
1 small yellow onion, diced
2 tsp [10 ml] extra-virgin olive oil
Generous pinch of dried oregano
1 recipe homemade pizza dough, or store-bought pizza crust
¾ cup [180 ml] shredded mozzarella cheese
1 tbsp [15 ml] Za’atar
1/3 cup [80 ml] crumbled feta cheese
Fresh thyme leaves
Salt and freshly ground black pepper
Place a pizza stone on the middle rack of the oven (optional – preferable if using homemade pizza dough) and preheat the oven to 500°F [260°C].
Put the diced eggplant and onion in a large mixing bowl. Drizzle with olive oil, a generous pinch of salt and dried oregano. Toss to coat. Spread on a baking sheet and roast for 15-20 minutes, until the eggplant is tender and the onion translucent and slightly browned. Once done, set aside to let cool and keep the oven on (and the pizza stone in, if using).
Mix all the ingredients of the tahini spread in a mini food-processor. If the mixture is too thick, add a little water, 1 tsp [5 ml] at a time, until a spreadable consistency is reached.
Roll out the pizza crust to the desired thickness, or take out the store-bought pizza crust, and set on a piece of parchment paper. Spread the tahini spread across the surface, sprinkle the mozzarella, the eggplant and onion mixture, za’atar and crumble feta on top. Drizzle with a bit of olive oil and season with a sprinkle of salt and freshly ground black pepper.
Bake the pizza for 10-12 minutes or until the edges crisp up and the cheese is melted. Garnish with a generous sprinkle of fresh thyme leaves and serve.
Recipe Credit: Adapted from Sara Forte, Sprouted Kitchen
A savory tart perfectly combining creamy and salty with the goodness of swiss chard.
Pie crust (pâte brisée)
1 1/3 cups [330 ml] all-purpose flour
½ tsp [1.25 ml] fine sea salt
½ cup [125 ml] chilled unsalted butter, diced (1 stick)
1 large egg, lightly beaten
2 tbsp [30 ml] extra-virgin olive oil
1 medium onion, sliced thin
1 bunch Swiss chard, washed and patted dry
4 slices prosciutto
4 eggs, lightly beaten
2/3 cup [160 ml] whole milk
Salt and pepper
Pinch of freshly grated nutmeg
4 oz [120 g] crumbled goat cheese
A few strigs of thyme
Make the crust: In a food processor, combine the flour, salt, and butter. Process at low speed for 10 seconds, until the mixture resembles coarse meal. Add the egg and mix again for a few seconds, until the dough comes together into a ball. If the dough is still a little dry, add a little ice-cold water, 1 teaspoon [5 ml] at a time, and process again in short pulses until the dough comes together. Turn out on a lightly floured work surface and gather into a slightly flattened ball without kneading. Wrap tightly in plastic and refrigerate for 30 minutes or up to a day. Let stand at room temperature before using, just long enough that the dough can be rolled out without cracking, about 10 minutes.
Preheat the oven to 350ºF [175ºC]. Grease a 10-inch ceramic tart pan with 1 teaspoon [5 ml] olive oil. Working on a lightly floured surface, roll out the dough in a 12-inch circle. Transfer the dough into the pan, prick the bottom all over with a fork, and press on the sides with your fingers so the dough will adhere. Bake for 7 minutes, until lightly golden. Remove from the oven (leave the heat on) and set aside.
Make the filling: While the crust is baking, heat 2 tbsp [30 ml] olive oil in a large pan over medium-high heat and cook the onion until translucent (about 3-4 minutes). Add the Swiss chard and cook until wilted. Remove from the pan and set aside to cool. In the same pan, quickly sauté the slices of prosciutto to get them nice and crispy. Remove from the pan.
In a large bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Layer the onion and Swiss chard at the bottom of the crust and slowly pour the egg mixture over it. Top with slices of prosciutto and crumbled goat cheese. Bake the tart for 30 minutes or until the tart is golden brown and the custard is cooked. Sprinkle with freshly chopped thyme and serve.
A quiche with a deep, earthy taste that is garanteed to wow guests.
Serves 8 (1 10-inch tart)
2 cups [500 ml] whole wheat flour, or a 50/50 mix of all-purpose and whole wheat
1 tsp [5 ml] fine sea salt
1 tsp [5 ml] dried herbes de Provence
1 tsp [5 ml] flaxseeds (optional)
¼ cup [60 ml] olive oil
½ cup [120 ml] cold water
1 tbsp [15 ml] extra virgin olive oil, plus more for greasing the pan
2 lb [900 g] sweet onions (such as Vidalia), thinly sliced
½ tsp [2.5 ml] fine sea salt
3 large eggs
¾ cup [180 ml] light cream
¼ tsp [1.25 ml]freshly ground pepper
2 tsp [10 ml] whole cumin seeds
1½ cups [375 ml] freshly grated Comté, about 5 oz [140 g] (substitute Gruyère)
Make the crust: Grease a 10-inch ceramic tart pan lightly.
Combine the flour, salt, herbs and flaxseed (if using) in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.
Transfer the dough carefully into the prepared pan and line it neatly. Place the pan in the fridge for 30 minutes to rest.
Make the filling: Heat 1 tbsp [15 ml] olive oil in a large skillet over medium heat. Add the onions, sprinkle with ¼ tsp [1.25 ml] of the salt, and stir. Cover, turn the heat down to low, and cook for 30 minutes, stirring from time to time, until the onions are soft and translucent. Remove the lid, turn the heat to medium-high, and cook for another 5 minutes, stirring regularly, unitl most of the liquids have evaporated. (This can be prepared up to a day ahead.) Let onions cool to room temperature.
Take the tart crust out of the fridge. Preheat the oven to 350°F [175°C]. Prick the crust all over with a fork, place a sheet of parchment paper on the bottom of the tart and fill with pie weights. Blind-bake the crust for 10 minutes. Remove from the oven (leave the heat on), remove the pie weights and parchment paper, and reserve until filling is ready.
Assemble and bake the quiche: In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining ¼ tsp [1.25 ml] salt, the pepper and the cumin seeds. Fold in the cheese and onions, and pour into the tart shell.
Bake for 35 minutes, until the top is golden and the center of the quiche is still slightly jiggly (be careful not to overcook it so it doesn’t become dry). Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is set. Serve warm, with a simple green salad.
You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350°F [175°C] oven to revive the crispness of the crust.
Recipe Credit: Adapted from two recipes by Clotilde Dusoulier, Chocolate & Zucchini
A Spanish twist on the French quiche.
For the tart
3 tbsp [45 ml] olive oil, plus extra for brushing
4 leeks, white and pale green parts only, sliced thinly and rinsed well
2 large onions, finely chopped
1 bay leaf
2 pinches dried thyme
¾ cup [187.5 ml] dry white wine
1½ [375 ml] cups milk
½ cup [125 ml] grated Gruyère cheese
1½ cups [375 ml] cooked long-grain rice
For the sauce
1 large jarred roasted and peeled red bell pepper
¾ cup [187.5 ml] chicken stock
4 tbsp [60 ml] light cream
Salt and pepper
Preheat the oven to 350°F (180°C). Brush an ovenproof dish (round or square) with oil. Heat the oil in a pan. Add the leeks, onions, bay leaf and thyme and pan-fry over low heat, stirring occasionally, until softened and translucent. Pour in the wine, cover and simmer for 12 minutes.
Beat the eggs in a bowl, then stir in the milk and Gruyère cheese. Mix the leeks and onions with the cooked rice in another bowl and add the egg mixture, then season with salt. Spoon into the prepared baking dish and bake for 30 minutes, or until the center is puffed and the top is golden.
Meanwhile, make the sauce. Remove and discard the seeds from the pepper and coarsely chop the flesh. Put the pepper and stock into a food processor and process to a puree, then pour into a pan and bring to a boil. Simmer for 2 minutes. Stir in the cream and heat gently but to not let boil. Season with salt and pepper. Turn the leek tart out onto a warm serving plate and serve immediately, cut into slices or squares, serving the sauce as accompaniment.
Recipe Credit: The Book of Tapas, Simone & Inés Ortega