alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mixed Melon Tart

    Share

    Mixed Melon Tart

    This tart is a light and refreshing way to crown a meal. You can prepare all the parts ahead of time so that all you do is assemble before serving. Goats’ milk yogurt adds an extra depth of flavour to the tart, but it can easily be replaced with plain yogurt.

    Advertisement

    2 cups (500 mL) low-fat goats’ milk yogurt
    3 sheets phyllo dough, thawed
    2 Tbsp (30 mL) coconut oil, melted, plus extra
    1/4 cup (60 mL) finely chopped almonds or hazelnuts
    2 Tbsp (30 mL) honey, divided
    1/2 vanilla bean, split and seeds scraped out
    1 tsp (5 mL) lime zest
    1 Tbsp (15 mL) lime juice, divided
    1/8 tsp (0.5 mL) ground cardamom
    3 cups (750 mL) mixed melon balls or cubes (such as watermelon, honeydew, or Sharlyn)

    Line sieve or colander with wet cheesecloth and place over bowl. Place yogurt into cheesecloth, wrap cheesecloth overtop yogurt to cover and place plate on top of yogurt. Allow yogurt to drain in refrigerator overnight.

    Preheat oven to 375 F (190 C).

    Unroll phyllo on clean work surface. To prevent phyllo from drying out, cover with barely damp towel. Working with 1 sheet of phyllo at a time, lightly brush dough with coconut oil and sprinkle with ground almonds. Lay another sheet of phyllo overtop and brush with more oil and sprinkle with almonds. Repeat with last layer of phyllo.

    Take one of the long edges and fold it over to meet the other edge. Brush phyllo again lightly with oil and use it to line a 13 1/2 x 4 1/2 in (34 x 11.5 cm) pan with removable bottom that has been lightly greased with coconut oil. Trim overhanging pastry with scissors to be flush with edge of pan, and prick bottom of phyllo with fork.

    Press a piece of parchment paper into bottom and up sides of phyllo crust, and scatter a handful of dried beans or pie weights over parchment to weigh it down. Bake until edges are golden brown and bottom is dry and crisp, about 10 minutes. Let cool in pan on a wire rack.

    Place drained yogurt in large bowl and discard drained liquid. Stir together yogurt, 1 Tbsp (15 mL) honey, vanilla seeds, lime zest, and 1 tsp (5 mL) lime juice. Cover and refrigerate until ready to use.

    In large bowl, whisk together remaining honey, remaining lime juice, and cardamom. Add melon and stir to coat in dressing. Let sit at room temperature for 30 minutes or refrigerate until ready to use.

    When ready to serve, spread yogurt filling into phyllo crust and top with melons. Slice and divide among serving plates. Drizzle with any remaining dressing left in bowl from melons. Assemble tart no more than 20 minutes before serving (or pastry will get soggy).

    Serves 6.

    Each serving contains: 221 calories; 7 g protein; 10 g total fat (7 g sat. fat, 0 g trans fat); 24 g total carbohydrates (15 g sugars, 1 g fibre); 130 mg sodium

    source: "Melon Madness", alive #370, August 2013

    Advertisement

    Mixed Melon Tart

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.