This recipe is just the ticket for those who don’t want to put in a lot of active kitchen time but still want to turn out a dish that has looks to kill. If you please, the mozzarella can be replaced with Gruyère or other Swiss-style cheese.
3/4 cup (180 mL) whole wheat flour
3/4 cup (180 mL) all-purpose or bread flour
1 Tbsp (15 mL) fresh thyme
1/2 tsp (2 mL) sea salt
1/3 cup (80 mL) extra-virgin olive oil
6 Tbsp (90 mL) cold water
2 tsp (10 mL) grapeseed or other oil of choice
2 leeks, white and light green parts, thinly sliced
2 cups (500 mL) sliced cremini mushrooms
2 garlic cloves, minced
1 cup (250 mL) shredded mozzarella cheese, divided
4 plum (Roma) tomatoes, thinly sliced into rounds
4 large free-range eggs
1/2 cup (125 mL) low-fat milk
2 Tbsp (30 mL) chopped fresh chives
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) smoked paprika (optional)
1/4 tsp (1 mL) black pepper
Parmesan cheese, grated (optional)
In large bowl, combine whole wheat flour, all-purpose flour, thyme, and salt. Make well in dry ingredients and pour in olive oil and water. Mix together until dough forms, adding additional water, 1 Tbsp (15 mL) at a time, if needed to help everything stick together, but make sure dough is not too moist. Place dough in airtight container and chill in refrigerator for at least 30 minutes before using.
Preheat oven to 400 F (200 C).
Heat grapeseed oil in large skillet over medium heat. Add leeks, mushrooms, and garlic; cook until vegetables have softened, about 5 minutes. Remove from heat.
Grease an 8 to 10 in (20 to 25 cm) tart or pie pan. Press dough into pan so it rises up the sides. Bake for 12 minutes, or just until crust begins to brown and firm up. Remove from oven, sprinkle 1/2 cup (125 mL) mozzarella cheese over crust and top with half the tomato slices.
In large bowl, lightly beat together eggs and milk. Stir in cooked vegetables, remaining mozzarella cheese, chives, mustard, paprika (if using), and black pepper. Pour egg mixture into tart pan so that it’s evenly spread out, and top with remaining tomato slices. Cook for 30 minutes, or until eggs are set in the middle.
Let cool for a few minutes before slicing. Serve wedges garnished with Parmesan cheese and additional black pepper if desired.
Serves 6.
Each serving contains: 371 calories; 14 g protein; 22 g total fat (6 g sat. fat, 0 g trans fat); 31 g total carbohydrates (4 g sugars, 3 g fibre); 377 mg sodium
source: “You Say Tomato“, alive #370, August 2013
