Vegetable Tart with Mushrooms and Sunflower Seeds - Main Course Recipe
Vegetable Tart with Mushrooms and Sunflower Seeds
Use your favourite veggies in this recipe. Enjoy this rich and colourful dish with family and friends. This recipe is simple, tasty and perfect to bring along to family dinners and potlucks. With caramelized onions, tasty pesto and crunchy sunflower seeds, it's a clear winner. Sunflower seeds are nutritious and versatile, and are a great addition to oatmeal, salads and homemade granola bars. They're one of our all-time favourite ingredients!
1 drizzle of olive oil
1/2 tbsp PRANA organic fair trade cane sugar
1 pie crust (homemade or frozen)
1 cup basil pesto
1 small carrot
Some cherry tomatoes
10 mushrooms (white, fresh shiitake or cremini)
1 sprig thyme
1/2 cup PRANA organic shelled sunflower seeds
Preheat the oven to 350°F (180°C).
Finely chop the onion.
In a medium frying pan, heat a drizzle of olive oil, add the chopped onion and the cane sugar. Mix with a wooden spoon and let caramelize for 10 to 14 minutes, stirring regularly.
Roll out the pie dough on parchment paper and place in a plate or pie pan. Prick the bottom a few times with a fork.
Spread the pesto evenly in the bottom of the tart.
Cut the zucchini into thin rounds, shave strips of carrots using a vegetable peeler, slice the mushrooms and quarter the cherry tomatoes.
Once the onion is caramelized, transfer to a small bowl and brown the mushrooms for a few minutes in the same pan.
Add the onions, carrots and zucchini to the pie crust. Then add the mushrooms, cherry tomatoes and the leaves from the spring of thyme.
Sprinkle with sunflower seeds.
Place in preheated oven to bake for 25 to 30 minutes, or just until the pie crust is golden brown.
Remove from oven and let cool.