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Veggie Tart

Here's our Tuesday veggie night dish of choice.

Tools: 2 Muffin Trays


2-3 shortcrust pastry sheets, 150g mixed mushrooms (finely chopped), 1/2 a red pepper (deseeded and finely chopped), 1 tsp butter, 2tbs olive oil, 1 onion (minced), 1 garlic (minced), 2 cups finely chopped fresh broccoli, 1 1/2 cups shredded mozzarella cheese, 4 eggs (beaten), 1 1/2 cups milk, 1 tsp sea salt, 1/2 tsp ground black peppercorn, 1/2 tsp fehmalee's kitchen flavour enhancer


Preheat oven to 350 degrees F (180 degrees C). Roll dough out to fit a muffin tray. Place crust in each individual muffin case. Press the dough evenly into the bottom and sides of case, cut away any excess dough. Place in fridge until ready to fill. Over medium-low heat melt butter in a large saucepan and add olive oil then onions, garlic, mushrooms, red peppers and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Remove dough cases from fridge and Spoon vegetables into each case and sprinkle with cheese. Combine eggs, milk, salt, pepper and flavour enhancer. Whip to combine and pour egg mixture over vegetables and cheese. Bake in preheated oven for 20-30 minutes, or until centre has set.


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