Ingredients with Measurements:
- 1 pre-made pie crust
- 1/2 cup of lungwort leaves, chopped
- 2 large tomatoes, sliced
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1/4 cup of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it in the pie dish.
3. Sprinkle the chopped lungwort leaves on the bottom of the pie crust.
4. Layer the sliced tomatoes on top of the lungwort leaves.
5. In a small bowl, mix together the grated Parmesan cheese, chopped fresh basil, olive oil, salt, and black pepper.
6. Drizzle the Parmesan cheese mixture over the tomatoes.
7. Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown.
8. Let the tart cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 285
Fat: 22g
Carbohydrates: 14g
Protein: 8g
Sodium: 370mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Lungwort leaves can be substituted with spinach or arugula.
- Parmesan cheese can be substituted with any other hard cheese.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced onions or garlic to the tart for extra flavor.
- Use different types of tomatoes, such as cherry tomatoes or heirloom tomatoes.
- Add other vegetables, such as zucchini or bell peppers, to the tart.
Tips and tricks:
- Make sure to drain any excess liquid from the sliced tomatoes before layering them on the tart.
- Brush the pie crust with egg wash before baking for a shiny finish.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh basil on top.
Garnishes:
Garnish with additional lungwort leaves or fresh basil.
Pairings:
Pair the tart with a side salad or a bowl of soup.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
- If the tart is too watery, drain any excess liquid from the tomatoes before layering them on the tart.
Food safety advice:
Make sure to wash the lungwort leaves and tomatoes thoroughly before using them in the recipe.
Food history:
Lungwort is an herb that has been used for medicinal purposes for centuries. It is believed to help with respiratory issues, hence the name "lungwort."
Flavor profiles:
The tart has a savory and slightly tangy flavor from the Parmesan cheese and tomatoes, with a hint of earthiness from the lungwort leaves.
Serving suggestions:
Serve the tart as a light lunch or dinner option, or as an appetizer for a party.
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Taste: Savory, Tangy, Herbaceous, Earthy, Balanced