Vegetable Tart

My dietitian is very fond of simple food, something which I find extremely boring. I love creating recipes, and I adore color on my plate, so  I am trying to find a way to please us both. Every time I tell him that I will cook something my way, his face changes. The look I see in him is a mixture of horror and disappointment, but immediately I balance the situation by saying something funny… :-)

I have to admit that if I followed exactly his instructions  I would have lost much more weight than I did up to now, but at least I lost weight my way as well :-).

What is my way? Well nowadays, the answer is: creating colorful but low calory dishes and desserts. The kitchen is my playground and I  think I will never grow up :-)!!!

The reason I created the following recipe was my need of creating something which would look like a tart or a pizza.

I cheated by adding cheese (not on my diet menu for this meal), but I truly believe that the amount I used was fine for a serving (20gr per serving).

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Vegetable Tart

Serves 6

Base Ingredients

2 cups whole wheat flour
1 cup organic oats
1 tbsp Greek extra virgin olive oil
¼ tsp salt
1 cup of warm water

Filling Ingredients
3 medium zucchini
2 medium eggplants
6 medium mushrooms
2 medium tomatoes
120gr light cheddar cheese (shredded)
2 tbsp Greek extra virgin olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp sweet paprika
⅛ tsp coriander powder
½ tsp dried thyme
2 tbsp fresh cilantro (finely cut)

Base Preparation Method

1. Mix flour, oats, and salt. Incorporate olive oil and finally add the water.
2. Form an elastic dough and roll it out into ½ cm thick.
3. Place the dough in a 26cm round tart pan and cook in a preheated oven, for 15 minutes at 200ºC.

Filling Preparation Method

1. Cut all vegetables into thin slices.
2. Mix olive oil with salt, pepper, paprika, and coriander powder. Brush sliced zucchini, mushrooms, and eggplants with this mixture and cook in the oven for 15 - 20 minutes at 200ºC.
3. When both base and filling are ready assemble the tart. Use cheese in between each layer and make sure there is tomato in the middle and on top of the tart.
4. Sprinkle the dried thyme on top of the tart and cook for another 10 minutes at 200ºC.
5. Add fresh cilantro before you serve.