Mushroom Tart
Yield
1 tartPrep
15 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
minced |
|
| 1 | teaspoon |
butter
or oil |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | cups |
mushrooms
sliced |
|
| ¼ | cup |
carrots
grated |
|
| ¼ | cup |
broccoli florets
minced |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
marjoram
dried |
*
|
| ½ | pound |
tofu
soft |
|
| ¾ | cup |
yogurt, non-fat
plain |
|
| 3 | tablespoons |
parsley leaves
minced |
|
| ¼ | cup |
swiss cheese
low-fat, grated |
|
| ¼ | cup |
cheddar cheese
low-fat, grated |
|
| 1 | x |
mozzarella cheese
low-fat, grated |
*
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
minced |
|
| 5 | ml |
butter
or oil |
|
| 59 | ml |
white wine
dry |
*
|
| 5 | ml |
garlic
minced |
|
| 473 | ml |
mushrooms
sliced |
|
| 59 | ml |
carrots
grated |
|
| 59 | ml |
broccoli florets
minced |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
marjoram
dried |
*
|
| 226.8 | g |
tofu
soft |
|
| 177 | ml |
yogurt, non-fat
plain |
|
| 45 | ml |
parsley leaves
minced |
|
| 59 | ml |
swiss cheese
low-fat, grated |
|
| 59 | ml |
cheddar cheese
low-fat, grated |
|
| 1 | x |
mozzarella cheese
low-fat, grated |
*
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large skillet over medium high-heat, sauté onion and garlic in butter and wine until soft (2 to 3 minutes).
Add mushrooms and cook until they exude moisture.
Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more.
Remove pan from heat and set aside.
With your hands, gently squeeze block of tofu to remove excess water, then purée in blender or food processor with half-and-half until smooth.
Stir into vegetable mixture.
Stir parsley and cheeses into vegetable mixture and spoon into pie shell.
Bake until firm in the center and lightly brown (about 40 minutes).
Let cool before slicing.
