Recipe Redux: Vegetable Tart with Cornmeal Cheddar Crust

by Meg on March 31, 2012

 

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Cabot Creamery, a farm family owned cooperative of 1200+ farmers from New England and New York, challenged Recipe Redux members to create a delicious new dish using Cabot’s award winning 50% or 75% Reduced Fat Cheddar. They generously sent us blocks of their light cheddar cheese to use for our recipes along with cute cutting boards [see giveaway below].

I do love a challenge especially when it includes cheddar,vegetable, and whole grains! Smile

Since I have NEVER been a big fan of mushrooms I decided to give it a whirl ONE more time…

I came up with a cheddar cornmeal crusted vegetable tart that includes Enoki and portobello mushrooms. I dare you not to fall in love with this recipe for spring!

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Cornmeal Crust

  • 1 cup yellow cornmeal, gluten free if needed  Winking smile
  • 1 teaspoon sugar
  • 1 cup 50% light Cabot cheddar , shredded
  • 1⁄3 cup milk
  • 1 egg, beaten
  • 1. 5 tablespoons olive oil
  • 1/2 teaspoon of salt

Vegetable Gratin

  • 3 small tomatoes
  • bunch of spring onions, sliced down the middle[see the picture below]
  • 2 portobello mushrooms, sliced
  • 2 red peppers, thinly sliced
  • 1 cup of 50% light Cabot cheddar, shredded
  • 2 tbsp. of parmesan, grated
  • Enoki mushrooms
  • 1 tablespoon of olive oil
  • salt and pepper

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Preheat the oven to 400F. Slice the tomatoes, spring onions, red peppers, and portobello mushrooms. Drizzle with olive oil salt & and pepper.Place on a lined baking sheet and place in the oven for 15 minutes.

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To make the crust: combine the cornmeal, sugar, olive oil, and salt. Add the milk, cheddar, and egg. Whisk together. Press the mixture into the bottom of a tart pan that has been sprayed with olive oil. Place in the oven for 20 minutes.

Take crust out of the oven and start adding the roasted vegetables, layer ‘em up!  I started with a layer of portobellos.

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Then, a layer of roasted red peppers and cheese.

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Next, the roasted spring onions, tomato slices, and another sprinkle of cheddar.  Finally, add the Enoki mushrooms(note: I used about 8) and sprinkle with parmesan and any leftover cheddar.

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Bake for 30 minutes.

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This recipe makes me happy down to my toes and even with mushrooms! Winking smile

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Cabot Giveaway

I wanted to share the wealth, since Cabot very generously gave me two cutting boards and cheddar coupons.

Rules:

  • Tell me your favorite way to use Cabot in a spring recipe(note: snacks included).
  • Post your answer in the comment section below.
  • You have til April 1st at 11:59pm to enter to win!I will then pick the winner at random and send you two coupons and a cutting board from Cabot!

 

 



Disclaimer:  I received free samples from Cabot Creamery cheese and giveaway mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prize associated with the contest. I was not compensated for my time.

{ 12 comments }

Elise March 31, 2012 at 7:48 am

I love the seriously sharp cheddar with pears or grapes (boring but it’s a great standard) I also just tried Cabot’s greek yogurt at ANCE last week and it’s delicious. I’m looking forward to having that with some fresh strawberries!

Love the veggie tart Meg! Looks delicious – what a good idea to do a cornmeal crust instead of pastry!

Meg March 31, 2012 at 9:04 am

Thanks Elise!

Regan @ The Professional Palate March 31, 2012 at 9:10 am

Meg, this sounds so good. Seriously. Right up my alley. And love your new headshot on the blog!

Meg March 31, 2012 at 10:28 am

Thanks Regan!

Amber @ Chocolate Broccoli March 31, 2012 at 11:00 am

BEAutiful pictures! How delicious does this sound?!!? I think I may have to swing through William Sonoma to pick up a tart pan- just to make this recipe- thanks, girl!

Karman March 31, 2012 at 12:44 pm

How pretty is this?! What a great recipe!

Serena March 31, 2012 at 1:33 pm

I NEVER know what to do with Enoki mushrooms either! Great idea! My niece has just gone gluten-free…I introduced her to your site! Thanks for all the healthy (normal! but delicious) ideas a teen can make too! (:

gretchen March 31, 2012 at 6:21 pm

what a pretty tart! and fun idea for those delicate, little mushrooms… well done!

ann April 1, 2012 at 4:50 pm

This looks wonderful-I can’t wait to try it. I love cheddar cheese with apple or pear slices.

Thanks!

Nyssa Boardman April 1, 2012 at 8:48 pm

Melted on flatbread with a mayo/garlic/lemon spread and a ton of grilled veggies on top :)

Cabot Boardman April 1, 2012 at 8:51 pm

I love Cabot Extra Sharp Cheese ALL over my dog food!!!

Emily April 1, 2012 at 9:28 pm

I love Cabot in mac and cheese, with an arugula salad!!

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