Loaded Savory Vegetable Crostata Recipe By Tasty

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SAVORY CROSTATA



Savory Crostata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 large onions, peeled, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1 tablespoon fresh oregano leaves, chopped
1/2 cup whole-milk ricotta
1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
1/4 cup baby arugula
1/2 teaspoon lemon juice
5 cherry tomatoes, halved

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
  • Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
  • Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
  • Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.

SKILLET SPANAKOPITA RECIPE BY TASTY



Skillet Spanakopita Recipe by Tasty image

Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.

Provided by Betsy Carter

Categories     Dinner

Time 1h23m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing phyllo
1 medium white onion, finely chopped
4 scallions, thinly sliced
1 ¼ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
24 oz frozen spinach, thawed and well drained
¼ cup fresh dill, minced
⅓ cup fresh parsley, minced
¼ cup fresh mint, minced
1 ½ teaspoons sugar
3 large eggs
8 oz feta cheese, in brine, shredded, plus 4 (115 g) ounces, crumbled
10 sheets frozen phyllo, thawed

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6-8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4-5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1-2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.
  • Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.
  • Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.
  • Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.
  • Bake the spanakopita for 38-43 minutes, or until the filling is set and the phyllo is golden brown in most places.
  • Let cool for 15-20 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY



Easy Butternut Squash Ravioli Recipe by Tasty image

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
4 eggs
1 tablespoon olive oil
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  • Bake until the squash is golden brown and tender, about 30 minutes.
  • While the squash is in the oven, make the dough.
  • When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  • Rinse the bowl of the food processor.
  • To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  • Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  • Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  • Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  • Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  • Separate each ravioli with a knife or cutting tool.
  • Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  • In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  • Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  • Serve the pasta with brown butter sauce.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

GARDEN VEGETABLE VEGAN QUICHE RECIPE BY TASTY



Garden Vegetable Vegan Quiche Recipe by Tasty image

This vegan quiche is excellent whether you love eggs or not. Packed with all of the colorful veggies and flavors of a traditional quiche, you'll be blown away by the presentation and egg-like texture. The black salt also adds an eggy taste. Give it a try and see for yourself!

Provided by Rachel Gaewski

Categories     Breakfast

Time 1h55m

Yield 8 servings

Number Of Ingredients 20

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
8 tablespoons vegan butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
2 cups mushroom, thinly sliced
1 cup leek
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup cherry tomato
4 cups fresh spinach
1 package silken tofu
2 tablespoons nutritional yeast
½ teaspoon black salt, optional
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
dried chickpea, for baking

Steps:

  • Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
  • Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
  • Preheat the oven to 350˚F (180˚C).
  • Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
  • Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn't stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
  • Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
  • Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
  • Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
  • Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
  • Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
  • Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
  • Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
  • Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
  • Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 1 gram

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