Here’s a tart that your vegetarian/gluten-free/ low-carb/paleo/ vege-loving friends can enjoy! What’s the secret? It’s the crust that is made using processed cauliflower, pressed into a tart mold and baked until crisp!
Originally I was going to name this the “Caramelized Onion, Roasted Mushroom, Capsicum and Tomato Cauliflower ‘Pastry’ Tart”, but this was obviously too long and I didn’t want you falling asleep before you even start to read this post!
Let me just say that this is one amazingly delicious tart packed full of flavour. There is a thick layer of sweet, soft caramelized onion with strips of roasted capsicum, Portobello mushrooms sautéed with minced garlic and roasted cherry tomatoes sitting atop. The cauliflower crust is thin and crispy with a hint of thyme, garlic and cracked pepper. For the finishing touch- fragrant basil leaves from the garden are scattered over the tart as it comes fresh out of the oven!
A new take on the ordinary fried egg. Light and refreshing, the use of konbu tsuyu (light seaweed-infused soy sauce), dried bonito flakes and shichimi togarashi (7-spice powder) provide a delicious Japanese twist. Make this dish for a special breakfast or brunch for the ones you love (or just for yourself)!
- 1 large egg
- salt and white pepper
- 1 medium tomato, cut into eighths
- 1 handful of dried bonito flakes
- 1 handful of seasoned seaweed, cut into strips
- some thinly sliced spring onion
- shichimi toragashi, to taste
- knobu tsuyu, to taste
- sweet chili sauce, to taste
- In a small non-stick frying pan (16cm in diameter), pan-fry the egg until done to your liking over medium heat. Lightly season with salt and white pepper. Remove from heat.
- Arrange tomato pieces on top of the egg.
- Mound bonito flakes in the center and scatter over seaweed strips and sliced spring onion.
- Sprinkle over shichimi torigashi, konbu tsuyu and sweet chili sauce.