Herbed Spring Onion-Mushroom-Tomato Tart

When I signed up to bring some treats to Riley's Mothers' Day Tea Party, I was vague: 'veggie tart' and 'veggie frittata.' I wasn't sure what veggies I would have in my fridge on cooking day. Tonight was the night. And I had Spring onions and fresh dill from my CSA box and some crimini mushrooms and cluster tomatoes. So here we go...we started with a flaky, buttery crust scented with fennel pollen...

2 C white whole wheat flour

1/2 C butter
1/2 C cold water
1 t fennel pollen

Use a pastry cutter to blend the butter into the flour and fennel pollen. Add the cold water and mix lightly until it forms a ball. Roll the dough out and lay into a tart pan.

Then I layered in lightly sauteed Spring onions, sliced mushrooms, and shredded asiago and mozzarella cheeses.

Into the beaten eggs, I folded fresh dill and fresh parsley. Then I poured the egg mixture over the veggies and pressed halved tomatoes into the egg. Season with freshly ground pink Himalaya salt and flower pepper.

Bake in a 350 degree oven till the egg is set, approximately 45 minutes. Slice when cooled.

I am sharing this recipe with Beyond the Peel's Whole Food Wednesday, a weekly celebration of real food. Gotta love that!

*Update: November 2012. Linked up with Kate Martinelli's Onion Linky party.*

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