So it seems that “purple is a new black,” at least for me. I have gravitated toward purple fruit/veggie lately, and-spoiler alert- there will be more purple food on this blog for weeks to come. I just can’t help it. Summer is the only season I can get my hands on these wonderful purple produce, eggplant excluded, and I intend to make the most of them. This is the 2nd one in the purple series. The first one was this.
I think we can all agree that purple fruit/veggie are good for you, and this recipe can up your “purpleness” intake with ease. I hope you give it a try, and hurry!!! Summer veggies would not be here that long 🙂
Purple cauliflower + yellow Tree oyster + tomato cheese tart
(makes 1 x 6-inch tart)
- 1 sheet store-bought puff pastry
- 11 oz. soft goat cheese
- 3 oz. tree oyster
- 7 oz. tomato slices
- 3 oz. purple cauliflowers
- 1 whole egg + 2 eggs white
- 1/4 cup heavy cream
- 1/4 cup finely grated parmesan
- a pinch sea salt & pepper
- olive oil to drizzle on top
Pulse purple cauliflower florets in food processor a couple of times until rice-like. Set aside 1 oz. to sprinkle on top before serving.
Preheat the oven to 410 F. Roll out and cut pastry sheets for the tart. Trim excess pastry and lightly prick bases with a fork. Mix goat cheese with 2 oz. purple cauliflower rice & press the goat cheese mixture on top of the tart.
Place 1 whole egg & 2 eggs white, cream, parmesan, salt & pepper in a bowl and whisk until well combined. Pour the egg mixture into tartlets. Bake for 20 minutes.
Add tomato slices and raw tree oyster mushroom on top. Sprinkle with purple cauliflower rice. Drizzle with olive oil. Serve immediately.
P.S. Of course, when making something for the blog, I usually buy extra. I need to be sure that there are enough for ingredients shots, and if the recipe doesn’t turn out well the first time, I will have enough for the second try. Leftovers happen regularly at my house, and I do use them for my practice shots. I am trying to practice food styling/food photography weekly, and most practice shots end up on IG. The pasta salad photo here is just that, a practice shot from the leftovers. You probably notice that I don’t have any recipe for this one, well the truth is I don’t. That pasta was coated with edamame pesto and mixed with any leftovers veggies & cheese I had at hand. Though I roasted that purple cauliflower in 420 F oven for 5 minutes before tossing them with the pasta. I am sorry that the pasta recipe is so vague; I usually don’t post practice shots on the blog. If you like to see these type of photos, you can follow me on instagram (user: circa happy)
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