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Garden Vegetable & Lox Tart

veggie-tart

 

Tart Crust

  • 1 cup flour
  • 3/4 stick butter
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 egg

 Dressing

  • 1- 5oz single serve of greek yogurt
  • 1 tsp parsley
  • 1/2 tsp chives
  • 1/2 tsp dried onion
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper

 Toppings

  • Lox
  • Carrots
  • Cucumber
  • Red Onion
  • Broccoli
  • Radish

 

Prepare Tart

  • Combine dry ingredients into food processor*, pulse to combine
  • Cut butter into small pieces, add to flour mixture
  • Pulse until butter is in tiny pieces
  • Add egg
  • Pulse in 1 second intervals until dough becomes a ball
  • Roll out dough between 2 pieces of wax paper, large enough to fit 9″ tart pan
  • Prick dough with a fork at 1″ intervals
  • Line with aluminum foil, add beans for weight
  • Refrigerate tart until oven heats to 350 degrees.
  • Bake 10 minutes
  • Remove foil and beans
  • Bake for another 10-15 minutes
  • Allow to cool completely
  • Combine Greek Yogurt with Spices
  • Line the tart with dressing
  • Top with sliced cucumber, radish, finely chopped broccoli, julienne carrots, diced red onion, and lox
  • Serve immediately

* Without a food processor, whisk dry ingredients. Pinch the butter into the flour until it’s flaky. Mix in egg. In a circular motion while turning the bowl, use a spatula to turn the dough onto itself to mix, until it’s smooth.

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