#springtart

A delicious sweet snack to celebrate spring has just been gifted to all Tamagotchi Uni owners! On Tuesday, May 20th, 2024 Bandai gifted all Tamagotchi Uni owners with a delicious Spring Tart snack!

This Paleo Spring Vegetable Tart is a delightful and healthy dish filled with fresh, seasonal vegetables and a nutty almond flour crust. It's perfect for a springtime brunch or as a light dinner option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/4 cup coconut oil, melted. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup asparagus spears, chopped. 1 cup cherry tomatoes, halved. 1/2 cup fresh spinach, chopped. 1/4 cup red onion, thinly sliced. 2 cloves garlic, minced. 3 large eggs. 1/4 cup full-fat coconut milk. 1/2 tsp dried thyme. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 350F 175C. In a bowl, combine almond flour, coconut flour, arrowroot flour, melted coconut oil, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until a dough forms. Press the dough evenly into a tart pan to form the crust. Bake in the preheated oven for 10-12 minutes, until it starts to firm up. While the crust is baking, heat a skillet over medium heat. Add a little coconut oil and saut asparagus, cherry tomatoes, spinach, red onion, and minced garlic until the vegetables are tender, about 5-7 minutes. Season with salt and pepper. In a separate bowl, whisk together 3 large eggs, coconut milk, dried thyme, salt, and pepper. Remove the tart crust from the oven and spread the sauted vegetable mixture evenly over the crust. Pour the egg mixture over the vegetables in the tart pan. Bake in the oven for an additional 20-25 minutes, or until the tart is set and the edges are golden brown. Let the tart cool slightly before garnishing with fresh basil leaves. Slice and serve. Enjoy your Paleo Spring Vegetable Tart!

Prep Time: 20 minutes

Cook Time: 35 minutes

I’m back to making tarts!

Spring has sprung and has brought my favourite ingredient - Rhubarb!! All you kids out there who don’t know about this vegetable, you need to eat more of it!! Rhubarb brings back childhood memories as I remember my mom letting it grow wild in our garden and she would make rhubarb pie, rhubarb crumble, rhubarb coffee cake and rhubarb sauce. I loved the sweet and tart flavours of the rhubarb when stewed with sugar.

Inspired by this childhood memory, the tart of this month was Strawberry Rhubarb.

With a lime infused pâte sucrée, I made a strawberry-rhubarb curd filling and will be topping it off with a dollop of crème fraîche, Swiss meringue, or whipped cream and some honey-soaked grated ginger. Final photo to come soon!