Vegetable Goat Cheese Tart

This is something I saw a picture of on Pinterest. Unfortunately, it was just an image, but if what I made isn`t the exact same as what I saw, at least it looks similar, and what it looks like I thought was very pretty.  Next time I make this, I will make individual ones. It is super simple, with only a few ingredients. So if you want something that looks beautiful, doesn`t cost much, or take a lot of effort, then this is for you.


What you need:

2 large or 3 medium zucchinis
2 large or 3 medium carrots
thyme (fresh or dried)
olive oil
goat cheese (or feta, or any other kind you like)
1 sheet of blätterteig - puff pastry
pie dish, or individual small baking bowls.

You can also use any other veggies that can peel into strips easily, yellow squash for example.

First, peel the outer layer off the vegetable. You do not need to be perfect.

Next, continue using a peeler, and peel strips until you get to the core of it.  Heat some water in a large pot, and when it boils, add the veg strips. The carrots will need a few minutes to begin to soften, the zucchini not more than a minute. Take them out and let them drain on a paper towel.  If you prefer crunchy veggies, you can skip this part.  Also, another option may be to carefully saute them. You want to keep them in long strips as much as possible as it will be easiest to make the tart.

When the vegetables are cool enough to handle, put 1 Tbls olive oil into a bowl and gently mix to coat. Add 2 Tbls fresh thyme or 1 Tbls dried and mix again.

Put your pastry a pie dish (or individual bowls) with some baking paper underneath, long enough to hang over the sides. This will allow easy removal after cooking. Spread some goat cheese on the pastry base (I used about 1 Tbls) and then you are ready to begin. I also added a little goat cheese around the sides of my last veg strip before folding over the dough. If you are using a different cheese, you can mix it in with the vegetables.

Pick up a vegetable strip - whichever you want, and roll it up like a tape measure so it is in a semi-tight coil. Continue to alternate with the different vegetables. When it gets too big to handle, set it in the middle of your pastry dough and then continue to wrap around it. If you do not have enough vegetables to fill your pan, you can push the dough in a little and then with the excess, use a cookie cutter and make shapes to layer around the edge.

Bake at the time and temperature indicated on your puff pastry, or at about 220 for 15 minutes.
For a golden crust, brush some egg on top of the pastry edge or shapes. Sprinkle with more cheese if desired.

brushed with egg

cut in half, you can see the goat cheese underneath

Individual tarts. These I hand rolled before putting them inside. There is parchment paper underneath so I could lift them out easily. 

Bibimbap - mixed rice

I think this is one of my favorite things to make. I haven`t made it exactly like I have seen recipes online, mainly because the first time I made it, I didn`t have time to look for the special ingredients, and since I really enjoyed it, I haven`t bothered to look. I will get around to it though eventually, don`t worry.

Traditionally, this is served with beef. The first time, we did have beef. I made it again with pork, then chicken, and then again with beef.  Beef is definitely my favorite, but the others were good as well. I also started with some of the vegetables mentioned in my original recipe. I have now moved on to making it with whatever I happen to have on hand.
You can use:
bean sprouts (mungsprossen)
zucchini
yellow squash
mushrooms
carrots
onion
bell pepper
spinach
cucumber

What you need:

This will vary with what vegetables you like, choose 3 or 4 from the list above.

Beef, chicken or pork. Shrimp if you like (I used 300 g of beef, and it is enough for 3 small or 2 good sized servings)
Rice - I used basmati as that is what I had, but use your favorite. I use 1/3 to 1/2 cup cooked rice per serving
eggs - 1 for each person

Marinade ingredients
1 Tbls soy sauce
2 tsp sugar
2 tsp sesame oil
1 tsp rice wine - I have used dry sherry and sake for this, both taste good
2 cloves minced garlic
1 Tbls chopped green onion (scallion)

Mix the marinade ingredients in a bowl large enough for your meat. Add the meat and refrigerate at least 20 minutes. I do this part whenever I have time during the day so that it is ready when I am.

Cook your rice so that it is ready.

Begin cooking your vegetables. Slice them into thin strips and cook one group at a time with a little olive or sesame oil.

Cook your meat in a separate pan. No need for oil in this one.

As I cooked my vegetables, I lined them up on a plate to keep them separate.

When you have everything cooked, cook your eggs. You want them sunny side up, so a little bit runny. Each person will get an egg on top of their bowl.

First, add your rice

Then your vegetables and meat

Finally your egg, and some finely chopped green onions.

My husband likes to add Sriracha

 

If you have a stone bowl, perhaps a dutch oven, and want to serve family style, you can heat the bowl and then add the rice so that it gets a bit of a crunch. Add your vegetables and meats. Right before serving you can mix it up.

Or, you can do like I did and use regular bowls and let everyone mix their own. The last time I made this, as I was using different vegetables for different people, I put one set in one pan and the other in another and just mixed everything as I cooked. I did cook the meat separately though.

It was faster, but doesn`t look quite as nice. Still tastes great though!

Enjoy, however you decide to make it :-)