Epicurean Vegan

Happy New Year!

I love when The Husband and I collaborate on breakfast, especially on lazy mornings like this. “These were nothing shy of brilliant,” he says as we savor each bite in between sips of coffee. What I love about these is that (much to my dismay ) The Sixth Grader and Husband don’t always like the same veggies and ingredients that I do (I know. . .can you believe it)? So these tarts (or pizzas) make it easy to come up with your favorite creation. One ingredient we all agree on are hash browns, so he fried those up while I threw together the dough. The only hard part was getting the kid out of bed—it was almost 10:00! (I guess that’s what Christmas vacation is for).

INGREDIENTS:

Dough: for 6 tarts

1-1/2 C flour

3/4 C Earth Balance margarine

1/4 C – 1/3 C ice water

The Rest:

1-16oz bag frozen hash browns, cooked

1-2 C kale, torn into pieces

4-5 mushrooms

1 Field Roast Chipotle Flavor, crumbed or ground

1/2 C- 3/4 C Dayia shredded cheddar or mozzarella flavor

Other ingredient ideas: diced potatoes, tomatoes, scrambled tofu, olives, spinach

DIRECTIONS:

Preheat oven to 350. To prepare the dough: Combine the flour and margarine in the food processor until crumbly. While the machine is running, gradually pour in the water until a slightly moist dough forms. Knead just a couple of minutes. Divide into 6 equal pieces and roll out. Gently line the tart pans with the dough, then press the excess along the edge to cut it off. Prick the bottom of each tart and bake for about 7 minutes. Add your favorite ingredients. We started with the kale . . .

. . .then went with the hash browns, mushrooms, Field Roast and cheese.

Bake for about 20 minutes, or until they begin to brown. The crust is so flaky (and thin—depending on how thick you roll it out) and doesn’t take over the other ingredients; it’s the right amount and combination of ingredients. Enjoy!