Spinach and Mushroom Mini Tarts
By KitchenAid
Images
Serves
Makes 12 mini tarts
Ingredients
- 2 zucchini, ends trimmed, cut into 4-inch pieces
- 2 parsnips, ends trimmed, cut into 4-inch pieces
- 2 teaspoons olive oil
- ½ cup onion, chopped
- 1 cup mushrooms, chopped
- 2 cups Baby arugula
- ½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- 6 large eggs
- ¼ cup half and half
- ½ cup Parmesan cheese, grated
- Olive oil cooking spray
Procedure
Preheat oven to 400°F
Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press two parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press two zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
While crusts are baking, heat olive oil in a large skillet over mediumhigh heat. Add onion and mushrooms and sauté 3-4 minutes. Chop parsnip and zucchini cores and add to skillet. Continue to sauté 2 minutes longer. Stir in arugula and remove from heat. Season with salt and pepper. Let cool slightly.
Whisk eggs, Parmesan cheese and half and half in a large bowl. Add sautéed vegetables and stir to combine. Divide egg mixture between muffin cups and bake 15 minutes until slightly puffed and eggs are cooked.
Serve immediately.
Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press two parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press two zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
While crusts are baking, heat olive oil in a large skillet over mediumhigh heat. Add onion and mushrooms and sauté 3-4 minutes. Chop parsnip and zucchini cores and add to skillet. Continue to sauté 2 minutes longer. Stir in arugula and remove from heat. Season with salt and pepper. Let cool slightly.
Whisk eggs, Parmesan cheese and half and half in a large bowl. Add sautéed vegetables and stir to combine. Divide egg mixture between muffin cups and bake 15 minutes until slightly puffed and eggs are cooked.
Serve immediately.
Spinach and Mushroom Mini Tarts
By KitchenAid
Serves
Makes 12 mini tarts
Ingredients
- 2 zucchini, ends trimmed, cut into 4-inch pieces
- 2 parsnips, ends trimmed, cut into 4-inch pieces
- 2 teaspoons olive oil
- ½ cup onion, chopped
- 1 cup mushrooms, chopped
- 2 cups Baby arugula
- ½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- 6 large eggs
- ¼ cup half and half
- ½ cup Parmesan cheese, grated
- Olive oil cooking spray
Procedure
Preheat oven to 400°F
Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press two parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press two zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
While crusts are baking, heat olive oil in a large skillet over mediumhigh heat. Add onion and mushrooms and sauté 3-4 minutes. Chop parsnip and zucchini cores and add to skillet. Continue to sauté 2 minutes longer. Stir in arugula and remove from heat. Season with salt and pepper. Let cool slightly.
Whisk eggs, Parmesan cheese and half and half in a large bowl. Add sautéed vegetables and stir to combine. Divide egg mixture between muffin cups and bake 15 minutes until slightly puffed and eggs are cooked.
Serve immediately.
Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press two parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press two zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
While crusts are baking, heat olive oil in a large skillet over mediumhigh heat. Add onion and mushrooms and sauté 3-4 minutes. Chop parsnip and zucchini cores and add to skillet. Continue to sauté 2 minutes longer. Stir in arugula and remove from heat. Season with salt and pepper. Let cool slightly.
Whisk eggs, Parmesan cheese and half and half in a large bowl. Add sautéed vegetables and stir to combine. Divide egg mixture between muffin cups and bake 15 minutes until slightly puffed and eggs are cooked.
Serve immediately.