Baking is therapeutic, I just love the amazing smell which is wafting throughout the house while I am baking. While most of the times my usual baked things are healthy bread and some indulgences like cakes.
Sometimes my kids like to eat usual stuff like the kids of their age like to eat, and given almost 90% of the food we eat is very- very healthy stuff I always leave a room for 10% of not so healthy choices like these puff pastry tart. It works well in the sense, that they never feel deprived and happy to eat all the stuff which is cooked at home. That’s my way to maintaining balance.
Eating and buying seasonal produce is an another peeve of mine, so I try to sneak in all the vegetables ( humanly possible without spoiling the zest of the dish) so that my growing teens do not miss out on important minerals and vitamins.
But coming back to indulgences, as I said that sometimes we do make a room for indulgence that are considered not so healthy. This caramelized onion and vegetable tart is one of those things.
Only thing I just could not stop myself from being my usual self, I ended up adding many more veggies than I wanted to start with and because of that filling of the tart became something totally different than what I have thought initially. (that’s me and my obsession with veggies for you 🙂
If it was not for its puff pastry crust, it could easily have become a pizza with delicious veggie toppings flavoured with fresh marjoram which has become almost a regular herb to use in my cooking. It perfectly works to add a subtle flavour to the food.
I could easily have used my regular whole-wheat crust, but since the gorgeous pictures of the original had me start working on this one, so I went and bought frozen puff pastry dough ( don’t make puff pastry dough at home, because we usually do not make puff pastries).
Few pastry sheets, vegetable and cheese, which have made this tart absolutely worth of every calorie. Before leaving you to check out the recipe, one thing I would like to add is, whenever I am making these high-calorie indulgences, I try to make them in smaller quantities. Because once you start eating, it is easy to go overboard and eat more than you actually wanted to.
This time, I used two pastry sheets and cut them up in 8 small squares with a generous amount of filling and baked 4 at a time to go with this beautifully chewy and delicious sorghum pearl and veggie salad.