One important key to creating delicious meatless Monday dishes is using a whole grain that also provides protein, and this week, we are using amaranth. Amaranth has been used for thousands of years. Rounding out its nutritious profile, amaranth also is power packed with minerals like magnesium and iron, and we’ve blended it into a tart crust.
With a filling of summer squash and tomato, grilled onions and a touch of cheddar cheese, this dish will be devoured in a moment’s time. Serve with a salad and a glass of crisp white wine.
- 1 cup cooked amaranth, chilled thoroughly
- 1 tsp salt
- 1 egg yolk egg
- 1 cups all purpose flour
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 smallish onion, chopped
- 1/2 yellow squash, thinly sliced
- 2/3 tomatoes, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh parsley, finely chopped
Assuming that you started with cooked amaranth, proceed to prepare the pie crust by blending amaranth with egg yolks. Add flour with your hands until you have course crumbs. Then add water slowly, blending with your hands until you form a ball. Wrap in plastic paper and refrigerate for at least 4 hours.
Preheat oven to 375-degrees. Sprinkle flour onto a counter top, place ball of dough (will be sticky) on it and roll it in the flour a bit before rolling it out for the tart crust. Gently lift into the tart pan, brush very lightly with olive oil then place in oven for 6-8 minutes. Remove and cool.
In the meantime, drizzle olive oil into skillet and saute garlic and onions. Cool for a few moments, then line bottom of tart with this mixture. Arrange an alternating pattern of squash and tomatoes, top with cheddar cheese, then bake for 18-20 minutes. Cool and enjoy.