A Savory Tart

Hey there, Everyone!

I’ve been on a real Vegan kick lately for some health reasons. Get this. I sneeze after I eat like a crazy person so I’m trying to see if going Vegan helps me in any way feel better in general and maybe not sneeze as much or something like that.

On my Insta stories last week, I posted Zucchini Lasagna and like a lot of you wanted the recipe so that’s coming next week. It’s seriously amazing and I’m actually obsessed with it.

Anyway, I love tomatoes and when I saw these beauties I knew I had to do something with them. Once you make the “cheese” sauce this recipe comes together very fast.

For the sauce:

Simply throw everything in your blender and puree it.

For the tart:

Roll out your puff pastry (I made my own wheat version), add your sauce, cheese, assemble tomatoes to your liking, top with basil, and throw it in the oven on 400 degrees for about 25-30 minutes. I’d say less if using store bought puff pastry.

This recipe is Kilgore Kid approved as they both love tomatoes. Theo was pretty thrilled to see yellow ones. Also it surly doesn’t have to be vegan. If I made this non vegan I would have used Mascarpone cheese and topped it with mozzarella. But, if you can, use fresh basil. It makes all the difference.

Have a wonderful Wednesday. I like a Wednesday because that means Tuesday is over. *insert nervous laughter*

I hope the day brings you something delicious!

Fancy for Spring

Hello Friends!

We are officially just under a week away from Spring arriving and I, like many of you, am ready to welcome it with open arms.

On my IG stories last week I asked what you guys wanted to see. I’ll have my Fashion Monday post next week (it deserves a little more attention than the time I had). For the Perfectly Plated part of Fast Fash, you guys wanted to see a fancy Spring recipe. Let me tell you this recipe is most definitely a new favorite! What I love about it is that its very easy yet fancy and a perfect Brunch addition!

1. Start with pressing your dough into a tart pan.

2. Sauté onions for a few and add to dough.

3. Add tomatoes and asparagus.

4. Then your eggs.

5. Top with goat cheese and bake on 450 for 20 minutes.

I had so much fun putting this seasonal recipe together! Keep your eyes out for more fancy spring recipes!

Have a fabulous Wednesday!

Soup for the Soul

Fun fact about me: I freaking love soup.

Like in my soul. I’ll make and eat it all year round but it sure does hit different on a cold winter day. A long time ago I used to make a seafood bisque and I can’t for the life of me remember how I made it. So I decided to make a new one. Keto friendly, too. One thing I did with this recipe was I used already cooked frozen shrimp. Mainly because I had it in my freezer.

what you do:

1. Thaw shrimp set aside.

2. In a pot, add oil and onions until your kitchen smells amazing. Then add garlic and cook for about 30 seconds, add in all of your spices and cook for about one minute.

3. Add tomato paste, wine, and Worcestershire sauce. Cook for about five minutes so that you cook off the alcohol. Add in stock.

4. Add everything to a blender and blend until smooth. Return to pot and add in cream and parm cheese.

5. Toss in shrimp and cook for a few. Serve and enjoy!

This recipe makes a pretty huge batch, so I’ve been eating it for lunch every day. And let me tell you, it hits the spot every day.

Stay warm out there and enjoy the day!