Artichoke And Fennel Tart Recipe

Name: Artichoke And Fennel Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2/3 c. millet; 1 c. short-grained brown rice; 1/3 c. wild rice; 3 1/3 c. vegetable broth or possibly water Topping:; 1 tsp mustard seed; 1 Tbsp. toasted sesame oil; 3 c. fennel bulbs minced (2 medium); 3 Tbsp. fennel fronds chopped; 1/2 c. vegetable stock or possibly water; 2 1/4 c. red bell peppers (3 medium) roasted and diced; 15 ounce artichoke bottoms liquid removed,rinsed,diced or possibly 5 large artichokes cooked and diced; 1 Tbsp. minced fresh thyme (1 teaspoon dry); 1 Tbsp. minced fresh dill (1 teaspoon dry); 2 Tbsp. capers; 1 lb hard tofu liquid removed; 2 1/2 Tbsp. arrowroot pwdr or possibly cornstarch; 2/3 c. water; 1 1/2 Tbsp. light miso; 2 Tbsp. Umeboshi plum vinegar or possibly lemon juice Garnish: roasted red bell pepper cut in five pointed star

Servings: persons

Crust:
2/3 c. millet
1 c. short-grained brown rice
1/3 c. wild rice
3 1/3 c. vegetable broth or possibly water Topping:
1 tsp mustard seed
1 Tbsp. toasted sesame oil
3 c. fennel bulbs minced (2 medium)
3 Tbsp. fennel fronds chopped
1/2 c. vegetable stock or possibly water
2 1/4 c. red bell peppers (3 medium) roasted and diced
15 ounce artichoke bottoms liquid removed,rinsed,diced or possibly 5 large artichokes cooked and diced
1 Tbsp. minced fresh thyme (1 teaspoon dry)
1 Tbsp. minced fresh dill (1 teaspoon dry)
2 Tbsp. capers
1 lb hard tofu liquid removed
2 1/2 Tbsp. arrowroot pwdr or possibly cornstarch
2/3 c. water
1 1/2 Tbsp. light miso
2 Tbsp. Umeboshi plum vinegar or possibly lemon juice Garnish: roasted red bell pepper cut in five pointed star

1
Crust: Toast millet in heavy saucepan over moderate heat till darkened.
2
Add in brown rice, wild rice, stock or possibly water; bring to a boil.
3
Reduce heat to low and simmer till water is absorbed and rice is soft, about 50 min.
4
Oil or possibly line with parchment a 10 by 15 by 1 inch baking tray or possibly, use a round tray.
5
Spread rice mix proportionately over the tray and pack down with a spatula or possibly spoon.
6
Topping: Hot mustard seeds and 1 tsp.
7
of the toasted sesame oil in a large nonstick pan over moderate heat.
8
Cover and cook till seeds sputter and turn gray.
9
Add in fennel and stir-fry for 2-3 min.
10
Add in 1/4 c. of the stock or possibly water and cook till it evaporates.
11
Add in bell peppers, artichokes, thyme, dill, and remaining 1/4 c. of stock or possibly water.
12
Cook till liquid evaporates.
13
Sprinkle with capers.
14
Preheat oven to 375 degrees F. In a food processor, combine tofu, arrowroot pwdr or possibly cornstarch, water, miso, lemon juice, or possibly vinegar, remaining 2 tsp.
15
of toasted sesame oil; process till smooth.
16
Salt and pepper to taste.
17
Pour tofu mix into artichoke mix and combine gently.
18
Spread proportionately over the rice.
19
Bake 45 to 50 min, or possibly till topping is hard and browned.
20
Cold 10 min before slicing.
21
VEGAN

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 2/3 c. millet, 1 c. short-grained brown rice, 1/3 c. wild rice, and more.

Yes, Artichoke And Fennel Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!