It is summer in Korea. I am hot and sweaty when I walk down the street so it officially summer in my book. That’s okay, though, because last weekend I made a fun-tastic picnic and hung out at the river all day. I am indoorsy by nature, but a little preparation goes a long way! Take your food, beverages and entertainment and you too can enjoy a little summer picnic fun. And there’s always people and dog watching, which makes the time fly by. If you are hoping to make a picnic day by the Han in Seoul, remember to go early to secure your spot under a tree!
HOW super cute is this tart? It would make the most darling centerpiece for your next brunch, amiright? It’s not technically a quiche, although it looks like one, there’s no cheese, no dairy at all actually. It has a layer of mushroom paste under the egg and extra mushrooms and greens on top. The tart crust is from an awesome coconut oil pie dough recipe that I use now for all my pie needs. It’s vegetarian/non dairy but could be transformed into whatever you would like. Give it a whirl! The most time consuming part is making the mushroom paste but this recipe yields a lot and you can use the leftover for things like dips, pasta or dumplings. Or fried dumplings…like me. Mmmmm…fried. My tart pan is itsy bitsy so I had extra dough and mushroom paste.
As you may have already noticed from the pictures, I didn’t peel the apples for my tart. Don’t judge. This was a conscious decision.
As soon as I saw this recipe I wanted it in my stomach. I saw that color and I saw that crust and I knew it had to be made in my kitchen. I wanted to add goat cheese to this recipe but my hookup is all backed up. It’s probably a hard thing being the only organic goat cheese operation in Korea. So I substituted tofu for the cheese because I just wanted to give the eggs some creaminess. The crust is whole wheat white flour but I’ve made it several times with white flour. The beets taste mildly sweet and blends with the eggy creaminess and crusty dough like the best of middle school friends. Ingredients: 3 large beets 2 eggs 1 cup of soft tofu 2-3 pieces of cooked bacon | optional fresh oragano salt + pepper to taste recipe for buttery pie crust | I substituted whole wheat white flour and added 1/4 more ice water. Directions: Peel your beets, brush with oil and place in aluminum foil. Bake in an oven …