White Bean & Sage Tart
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 234.2
- Total Fat: 7.3 g
- Cholesterol: 153.6 mg
- Sodium: 8.6 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 7.0 g
- Protein: 11.2 g
View full nutritional breakdown of White Bean & Sage Tart calories by ingredient
Introduction
adapted f/ Bittman's How to Cook Everything Vegetarian; serves 4 as an entree, 8 as an appetizer adapted f/ Bittman's How to Cook Everything Vegetarian; serves 4 as an entree, 8 as an appetizerNumber of Servings: 4
Ingredients
-
1 T. olive oil, plus extra to grease the pan
1/2 c. millet
2 c. cooked or drained canellini (or other white) beans
1/2 small onion, chopped
1 small red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
1-1/2 tsp. chopped fresh sage, cut in very thin strips (or 1 T. dried)
1/2 c. cream, stock, bean-cooking liquid, or water*
Freshly ground black pepper
3 egg yolks
* nutritional info calculated using water
Directions
1. Preheat the oven to 350. Put the oil in a small pot over medium heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden. Add one cup of water and a good pinch of salt; bring to a boil. Immediately turn the heat down to low so the mixture bubbles gently. Cover and cook until the liquid is absorbed and the millet is tender, 20 to 30 minutes. Set aside.
2. Put the beans, onion, bell pepper, garlic, rosemary, cream or other liquid, a pinch of salt and a good amount of pepper in a blender or food processor; puree until smooth, adding a Tbsp or two more liquid if necessary. Taste and adjust the seasoning, transfer to a bowl, and mix in the egg yolks.
3. Grease a pie or tart pan and press the millet into it to form a crust, then pour the bean mixture into the pan. Put in a larger baking dish and put in the oven; add water to the baking dish to come up as far the sides of the pan as practical, then bake until set and slightly jiggly in the middle, about 30 minutes. Remove from the oven and cool on a rack for a few minuttes. Slice and serve. Great warm or at room temperature.
Number of Servings: 4
2. Put the beans, onion, bell pepper, garlic, rosemary, cream or other liquid, a pinch of salt and a good amount of pepper in a blender or food processor; puree until smooth, adding a Tbsp or two more liquid if necessary. Taste and adjust the seasoning, transfer to a bowl, and mix in the egg yolks.
3. Grease a pie or tart pan and press the millet into it to form a crust, then pour the bean mixture into the pan. Put in a larger baking dish and put in the oven; add water to the baking dish to come up as far the sides of the pan as practical, then bake until set and slightly jiggly in the middle, about 30 minutes. Remove from the oven and cool on a rack for a few minuttes. Slice and serve. Great warm or at room temperature.
Number of Servings: 4
