Goose Egg Cauliflower-crust Tart with Sunchokes, Turkey Bacon, and Snow Pea Leaves
A single goose egg is enough to form the base of this hearty savory tart. Mildly sweet snow pea leaves and sunchokes are balanced by smokey, savory turkey bacon. This easy, but unique, recipe can serve as a main dish for two people, or could serve as an appetizer or side dish for a larger group. A premade frozen cauliflower crust makes this a snap to prepare. This recipe is gluten-free and dairy-free.
Servings: 2 servings
Ingredients
- 2 strips turkey bacon
- 1 goose egg
- ¼ cup flax milk (or dairy milk, or your favorite non-dairy substitute)
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup snow pea leaves ,chopped
- ¼ cup asparagus tips ,chopped
- 4-5 small sunchokes ,thinly sliced
- ground sumac
- sunflower microgreens (optional)
- 1 cauliflower crust (frozen premade, or make your favorite crust recipe ahead of time)
Instructions
- Preheat oven to 425°
- Heat a skillet over medium-high heat. Cook turkey bacon until slightly crispy. Remove from heat, cut into small pieces, and set aside.
- Crack the goose egg into a mixing bowl (the shell is quite thick, so expect to use quite a bit more force than you would for a chicken egg). Add milk, salt and pepper. Whisk together until fully blended. Stir in bacon pieces, snow pea leaves, and asparagus.
- Heat a 10" skillet over medium heat (Be sure to use a non-stick pan that you are certain will release food easily. Coat with a small amount of oil, if necessary). Pour in egg mixture, and cook until egg just begins to set. Remove from heat.
- Set your cauliflower crust on a baking sheet. Carefully slide the egg mixture out of the skillet and lay on top of the crust (this is why you will want to make sure you used a reliably non-stick pan!). Arrange sunchoke slices on top of egg mixture. Sprinkle with ground sumac.
- Bake in oven for 10-15 minutes, or until crust is crispy, egg is fully set, and sunchokes have started to turn golden. (This time assumes you are using a frozen premade crust. This may vary if you are making your own).
- Top with fresh sunflower microgreens (if desired). Cut into pieces and serve.
Notes
- Goose eggs are far from a common find. We have encountered them a few times at the farmer's market, primarily in late winter and early spring. They have a much richer, stronger flavor than chicken eggs. They are also quite large: you will need 5 or 6 chicken eggs if you want to substitute them for the goose egg in this recipe.
- Snow pea leaves aren't particularly common, either, but we have been encountering them occasionally at Tony's Fresh Market here in the Chicago area. They appear to be used in some Asian cuisines, so try looking for them at Asian markets (or just save them from your garden when you are done harvesting all of your pea pods).