Product reviewed: Emile Henry Tart Dish, Deep Rectangle
A large rectangular tart dish sounded like a great way to get creative in the kitchen. Typical tart dishes are much shallower than the Emile Henry Deep Rectangle Tart Dish, so its size alone had me thinking of all sorts of recipes to try. I originally thought about making a traditional tart but soon learned that might not be the best fit for this particular kitchen item.
The dish is made of high-quality ceramic and has a fun design. Although I have always used round tart dishes, I found the rectangular shape to be modern and stylish. Plus, the edges make whatever you cook in it look a little fancy. The ceramic allows for even cooking, and the dish perfectly transitions from the oven to the table. I used the dish to make my apple-carrot oatmeal bake (recipe below), which is great for brunch. The attractive tart dish was even approved by the talented tablescape expert herself, my mom. And I’m happy to say the tart dish is very easy to clean, too, which is a must.
My only critique is its size. This tart dish is well-suited for baked goods such as overnight French toast, oatmeal bakes or egg casseroles, but it is slightly too large for a classic tart. The traditional tart I tried to make got a little lost in the depth of the dish. I’ll use this tart dish for larger recipes, knowing that if I am making something for only two to four people, there will be leftovers for sure.
That said, I would recommend the stunning Emile Henry Deep Rectangle Tart Dish to family and clients alike – and it would make a great gift. If you are someone who loves to entertain or just likes to have some interesting dishware for Sunday family brunch parties, this tart dish is perfect. It turns a rustic-looking oatmeal bake into a show-stopping part of your breakfast table.
Apple-Carrot Oatmeal Bake
- 3 cups rolled oats
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 cups almond milk
- 2 eggs, lightly beaten
- ½ cup applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 carrot, shredded
- 2 apples, shredded
- ½ cup raisins
- Preheat oven to 375°F.
- Prepare pan by rubbing with coconut oil to prevent sticking and set aside.
- To a medium or large bowl, add oats, cinnamon, salt and baking powder (dry ingredients). Mix and set aside.
- In a separate bowl, whisk together almond milk, eggs, applesauce, syrup, vanilla and melted cooled coconut oil (wet ingredients) and set aside.
- Add wet ingredient mixture to the bowl of dry ingredients and stir to combine.
- Fold in carrot, apples and raisins (mix-ins) until well incorporated.
- Pour oatmeal mixture into the prepared pan.
- Top oatmeal with nuts, if desired, or more raisins (optional).
- Place in preheated oven and cook for about 35 to 40 minutes until set and a toothpick comes out clean.
- Serve warm with toppings of choice (great with Greek yogurt or peanut butter drizzle).
- Keep leftovers in an airtight container in the refrigerator for up to a week or freeze for up to a month.
Note: To reheat, place refrigerated bake in microwave for 30 to 45 seconds until warmed through.