Summer Vegetable Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Summer Vegetable Tart
A Vegetable Tart should be on everyone’s menus.  Forget the fact they are good for you.  How can peppers, squash, red onions and artichokes be anything but inviting?

This is my favorite combination of veggies.  I use it on flatbreads, quesadillas, and pasta – not all the same week but often.The thing I most like about this Vegetable Tart is how easy it is to put it on the table.  It can even sit in the refrigerator fully made for a day until it is heated and served.  After the vegetables are sautéed, a splash of balsamic vinegar boosts their flavor while a sprinkling of hot pepper flakes leaves a nice tingle when eating.

The crust is an easy press in with herbs, cheese and a hint of cayenne.

It can be endlessly altered by adding whatever you like fresh herbs,  olives, different vegetables or cheese, whatever you like. I have given measurements but nothing is set in stone.  Just remember that when you saute the vegetables, they will reduce considerably. So whether you pick them from your garden or buy them at the store, I hope you find  you like this as much as I do.

Summer Vegetable Tart Crust

1 cup all purpose flour (140 grams or 5 ounces)
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon dries thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/3 cup grated asiago or parmesan cheese (35 grams or 1 1/4 ounces)
5 tablespoons butter, cold and cut into small pieces (75 grams or 2 2/3 ounces)
3 to 4 tablespoon ice water

Preheat the oven to 425°F. Set a 9” round quiche pan with a removable bottom aside.

Combine the flour, herbs, salt, cayenne pepper, and cheese in the bowl of a processor.  Dry ingredients in processorPulse several times to mix.  Add the cold butter and Butter in processorprocess until it is indistinguishable. Start with the lesser amount of water, pour it in a circle over the dry ingredients and process until a ball forms. If it seems a bit dry, add the remainder of the water.Pastry processed for Vegetable Tart

Divide the pastry in half (about 145 grams each).  Divide one half into half again (about 70 grams each).  Pastry divided for Vegetable TartTake a little pastry from each of the three pieces to form a ball about the size of a walnut.  Wrap in film and set aside.Reserved pastryRoll one of the smaller pieces of dough into a 15” rope.  Pastry rolled into a ropePlace it along the edge of half of the pan.  Repeat with the second piece.  The edges should overlap. Pastry on side of pan Wet the edge of both pieces of overlapping dough and press together.  Repeat on the other side.  Wet edge of pastryPress the edges together so no seam shows. Pastry edges pushed togetherPress the crust into the side of the pan all the way around.Edges pressed in for Vegetable Tart

Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan.Bottom of pastry.Wet the bottom edge of the dough.   Join the seam between the edge of the pan and the bottom.  Prick well.Pressed in crust

Spray a large piece of foil on the shiny side in the middle.  Place that on top of the pastry in the pan.  Press the edges of the foil into the edges of the crust.  Fill the foil with pie weights or beans to the top.Beans in crust

Place on a parchment lined baking sheet.  Bake for 20 minutes.  Remove the foil and beans and bake for another 5 to 8 minutes until completely baked.Baked Crust

If the shell has cracked during baking, immediately upon removing from the oven use the reserved dough to patch the cracks with an offset spatula.  Patched CrustCool the shell.

In the meantime, prepare the filling. 

Summer Vegetable Tart Filling

1/2 large red pepper
1/2 large yellow pepper
1/2 large zucchini
1/2 large yellow squash
1/2 red onion
2 tablespoons canola or olive oil
2 tablespoons white balsamic vinegar
1 7.5 ounce jar marinated artichoke quarters
1/2 pound provolone cheese sliced into 10 pieces or grated
Crushed Red pepper flakes to taste

Cut the peppers into strips, cross cut into thirds.  Cut the squash into 1/4 to 1/3 inch rounds.  Cut the rounds in half or 4ths.  Cut the onion in 1/4 inch slices and then in half.Cut vegetables for Vegetable Tart

Heat the oil in a large saute pan.  Place the vegetables in the pan and saute until somewhat caramelized, stirring often. Toward the very end of the cooking, add the balsamic vinegar and saute until the liquid is evaporated.  Cool.

Drain the artichokes and add them to the cooled vegetables.

Place 5 slices of provolone on the bottom of the crust or half the grated cheese. Cheese on bottom Place the filling over the cheese, Veggies in crusttop with the remaining provolone.Cheese on top of the Vegetable Tart

At this point the Summer Vegetable Tart can be heated immediately to serve or refrigerated until the next day.  Bring to room temperature if cold.

Preheat the oven to 400°F. Place the tart on a parchment lined baking sheet and bake for 20 minutes if room temperature.  The cheese may benefit from being placed under the broiler for a few minutes.  Be careful not to place the tart so close to the hot coils that the paper catches on fire.

Cut your Summer Vegetable Tart into 4 to 6 pieces and serve.

If you enjoyed this recipe I’d like to share these:

Spanakopita
International Flatbreads
Torta Rustica
French Onion Tart

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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8 thoughts on “Summer Vegetable Tart

  1. Donna L.

    Hi Helen,

    I made the tart for dinner last night and it was absolutely scrumptious! It was my first time making a tart like this, and I especially appreciate the way you laid out the instructions with photos of each step accompanying the description. It helped me be confident that I was doing it the right way and I found it reassuring.

    I will definitely make the tart again — it was the perfect light supper for summer. I am already thinking about serving it with tomato bisque or sandwiches.

    Many thanks!

    1. hfletcher Post author

      Dear Donna, many thanks for your lovely comment. It makes me so happy when I hear that someone new to baking has tried something and not only did it work, they enjoyed it so much. You are the person I write for – those interested in baking, but wanting some assistance. If you like the tart a lot, go to International Flatbreads for more savory recipes I think you may like.

  2. Lynette Pruett

    This looks wonderful, Helen! Going on my “to bake” list for sure. The other day I made up a double flatbread crust recipe and have six par baked ones in the freezer! So nice to know that dinner is just a few minutes away!
    Thanks for your wonderful recipes and for sharing them. Hope you and Mike are well. Stay safe!

    1. hfletcher Post author

      Hi Lynette – I agree.. Mike and I love flatbreads and I keep the crusts in the freezer for quick dinners. In fact, I use the same filling as in the tart on my flatbreads sometimes. We are fine. Hope all is well with you and yours.

  3. Maggie Gray

    Helen, I am not a big fan of artichokes. Is there a sub for them? The rest of the veggies are fantastic. I will be making this in the very near future. I miss St. Louis. I am the person who’s father grew up along side Tony and Vince. We spent many occasions at Tony’s. Thanks for your email. Maggie Gray
    Wichita Kansa

    1. hfletcher Post author

      Hi Maggie, good to hear from you. Asparagus, mushrooms, celery would all probably work. Or omit the artichokes and increase the peppers and onions a bit. Stay well.

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