This Summer Vegetable Tart takes advantage of the abundance of fresh local veggies coming to market. They can be sautéed and when combined with cheese in an easy to make crust, it's perfect for brunch, lunch or dinner. A splash of white balsamic vinegar red pepper flakes add a bit of zip to the crust.
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, you're sure to add this to your summer rotation.
Other summer dishes you may enjoy include: Strawberry Salad with Basil Vinaigrette, Goat Cheese Pesto Tart, Southwestern Vegetable Couscous Salad, or the Southwestern Seafood Tart.
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What to Have with a Vegetable Tart
Salads are a great choice. Try a simple cucumber salad with a sour cream and dill dressing, or a cucumber, feta and tomato salad. A Mediterranean type salad with olives, feta, pepperoncini, a simple crisp lettuce salad or my favorite Greek Tomato Salad.
Recipe Ingredients
Parmesan Herb Crust
FRONT ROW: Salt, oregano, basil
MIDDLE ROW: Unsalted butter, thyme, cayenne pepper
BACK ROW: All-purpose flour, parmesan cheese, water
Summer Vegetable Tart
FRONT ROW: Canola oil, white balsamic vinegar, red pepper flakes
MIDDLE ROW: Red onion, artichoke heart quarters, provolone cheese
BACK ROW: Yellow pepper, red pepper, yellow squash, zucchini
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Step 1. Place the all-purpose flour, parmesan cheese and herbs in the food processor. Step 2. Process until combined. Step 3. Cut the cold butter up into pieces and add to the processor. Step 4. Process until the butter is indistinguishable.
Step 5. Add the water as called for and process until a ball forms. Step 6. Remove fro the processor and divide into two equal pieces (about 145 grams each). Divide one of the balls into half again (about 70 grams each). Step 7. Remove a little of each piece of dough to make a walnut size piece of dough. Wrap in plastic wrap and set aside. This will be used to patch the crust if it separates. Step 8. Using one of the smaller pieces of dough, roll it to a 15 inch rope.
Step 9. Place the rope against one side of the rim. Step 10. Roll the second smaller piece of dough into a 15" rope and place it on the opposite side with the ends of the dough overlapping. Step 11. Pinch the ends securely together, Step 12. Press the ropes firmly into the rim.
Step 13. Press the remaining large piece of dough into a round to fit the bottom of the pan. I didn't need any flour, but lightly flour the board if you do. Step 14. Place it into the pan. Step 15. Lightly moisten the bottom of the crust that has been pressed into the rim of the pan. Press the bottom crust up to edge and firmly into the crust on the rim. Seal the edges well. Step 16. Press the crust slightly over the rim of the tart pan.
Step 17. Spray a large piece of foil with a non-stick baking release. Make sure the foil extends over the edge of the pan. Setep 18. Fill the foil to the very top of the pan with dry beans or pie weights. Bake as called for. Step 19. The crust may crack along the joint. Step 20. If the crust separates as soon as it comes from the oven, pinch off a small piece of the reserved walnut size piece of dough and roll it into a thin mini-rope Place it over the separation.
Step 21. Smooth out the patch to seal the separation. Be careful the pan and crust are hot. This is best done with a small pointed offset spatula or small metal spatula. Step 22. Cut the peppers into strips, then cross 3 or 4 times, but the zucchini and yellow squash into rounds, then quarter them, cut the onions into half moons. Step 23. Place in a large skillet and been sauté until somewhat softened or grill or roast. Add the remaining ingredients. Cool. Step 24. Place 5 or 6 pieces of provolone on the bottom of the crust.
Step 25. Place the prepared filling into the crust. Step 26. Cover it with 5 or 6 slices of cheese. Step 27. Place the tart on a half sheet pan covered with parchment paper. Step 28. Bake as called for. Cool slightly, remove from the pan and the metal bottom, slice and serve.
Recipe FAQS
The main difference is the size of the shape. Pie pans are deeper and generally have smooth as well as slightly slanted sides. The crusts are generally of the American type which are thicker and pies most often have a pastry or crumb top. Tarts on the other hand are shorter, the sides are straight and generally rippled. Tart pans also are made in two pieces, the rim and the bottom making them very easy to release and serve. They usually don't have a topping and the crusts are butter crusts and thinner. Either one can be sweet or savory.
Blind baking refers to baking an empty pastry crust. After the crust is placed in the pan, a large piece of foil is sprayed with a non-stick baking release. The foil is placed, sprayed side down on the crust and filled with weights such as beans or pie weights. It is important to fill the foil to the top of the tart.
A crust is blind baked either partially or completely because it either won't be baked additionally for a long enough time to completely bake it or because the filling won't be baked at all. This applies to either a pie or tart crust.
Expert Tips
- Add just enough water to make the dough workable. Too much water will make the crust shrink excessively.
- The crust should be completely baked but not over baked. The longer it bakes the more the chances of the crust cracking.
- Don't worry if the crust cracks, it can be easily patched.
- The crust can be made ahead of time and frozen unbaked. Bake from the freezer.
- Sauté the veggies until tender crisp. This can be done the day ahead if helpful.
- Bake the tart just to heat the veggies and melt the cheese.
- If the tart is hot but the cheese is pale, place it under the broiler but watch it so it doesn't burn. Just brown it enough to give it some color.
Other Tasty Summer Dishes
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Summer Vegetable Tart
Equipment
- 9" tart pan with removable bottom
Ingredients
Tart Crust
- 1 cup all-purpose flour (140 grams)
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ to ¼ teaspoon cayenne pepper
- ⅓ cup parmesan cheese, grated (35 grams)
- 5 tablespoons unsalted butter, refrigerator cold (75 grams)
- 3 to 4 tablepoons ice cold water
Summer Vegetable Filling
- 1 medium red pepper
- 1 medium yellow pepper
- 1 small zucchini
- 1 small yellow squash
- ½ medium red onion
- 2 tablespoons canola or olive oil
- 2 tablespoons white balsamic vinegar
- 1 7.5 oz. jar marinated artichoke quarters
- 10 to 12 slices provolone cheese (about ½ pound)
- crushed red pepper flakes
Instructions
Tart Crust - please see the Step by Step photos.
- Preheat the oven to 400°F. Set aside a 9" tart pan with a removable bottom
- Combine the flour, herbs, salt, cayenne pepper, and cheese in the bowl of a processor. Pulse several times to mix.
- Add the cold butter and process until it is indistinguishable.
- Starting with the lesser amount of water, pour it in a circle over the dry ingredients and process until a ball forms. If it doesn't form a ball or seems a bit dry, add the remainder of the water 1 teaspoon at a time.
- Divide the pastry in half (about 145 grams each). Divide one half into half again (about 70 grams each). Take 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.
- Roll one of the smaller pieces of dough into a 15” rope. Place it along the edge of half of the pan. Repeat with the second piece. The edges should overlap. Wet the edge of both pieces of overlapping dough and press together. Repeat on the other side. Press the crust into the side of the pan.
- Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan. Moisten the edge of dough on the side of the pan. Join the seam between the edge of the pan and the bottom. Press well together. Prick the bottom of the crust well with a fork. Freeze until hard.
- 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.
- 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. Do not over bake.
- 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. Cool the shell.
Summer Vegetable Filling
- Cut the peppers into strips, cross cut into thirds. Cut the squash into ¼ to ⅓ inch rounds. Cut the rounds in half or 4ths. Cut the onion in half. Cut the half into ¼ inch slices and then in half to make half moons.
- Heat the oil in a large sauté pan. Place the vegetables in the pan and sauté until somewhat caramelized, stirring often.
- Toward the end of the cooking, add the balsamic vinegar and saute until the liquid is evaporated. Cool. Add the drained artichokes.
- Place 5 or 6 slices of provolone on the bottom of the crust or half the grated cheese. Place the filling over the cheese, top with 5 or 6 more slices of provolone.
- Preheat the oven to 400°F. Place the tart on a parchment lined baking sheet and bake for 15 to 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. Watch it carefully, it can go from browned to burned in a hurry.
- Cool for a few minutes, release the tart and cut into 4 to 6 pieces.
- Refrigerate any leftovers.
Notes
Nutrition
Jacquie Goff says
Thank you for sharing your recipes, knowledge and joy for all types of baking. I so look forward to your emails.
Helen S Fletcher says
Thanks Jacqie - you're very welcome.