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)
¾ teaspoon dried oregano
¾ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
⅛ to ¼ teaspoon cayenne pepper
⅓ cup grated asiago or parmesan cheese (35 grams or 1 ¼ ounces)
5 tablespoons butter, cold and cut into small pieces (75 grams or 2 ⅔ 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. Pulse several times to mix. Add the cold butter and process 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.
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 edges together so no seam shows. Press the crust into the side of the pan all the way around.
Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan.Wet the bottom edge of the dough. Join the seam between the edge of the pan and the bottom. Prick well.
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.
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.
In the meantime, prepare the filling.
Summer Vegetable Tart Filling
½ large red pepper
½ large yellow pepper
½ large zucchini
½ large yellow squash
½ red onion
2 tablespoons canola or olive oil
2 tablespoons white balsamic vinegar
1 7.5 ounce jar marinated artichoke quarters
½ 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 ¼ to ⅓ inch rounds. Cut the rounds in half or 4ths. Cut the onion in ¼ inch slices and then in half.
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. Place the filling over the cheese, top with the remaining provolone.
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.
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