After going to the farmers’ market and coming home with all those beautiful vegetables, today, I’m making a Vegetable Tart. I figured I might as well make two tarts while I have all the vegetables on hand and use the second tart as a side dish for our upcoming weeknight meals.
Any extra vegetables I have leftover from this recipe, I’ll put to good use in the peppers, which I also brought home from the market.
Sprinkle the grated cheese evenly over the basil-garlic oil mixture before layering the vegetables.
Prep Time: 2 hours 25 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 3 hours 45 minutes
Yields: 2 (12-inch) tarts (12 servings, 6 slices per tart)
Equipment: 1 (10-cup) food processor, pastry brush, 2 (12-inch) tart pans with removable bottoms, cutting board, chef’s knife, serrated knife, rolling pin, 2 rimmed baking sheet pans, Madoline, parchment paper, pie weights (substitute dried beans)
Ingredients:
2 JUS-ROL store-bought pie crust
2 pounds of zucchini, thinly sliced
2 pounds of summer squash, thinly sliced
2 pounds of Japanese Eggplant, thinly sliced
2 pounds of Roma tomatoes, thinly sliced
1/2 cup of extra virgin olive oil
1/2 cup of packed basil leaves, finely chopped
3 cloves of garlic, minced (1 tablespoon)
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
2/3 cup of Parmigiano-Reggiano cheese, freshly ground
2 teaspoons of Flaky salt for finishing
Garnishes, Optional: Not Included In Nutritional Chart
Queso Fresco, crumbled
Instructions:
First, prepare all your equipment and pans. Slice up the vegetables using a Mandoline or a really sharp knife. I find the Madoline works best.
In a food processor, add chunks of the Parmigiano-Reggiano cheese and pulse until finely ground, as seen above. Transfer to a container with a tight-fitting lid and set aside.
Prepare and Chill Tart Dough:
Bring the store-bought pie dough out of the fridge and onto the counter for 10 to 15 minutes. This will make the dough easier to work with.
Preheat the oven to 400°F (204°C)
Unwrap the first sleeve of dough. Roll the dough circle out, onto a lightly floured surface, into a 12 to 13-inch diameter disc, rotating the dough continuously as you go to prevent sticking.
Gently fold into quarters and transfer to the tart pan. Carefully press the dough into the sides and corners, without stretching, and roll the rolling pin over the top of the pan to trim and remove excess dough. Cover the surface with plastic wrap and allow the dough to chill in the refrigerator for another 15 to 20 minutes.
Serve the tart warm or preferably at room temperature. Garnish with basil leaves and a sprinkle of flaky salt.
Notes:
1) Once you remove the pie dough from the fridge (whether it’s homemade or store-bought), allow it to sit out for 10 to 15 minutes before using it.
2) I like to serve a slice of the tart with either Queso Fresco crumbled over the top or a side of Burrata.
3) You can use either dried beans or pie weights to make the tart.
4) If you run out of one of the vegetables before finishing the tart, alternate what you have left. It’s no big deal.
5) Cover the cooked tart tightly with plastic wrap and store in the refrigerator up to 3-4 days.
6) Try to buy tomatoes and zucchinis that are of a similar size in diameter, as it will make the layering process much easier and result in a more attractive-looking tart.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Vegetable Tart
Equipment
- 1 food processor 10-cup
- 1 pastry brush
- 2 tart pans with removable bottoms 12-inch tart pans
- 1 cutting board
- 1 chef's knife
- 1 serrated knife
- 1 Rolling Pin
- 2 rimmed baking sheet pans
- 1 Mandoline
- parchment paper
- 1 set of pie weights Substitute dried beans
Ingredients
- 2 JUS-ROL store-bought ready pie crusts
- 2 pounds zucchini thinly sliced
- 2 pounds summer squash thinly sliced
- 2 pounds Japanese Eggplant thinly sliced
- 2 pounds Roma tomatoes thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup basil leaves Packed full
- 3 cloves garlic Minced (1 tablespoon)
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 2/3 cup Parmigiano-Reggiano cheese Finely ground
- 2 tsps Flaky salt For finishing
Garnishes, Optional: Not Included In Nutritional Chart
- Queso Fresco Crumbled
Instructions
- First, prepare all your equipment and pans. Slice up the vegetables using a Mandoline or a really sharp knife. I find the Madoline works best.In a food processor, add chunks of the Parmigiano-Reggiano cheese and pulse until finely ground, as seen above. Transfer to a container with a tight-fitting lid and set aside.Prepare and Chill Tart Dough:Bring the store-bought pie dough out of the fridge and onto the counter for 10 to 15 minutes. This will make the dough easier to work with.Preheat the oven to 400°F (204°C)Unwrap the first sleeve of dough. Roll the dough circle out, onto a lightly floured surface, into a 12 to 13-inch diameter disc, rotating the dough continuously as you go to prevent sticking.Gently fold into quarters and transfer to the tart pan. Carefully press the dough into the sides and corners, without stretching, and roll the rolling pin over the top of the pan to trim and remove excess dough. Cover the surface with plastic wrap and allow the dough to chill in the refrigerator for another 15 to 20 minutes.Serve the tart warm or preferably at room temperature. Garnish with basil leaves and a sprinkle of flaky salt.Remove and line tart dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the beans and parchment, and if the bottom still does not look completely dry, bake for an additional 5 to 10 minutes, checking regularly. Allow the crust to cool on the rack while you prepare the filling ingredients. Prepare Filling and Assemble Tart:While the unbaked tart shells are in the refrigerator chilling for 20 minutes, start prepping the vegetables for the tart. Using a mandolin (or sharp knife), slice the zucchini, squash, and eggplant into ⅛-inch round slices and lightly season with kosher salt to remove excess moisture before baking. Using a serrated knife, slice the Roma tomatoes into ¼-inch slices. Lay out the sliced vegetables into small stacks onto two rimmed baking sheets. Next, in a small bowl, add the minced garlic, finely chopped basil leaves, Kosher salt, fresh ground black pepper, and extra virgin olive oil. Stir to combine and set aside. Brush tart shell lightly with basil-garlic oil (there should be leftovers for brushing the tops of the vegetables) and distribute the grated Parmigiano-Reggiano cheese evenly on top of the oil mixture.Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern. Be sure to tightly layer them against each other (as they will shrink once baked). Try to leave the bigger slices for the outside and the smaller slices for the inner circles. Continue until the entire tart shell is filled - you should have two circular rings, and you can chop up various small pieces of vegetables to fill any center space. Brush the vegetables generously with the remaining basil-garlic oil. Bake at 400°F (204°C) for 30 to 45 minutes, or until the vegetables are soft and lightly caramelized. Optional (but recommended): Place under the oven broil for 2 to 3 minutes to finish. Observe to avoid burning the crust or vegetables.There you have it, my Vegetable Tart.
Notes
1) Once you remove the pie dough from the fridge (whether it's homemade or store-bought), allow it to sit out for 10 to 15 minutes before using it.
2) I like to serve a slice of the tart with either Queso Fresco crumbled over the top or a side of Burrata.
3) You can use either dried beans or pie weights to make the tart.
4) If you run out of one of the vegetables before finishing the tart, alternate what you have left. It's no big deal.
5) Cover the cooked tart tightly with plastic wrap and store in the refrigerator up to 3-4 days.
6) Try to buy tomatoes and zucchinis that are similar size in diameter, as it will make the layering process much easier and result in a more attractive-looking tart.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2014/09/04/homemade-pie-crust/
