Guests coming over? Make this rustic roasted vegetable tart
The Rustic roasted vegetable tart offers a hearty, vegetarian, and eggless choice. Its humble origins span various cultures, all celebrating the harvest's abundance. This dish pairs the robust flavors of seasonal vegetables with a crisp pastry crust, embodying the spirit of rustic cooking. Simple ingredients and straightforward preparation make it a true homage to tradition. Let's embrace this culinary journey together.
Gather the following ingredients
For the tart, combine one cup of all-purpose flour and half a teaspoon of salt. Include one-fourth cup olive oil and two tablespoons cold water for the dough. For the filling, slice one small zucchini and yellow squash thinly, cut one red bell pepper into strips, and chop a tablespoon of fresh thyme. Add two minced garlic cloves, seasoning with salt and pepper to taste.
Prepare the pastry dough
In a large bowl combine one cup of all-purpose flour with half a teaspoon of salt. Gradually mix in one-fourth cup of olive oil until the mixture resembles coarse crumbs. Add two tablespoons of cold water and stir until the dough comes together; add an extra tablespoon if necessary. Form into a ball and chill in the refrigerator for at least 30 minutes.
Roast your vegetables
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). On a baking sheet, mix sliced zucchini, yellow squash, and red bell pepper strips with olive oil and minced garlic. Ensure the vegetables are well coated. Season with salt and freshly ground pepper to your liking. Roast for about 20 minutes until the vegetables are tender and have a slight caramelized char.
Assemble your tart
On a surface dusted with flour, roll the chilled dough into a circle approximately 12 inches in diameter. Carefully place it on a baking sheet prepped with parchment paper. Evenly distribute the roasted zucchini, yellow squash, and red bell pepper strips on the dough, leaving a two-inch border. Gently fold this border over the vegetables to form a crust around your tart's perimeter.
Bake your masterpiece
Bake the tart at 400 degrees Fahrenheit (200 degrees Celsius) for 25 to 30 minutes, or until the crust is golden and crisp. After baking, let it rest briefly. Then, sprinkle with fresh thyme to enhance the flavor. Serve your rustic roasted vegetable tart warm or at room temperature, perfect as a satisfying main dish or a complementary side.
