The rain has finally subsided here and the summer heat has arrived. My garden is still quite soggy but the peppers and eggplants are in full bloom and the tomatoes are ripening.
I found this Roasted Vegetable Tart recipe at A Little CLAIREification back in May and gave it a try. IT. WAS. DELICIOUS. and I couldn't wait to give it another try with my own garden veggies!
We loved how creamy, yet savory it is. In fact, I made it the day after I made (at the time) our favorite crab and scallion quiche and Wonderful Hubby said this recipe is his NEW favorite!
I used to be intimidated making my own crust but have discovered mixing it all up in the food processor is quick and easy.
Here's the recipe.
Recipe: Roasted Vegetable & Feta Tart
INGREDIENTS
For the tart dough:- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup cold unsalted butter, cut into small pieces
- 1/4-1/2 cup ice water
- 1 eggplant (I used 5 minis) peeled & chopped
- 1 orange pepper, chopped
- 1 red pepper, chopped
- 2 medium tomatoes, seeded & chopped
- 1/2 onion diced
- Olive oil for drizzling
- 2 eggs
- 2/3 cup heavy cream
- 2-3 sprigs fresh thyme (optional)
- 4 oz Crumbled Feta Cheese (can also use got cheese if preferred)
- Salt and pepper to taste
INSTRUCTIONS
For The Tart Dough:
- Pulse the flour, salt, and sugar in a food processor.
- Add butter; pulse until it looks like coarse meal with pea-size crumbs.
- Drizzle a few spoonfuls of the ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry.
- Do not over mix – there should still be pieces of butter intact.
- Gather dough into a ball and flatten into a disc.
- Wrap tightly in plastic wrap and chill until firm, at least 1 hour or up to 2 days.
- Tip: While the dough chills, prepare the vegetables (see below).
- Once chilled, roll out the dough on a lightly floured surface to about 1/2 inch thick. Transfer to a tart pan or pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Return to the refrigerator or freezer for about 10 minutes.
- Preheat the oven to 400°.
- Line dough with foil or parchment paper; fill with dried beans or pie weights.
- Bake for 10 minutes.
- Remove the parchment paper/foil and pie weights.
- Reduce oven temperature to 375°.
- Return to oven and bake until crust is just barely a light golden brown, about 10-15 minutes longer, but keep an eye on it!
- Let the crust cool completely.
- Tip: Can be made 1 day ahead. Store in an airtight container at room temperature.
For The Filling:
- Preheat the oven to 450°.
- Cut off the stems of bell peppers and remove all of the seeds.
- Slice and then chop into bite sized pieces.
- Peel the eggplant(s), remove the stem and chop, once more bite sized chunks are desired.
- Slice the tomatoes into quarters and remove the seeds then chop into bite sized pieces.
- Transfer chopped peppers, eggplant and tomatoes to a cookie sheet with a raised edge.
- Sprinkle generously with salt and fresh ground pepper.
- Drizzle with 3-4 Tbsp. olive oil.
- Roast vegetables until just tender, about 15 minutes.
- Transfer roasted veggies to a plate or a small bowl and set aside.
- Meanwhile, dice the onion. The original recipe added the onion into the tart raw as it will cook in the oven because Claire liked the texture. I sautéed the onion first with a little oil in a skillet on the stovetop for about 5-6 minutes.
- Add the onion to the pepper mixture.
- Tip: The vegetables can be prepared 1 day ahead. Cover and refrigerate.
- Reduce oven temperature to 350°.
- Spoon all of the roasted veggies and onion evenly into the prepared tart crust.
- Slide your fingers down the thyme springs to release the leaves, and sprinkle the veggies with the fresh thyme.
- Top with the Feta cheese.
- In a small bowl, whisk the eggs and cream, seasoning lightly with salt and pepper.
- Slowly pour the egg mixture over vegetables.
- Sprinkle with more thyme if desired.
- Bake tart until filling is set and pastry is golden brown, about 30 minutes.
- Let stand for at least 10 minutes.
- Serve warm or at room temperature.
Cooking time: 45 minute(s)
Number of servings (yield): 8
This looks like lots of steps but it's really pretty easy and oh, so worth it! I can't wait until those little eggplants and peppers are ready -- in the meantime, I may have to make a run to the grocery!
Thanks for stopping by! Have a wonderful week!
Zenda
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