Fall Veggie Tart

Appetizers, Main Dish, Pizza, Power Lunches
Yield: 4-6Pin it

Fall Veggie Tart

This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.

prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients:

Dough
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon sea salt
3/4 cup chilled unsalted butter, cut into pieces 1/2 thick
1 tablespoon apple cider vinegar

Toppings
3 tablespoons TSIG Extra Virgin Olive Oil
4 tablespoons tomato sauce
1 large eggplant, grilled and sliced
1 bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces 
1 cup Brussels sprouts, roasted
1 cup tomatoes, roasted
Flaky sea salt 
2 tablespoons TSIG Traditional Style Dark Balsamic
1 bunch basil leaves

instructions

1. Pulse all-purpose flour, whole wheat flour and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

2. Transfer mixture to a large bow; drizzle with vinegar and ¼ cup ice water.

3. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

4. Preheat oven to 400°.

5. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the dough. Drizzle some EVOO and season with salt.

6. Scatter all the ingredient on the sauce and finish with more EVOO.

7. Bake, rotating once, until crust is golden brown and cooked through, 25-30 minutes. Let cool slightly on baking sheet.

8. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil and enjoy.

NOTES:

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

Dee LawrenceComment