Tuscan Vegetable Tart Recipe

Name: Tuscan Vegetable Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tart crust / pastry; 2 1/2 cups all purpose flour; 3/4 teaspoon salt; 10 tablespoons chilled unsalted butter, cut into 1/2-inch pieces; 1/3 cup chilled solid vegetable shortening, diced; 6 tablespoons ice water; vegetable filling; 2 tablespoons Dijon mustard; 1/2 cup whole milk ricotta; 2 tablespoons pesto; 1/4 cup grated Parmesean; 2 zucchinis; 2 chinese eggplant; 4 wide carrots, multicolored if you can find them; 4 tablespoons olive oil; salt and pepper to taste

Servings: persons

tart crust / pastry
2 1/2 cups all purpose flour
3/4 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons ice water
vegetable filling
2 tablespoons Dijon mustard
1/2 cup whole milk ricotta
2 tablespoons pesto
1/4 cup grated Parmesean
2 zucchinis
2 chinese eggplant
4 wide carrots, multicolored if you can find them
4 tablespoons olive oil
salt and pepper to taste

1
Blend flour and salt in a food processor. Add butter and shortening and pulse until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball and flatten into a disk. Wrap in plastic wrap and chill for 2 hours.
2
Preheat oven to 400F. Prepare a 8 or 9 inch tart pan with cooking spray. Roll out pastry and place into the tart pan; trim, leaving 1-inch overhang. Fold inside rim and flute edge. Prick all over with fork.
3
In a small bowl, combine the ricotta, mustard, pesto and parmesan, adding a little salt and pepper to taste. Spread this mixture over the bottom of the prepared tart shell. Cover with plastic wrap and refrigerate while you prepare the vegetables. Cut the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler or a mandolin slicer. Cut so as to have always show a small strip of skin for decorative purposes. Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish. Drizzle olive oil over all. Season with salt and pepper.
4
Bake for 40-50 minutes or until the crust is golden and the veggies (particularly the carrots) seem soft to the touch (I used a toothpick to test one of the carrots). Serve hot as a side dish or main course. Can also be served at room temperature.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: tart crust / pastry, 2 1/2 cups all purpose flour, 3/4 teaspoon salt, 10 tablespoons chilled unsalted butter, cut into 1/2-inch pieces, and more.

Yes, Tuscan Vegetable Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuscan Vegetable Tart

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