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Spring Vegetable Tart

You can use a store bought crust or puff pastry for this vegetale tart if you don't want to make your own. I will often use scallions or leeks and then I don't roast them in advance. Play around and have fun!

Makes 1 - 9 inch galette

For the crust:

1 ¼ cups (150 grams) all-purpose flour

2 tablespoons finely chopped fresh herbs, such as parsley or thyme

½ teaspoon (2.5 grams) Diamond kosher salt

1 stick/ 4 ounces ( 113 grams) cold unsalted butter, cut into 1/2 inch cubes

1/4 (60 ml) ice water

1 teaspoon (5 grams) white distilled or cider vinegar

For the filling:

1 pounds of your favorite summer vegetables (zucchini, squash, bell peppers, eggplant, etc.) sliced into thin rounds or strips

1 tablespoons olive oil

1 teaspoon fresh thyme

Salt and pepper to taste

For the cheese base:

1/2 cup ricotta cheese

2 tabelspoons grated mozzarella, provolone, or fontina cheese

1 tablespoon grated Parmesan cheese

1 egg yolk

1/2 teaspoon kosher salt

large pinch black pepper

Make the crust: In a food processor, pulse together the flour, herbs, and salt. Add the butter and pulse until a coarse meal forms but maintaining small pieces of butter, about 5-7 seconds. Combine the water and vinegar; add in and puzzle 2-3 seconds, until the dough just comes together. 

Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Form as best as possible into a circle. 

Chill the dough: Wrap in plastic wrap and refrigerate for at least 1 hour.

Roast the Veggies: Preheat your oven to 425°F (220C). Toss your sliced vegetables with olive oil, herbs, salt, and pepper. Roast on a baking sheet until tender and slightly browned (approximately 15-20 minutes).

Make the Filling: Mix the ricotta, mozzarella (or other cheese), Parmesan, egg yolk, salt, and pepper until smooth.

Assemble the tart: On a lightly floured surface, roll out one dough disc into a 11-inch (28 cm) circle. Place on a parchment lined sheet tray. Spread the filling in a circle on the dough in a 9 inch (23 cm)circle. Top with vegetables. Fold the edges of the dough over the filling, creating loose pleats. Brush the crust with the egg wash.

Bake Time: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before slicing and serving.


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