Summer Vegetable Tart with Whole Wheat Flour Dough is a delightful, healthy dish that showcases the best of summer vegetables. The whole wheat crust adds a nutty flavor and extra fiber. Here’s a recipe to make this flavorful tart:
Summer Vegetable Tart with Whole Wheat Flour Dough
Ingredients:
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For the Whole Wheat Dough:
- 1¼ cups whole wheat flour
- ¼ cup all-purpose flour (optional, for a lighter crust)
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 2-3 tablespoons cold water (more if needed)
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For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup shredded cheese (feta, goat cheese, or your choice)
- 3 large eggs
- ½ cup milk or cream (or a dairy-free alternative)
Instructions:
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Prepare the Dough:
- In a large bowl, combine whole wheat flour, all-purpose flour (if using), and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. It should be slightly crumbly but hold together when pressed.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the zucchini, yellow squash, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender.
- Add the cherry tomatoes, corn, dried thyme, dried basil, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
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Preheat the Oven:
- Preheat your oven to 375°F (190°C).
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Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough to fit your tart pan (about 9-10 inches). Transfer it to the tart pan and press it into the bottom and up the sides. Trim any excess dough.
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Pre-bake the Crust:
- Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights, and bake for an additional 5 minutes.
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Assemble the Tart:
- In a bowl, whisk together the eggs and milk or cream. Stir in the shredded cheese.
- Spread the vegetable mixture evenly over the pre-baked crust.
- Pour the egg and cheese mixture over the vegetables.
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Bake the Tart:
- Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
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Serve:
- Let the tart cool slightly before slicing. Serve warm or at room temperature.
Optional Variations:
- Add Protein: Include cooked chicken, bacon, or tofu for a more substantial meal.
- Herbs: Experiment with fresh herbs like basil, parsley, or chives for added freshness.
- Seasoning: Add a pinch of red pepper flakes or a dash of hot sauce for extra flavor.
This summer vegetable tart with whole wheat flour dough is a great way to enjoy seasonal vegetables and is perfect for brunch, lunch, or a light dinner. Enjoy!