Summer vegetable tart with whole wheat flour dough

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:

  • 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)
  • 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:

  1. 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.
  2. 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.
  3. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).
  4. 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.
  5. 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.
  6. 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.
  7. Bake the Tart:

    • Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
  8. 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!