Late Summer Veggie Tart

Our son’s school was having a harvest festival / potluck last weekend, and after more than two weeks of traveling around the country, we had accumulated a bunch of veggies from our Grant Family Farms CSA share.  This was a great opportunity to move through some produce.  It tasted great and there wasn’t a bit left to take home.

Summer Veggie Tart

Crust:

2 Cups Flour (I subbed in .5 cup whole wheat flour)

1 Egg

Pinch of Salt

8 T Butter at room temperature

Cold Water

*************

Vinaigrette:

1 bunch Parsley

1 large Clove Garlic

2 sprigs Thyme

1/4 cup Olive Oil

2-3 T Balsamic Vinegar

Salt and Pepper

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Filling:

1/2 Cup Bacon, chopped

2 Yellow Squash (Or preferably a mix of yellow squash and zucchini)

1 Eggplant

1 Onion

1 tsp Thyme

3 T Bacon fat (or olive oil)

Salt and Pepper

2 Medium Tomatoes

1 Red Bell Pepper

Fresh Basil for garnish

For the crust, combine the flour and salt together in a bowl.  Stir in an egg, then add the butter and quickly mix it in with your hands until the flour is of more or less even coarseness.  Then add cold water by the tablespoon until you can gather the dough into a ball, about 3 T.  Wrap the dough in plastic wrap, lightly press into a disc shape and refrigerate for 30 minutes.

Preheat the oven to 450 F.

Now add the parsley, garlic, thyme, salt, pepper, olive oil and balsamic to a mortar and pestle (or a food processor) and grind to a saucy paste.

Taste and adjust seasoning.

Lightly grease a 10-12 inch tart plate with butter or olive oil.  Remove the dough from the fridge and roll it out on a lightly floured surface.

Pat it into the tart plate and pre-bake for about 10 minutes, until it just starts to color.  Then set it on a wire rack to cool.

Turn the oven down to 400 F.

Thinly slice the onion, squash/zucchini, and eggplant.

In a large skillet over medium heat, fry the bacon stirring occasionally.

Remove the bacon with a slotted spoon and pour off excess bacon fat.  Add the onion and cook until translucent about 5 minutes.  Add the eggplant, squash and thyme saute until the veggies are tender.

Thinly slice the tomatoes.  Stem and seed the bell pepper and sliver.

On the crust, spread the parsley vinaigrette and when the veggies are ready, add them to the crust pressing in evenly.

Sprinkle with the bacon.  Top with the tomato slices and red pepper slivers in a nice decorative fashion.  Bake for about 30 minutes until the top starts browning and the tips of the pepper blacken slightly.

Allow to cool slightly.  Serve warm or at room temperature.

Enjoy!

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3 responses to “Late Summer Veggie Tart

  • Heather

    I love how this looks and that it’s dairy free — I haven’t made a quiche or a tart in awhile because I can’t get over the idea of NOT putting cheese in it. I’m going to hit up the last of the farmer’s markets in hopes of pulling a tart out of my hat (?!) before we’re really in for SQUASH SEASON!!!

    • the3archers

      Well…It’s almost dairy free (shhhh there’s butter in the crust.) I’m sure you could find a decent dairy and gluten free crust recipe. If you find a good one, let me know. Always nice to have some alternative diet options available. And if you master pulling tarts out of a hat, do share the secret.

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