IMG_8793

Summer is basically tart season even though making such a thing requires blood, sweat, and tears.

Or, at the very least, turning on your oven and making pie crust, which, between the two, may or may not account for two of the three up there.

IMG_8795

Seems counterintuitive given how stifling this heat has been, but for those of us without grills or even a real window ledge to dangerously (and almost surely illegally) prop an electric grill onto just so that it is sort of “outdoors” (not that I’ve ever attempted such a thing. ahem)…if we want to do something to use up all of this summer bounty in one fell swoop, tarts are most assuredly it.

The holy grail of summer fare.

IMG_8800

This tart is especially so since it uses pretty much all of this season’s best produce – peppers, zucchini, eggplant, tomatoes, and even a sweet potato for good measure. That is some serious bang for your buck, at least in the sense that if you’re going to be turning your oven on anyway, you might as well get as many roasted veggies out of it as you can.

IMG_8777

In fact, this tart is so full of juicy delicious caramelized roasted vegetable flavor, smothered in cheese and encased in the flakiest buttery-est (totally a word) pie crust known to man…that I’m going to preemptively tell you order you to double the recipe.

You are totally going to want to have a second tart in your fridge and will rue the day when you have to spend another afternoon with that oven on in the midst of 100 degree temps. And I just refuse to be held responsible for your discomfort.

IMG_8806

Savory tart double fisting. It’s happening.

IMG_8808

One year ago…Corn-Avocado Salad with Black Beans and Barley, Green Goddess Soup and Pesto Mozzarella Grilled Cheese

Three years ago…Five Spice Chicken with Pickled Cherries

A Very Full Tart

Yield: 1 9-inch tart

Serving Size: Serves 4-6

A Very Full Tart

A Mediterranean-infused tart that is literally overflowing with roasted vegetables.

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 6 tbsp olive oil
  • 1 medium eggplant, cut into 2-inch dice
  • salt and black pepper
  • 1 small sweet potato, peeled and cut into 1-inch dice
  • 1 small zucchini, cut into 1-inch dice
  • 2 medium onions, thinly sliced
  • 2 bay leaves
  • 1 recipe savory pie crust
  • 8 thyme sprigs, leaves picked
  • 1/3 cup ricotta
  • 4 1/4 oz feta
  • 7 cherry tomatoes, halved
  • 2 medium eggs
  • 1 cup 2% milk

Instructions

  1. Preheat the oven to 450. Cut around the stem of the peppers and lift it out along with the seeds. Make sure there are no remaining seeds in the peppers. Place the two peppers in a baking dish lined with parchment paper. Put on the top shelf in the oven.
  2. Mix the eggplant with 4 tbsp olive oil, salt and pepper. Spread in a large baking pan and bake for 12 minutes on the oven shelf beneath the peppers.
  3. Add the sweet potato to the pan with the eggplant and stir gently. Roast for another 12 minutes. Add the zucchini to the same pan, stir, and roast for another 10 minutes. Remove the vegetables and the peppers from the oven and reduce the temperature to 325. Put the peppers in a sealed container to cool, then peel their skins off and tear them into strips.
  4. Heat 2 tbsp olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and a pinch of salt for 25 minutes. Stir occasionally, until they ae browned, soft and sweet. Discard the bay leaves when done.
  5. Roll out the pie crust to an 11-inch round. Line a 9-inch tart pan with it, leaving the excess hanging over the top edge. Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 30 minutes. Remove the paper and weights and bake for 10 minutes more, or until the crust is golden brown.
  6. Scatter the cooked onion over the bottom of the crust. Top with the roasted vegetables, evenly. Scatter half the thyme leaves over them. Sprinkle both cheeses over the top. Put the tomato halves, face-up, on top of the cheese.
  7. Whisk the eggs and milk in a small bowl with some salt and pepper. Carefully pour this into the tart. Scatter the remaining thyme over the top. Bake for 35-45 minutes or until set and golden. Allow to rest for at least 10 minutes before cutting.

Notes

adapted from Ottolenghi's Plenty

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://joanne-eatswellwithothers.com/2013/07/a-very-full-tart.html

Savory Pie Crust

Yield: 1 9- or 10-inch pie crust

Serving Size: 1/6th of recipe

Savory Pie Crust

A flaky buttery pie crust for all your savory pie and tart needs.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 8 tbsp cold unsalted butter, cut into pieces
  • 3-4 tbsp ice water

Instructions

  1. Place the flour, salt and pepper in the bowl of a food processor and pulse to combine.
  2. Add in the butter and pulse until it resembles coarse crumbs. Drizzle in the water with the machine running, tbsp by tbsp, until the dough starts to come together.
  3. Shape dough into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour or up to overnight before using.

Notes

adapted from Martha Stewart

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://joanne-eatswellwithothers.com/2013/07/a-very-full-tart.html

I am submitting this to this week’s I Heart Cooking Clubs!

IMG_8791

blog_share_subscribe
Share →

62 Responses to A Very Full Tart

  1. This is a full tart that I want in my body immediately! What a fabulous recipe friend!

  2. Chewthefat says:

    As a single person, I don’t own a grill (can’t justify it for just one eater) so I always feel a bit left out with grill-specific postings, too!

  3. A great way to use up some of summer’s best veggies!

  4. Karly says:

    I need this in my face. I am totally okay with hot ovens on summer days. I just crank the a/c even higher. No biggie. My husband loves when I do that.

    Also, new design? I love it!!

  5. A fantastic summer veggie tart, Joanne.

  6. Emma says:

    I’m such a sucker for pastry, though I guess it’s not the healthiest so I don’t make them too often..:( I always love roasted veg too so a tart packed with them has got to be good.

  7. Kathryn says:

    I love tarts in summer, such a good way to use up all those delicious veggies!

  8. danielle says:

    This sounds amazing! I try to find vege dishes that my hubby could eat and not miss the meat. I think this would work.

  9. Erica says:

    Love the new look of the site, Joanne! Beautiful colors! The tart looks perfect for a summer lunch! Delicious!

  10. I have a very full heart after seeing this very full tart. (that rhymed…I worked hard on that line…)

  11. all the blood and sweat and butter is worth this tart

  12. i could totally get into this tart right about now! i love the pepper in the savory crust too…great addition!

  13. Christina says:

    Despite the heat and humidity this week, I really really want to try this :)

  14. Kim Tracy says:

    Oh, Joanne! Can I just say that I LOVE the new look of your site? Wow! Makes me feel like I need a blog makeover as well. If you have someone you can recommend I’d be all ears.

    I have been wanting to make this tart SO BAD, but I’ve been feeling way too lazy to tackle the dough and all the prep. I think this looks insanely delicious! I’m totally pinning this so I remember to make it in August once the kids go back to school and I have more time in the kitchen.

  15. Jessie says:

    This is a huge sacrifice, but such a gorgeous tart is worth it! I’ve been trying my best not to turn on the oven, but I may have to for this. And making two at once is genius!

  16. Beth says:

    That is one lovely tart. I could eat that in any season!

  17. Kate says:

    I think of summer as being for fruit tarts, winter is about leek and egg tarts!

  18. sandra says:

    a beautiful tart. I love the combo of feta and ricotta – nice! We have ‘Pie Day’ happening at my summer community mid August and I’ve been looking for a savory option to make. This may be the one!

  19. Lynn says:

    Now I’ll be sticking to the left edge of the sidewalk when in New York – just in case a grill falls out of the window! :)

    Looks like a delicious tart there.

  20. Monica says:

    What a great idea! You’ve inspired me to roast a ton of vegetables like this. I simply cannot resist cooking and turning on the oven anyway.

  21. Delicious idea ! Especially on rainy days! I think I am inspired to make one myself!
    Thanks for sharing!

  22. I love all the veggies in there Joanne. I am tempted to make this with an almond crust – I think my son would love it!

  23. Wow, lots of veggies packed in there! this looks totally worth turning on the oven.

  24. Ok, so maybe I’m like a week late on this already, but OMG! Look at your snazzy new site! It’s amazing, Joanne. Thanks for sharing this terrific tomato tart – it’s so hearty!

  25. Gorgeous! The tart…and the site :D… when I clicked from my reader, I had almost forgotten about the redesign. And then BAM! In my face again, lookin’ all beautiful. <3

  26. Pam says:

    It looks lovely and oh so delicious. The perfect way to eat up summer veggies.

  27. Juliana says:

    Nice veggie tart Joanne, and yes, delicious with lots of veggies…
    Hope you are having a great week :D

  28. The tart looks amazing and so does your new site!!! It’s gorgeous!! I need to chat with you, I totally need to redo mine.

  29. Christine says:

    Totally swoon-worthy tart! Delicious looking. So is your new look! Love how clean and organized it is. The recipe box/link is wonderful! Congratulations on the final result!!

  30. I agree – if you’re going to turn on the oven, it better be worth it! Like for this tart, and yes, double the quantity. Love the new site design, btw!

  31. I love your new site! And yes – if you’re turning your oven on in summer, it is essential to maximise outcomes :) Excellent use of produce here!

  32. daphne says:

    Joanne- I LOVE your new blog design. It’s so clean and clear.. and makes your photographs POP!

    Speaking of which, this tart looks like what I need- even it is winter here. So full of vege goodness.

  33. That is definitely a full tart and I love that it’s full of good-for-you veggies – totally counteracts the buttery pie crust! If you don’t like turning on the oven, tarts that get you lots of meals like this seem like a great way to go!

  34. Yum! I just made a vegetable tart, but it doesn’t look half as nice as yours! Love that you used ricotta cheese! It just looks amazing!!!!!

  35. Love the site redesign! and this tart is so full of amazing vegetables – i just want to devour the whole thing!

  36. ramblingtart says:

    I absolutely LOVE your new site, luv!! It is so bright and clean and wonderful. :-) Well done!!!

  37. Deborah says:

    You know, I don’t mind baking in the summer. But then again, we have a very good air conditioner. :) This is totally calling to me!

  38. Hotly Spiced says:

    That’s a very lovely tart and I know what you mean by having to fire up your oven in hot steamy weather. At the moment I don’t need to worry about that because I’m enjoying having the oven on – it helps to warm up the kitchen! xx

  39. kitchen flavours says:

    That is one great looking tart! Making tarts does require patience. I was making some tarts yesterday and the dough is still in the fridge right now, I better get on with it later!
    Love your clean new look!

  40. Veronica says:

    Oh yes, I’m digging it. What is it about a buttery crust that makes even vegetables seem so tempting?

  41. Tandy says:

    love the tart, and the new site!

  42. This looks fantastic! I’ve been thinking about how I really want to make a pizza to use up fresh veggies. This packs even more in, which I love. And I feel you girl. I could really use a space for a grill!!

  43. Shannon says:

    love how much you stuffed in there ;) and what a great way to eat so many veggies at once! i think you’re onto something with making double to avoid firing up the oven twice…

  44. I adore the new look of your blog! Just love it! And this tart – oh man. :)
    I’ve missed reading your blog since we’ve been away on our honeymoon but now I’m back and excited to see everything you’ve been making! And once again, love the new blog design!!

  45. Mary says:

    This is absolutely worth the blood sweat and tears!!! it’s simply gorgeous!
    Mary x

  46. Mira says:

    Very few things are worth turning the oven on in this heat, but this tart ABSOLUTELY qualifies. Yum! Also, congratulations on your new blog look.. Is that something you say to blog redesigns? I don’t know, but either way it is clean and simple and gorgeous and I love it!

  47. Karen says:

    Looks good. I’m becoming very impatient for goodies from my garden!

  48. What a lovely tart and great submission to IHCC. I am totally making this one.
    It’s been too long since I visited you and I want to say, I LOVE the way your site looks. It’s clean, pretty, aesthetically pleasing and of course your photos are always making me hungry!!!

    Hope you are well.

  49. So much good stuff hiding in there! Yum.

  50. Michelle says:

    Laughing at myself right now…I’m drooling over the picture of the diced vegetables. B/c I’m impressed by your perfectly done dice! I think I have problems. This tart is on my to make list. Wow, is it packed full of good things

  51. Zosia says:

    The tart looks fantastic. I’ve had my eye on this recipe for a while…..good to know it worked with milk instead of cream.

  52. Divine. I’ve had my eye on this recipe for a while, and was thinking about making it for next week’s “egg” theme. Now I know I have to.

    Love your new look, by the way – absolutely gorgeous.

  53. Nessa says:

    Love all the flavors in here!

  54. Ashley says:

    Oooh this looks like a fabulous way to use up all of that summertime produce. Yum!

  55. Megan says:

    I love how you packed so many wonderful summer veggies in here!

  56. Such a beautiful tart Joanne–I love how loaded with veggies it is and that crust does look to die for! ;-)

  57. […] Credits: Joanne Eats Well with Others | How Sweet Eats | The Curvy Carrot | Martha […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *