{"id":278796,"date":"2025-06-07T07:10:38","date_gmt":"2025-06-07T07:10:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/summer-vegetable-tart-pastries-like-a-pro\/"},"modified":"2025-06-07T07:10:38","modified_gmt":"2025-06-07T07:10:38","slug":"summer-vegetable-tart-pastries-like-a-pro","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=278796","title":{"rendered":"Summer Vegetable Tart – Pastries Like a Pro"},"content":{"rendered":"


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This Summer Vegetable Tart<\/strong> takes advantage of the abundance of fresh local veggies coming to market. They can be\u00a0saut\u00e9ed and when combined with cheese in an easy to make crust, it’s perfect for brunch, lunch or dinner. A splash of white balsamic vinegar red pepper flakes add a bit of zip to the crust.<\/p>\n

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It can be endlessly altered by adding whatever you like fresh herbs,\u00a0\u00a0olives, different vegetables or cheese, whatever you like.\u00a0\u00a0I have given measurements but nothing is set in stone.\u00a0\u00a0Just remember that when you saute the vegetables, they will reduce considerably.\u00a0\u00a0So whether you pick them from your garden or buy them at the store, you’re sure to add this to your summer rotation. <\/p>\n

Other summer dishes you may enjoy include: Strawberry Salad with Basil Vinaigrette<\/a>, Goat Cheese Pesto Tart<\/a>, Southwestern Vegetable Couscous Salad<\/a>, or the Southwestern Seafood Tart.<\/a><\/p>\n\n

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\n\t\t\t\tBaking gets better when you subscribe<\/span>\t\t\t\t<\/p>\n

Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

What to Have with a Vegetable Tart<\/h2>\n

Salads are a great choice. Try a simple cucumber salad with a sour cream and dill dressing, or a cucumber, feta and tomato salad. A Mediterranean type salad with olives, feta, pepperoncini, a simple crisp lettuce salad or my favorite Greek Tomato Salad<\/a>.<\/p>\n

Recipe Ingredients<\/h2>\n

Parmesan Herb Crust<\/h3>\n
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FRONT ROW: Salt, oregano, basil<\/strong><\/p>\n

MIDDLE ROW: Unsalted butter, thyme, cayenne pepper<\/strong><\/p>\n

BACK ROW: All-purpose flour, parmesan cheese, water<\/strong><\/p>\n

Summer Vegetable Tart<\/h3>\n
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FRONT ROW: Canola oil, white balsamic vinegar, red pepper flakes<\/strong><\/p>\n

MIDDLE ROW: Red onion, artichoke heart quarters, provolone cheese<\/strong><\/p>\n

BACK ROW: Yellow pepper, red pepper, yellow squash, zucchini <\/strong><\/p>\n

Be sure to see the recipe card below for the full ingredients & instructions.<\/p>\n

Step by Step Instructions<\/h2>\n
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Step 1. <\/strong>Place the all-purpose flour, parmesan cheese and herbs in the processor. Step 2. <\/strong> Process until combined. Step 3. <\/strong>Cut the cold butter up into pieces and add to the processor. Step 4. <\/strong>Process until the butter is indistinguishable. <\/p>\n

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Step 5. <\/strong>Add the water as called for and process until a ball forms. Step 6. <\/strong> Remove fro the processor and divide into two equal pieces (about 145 grams each). Divide one of the balls into half again (about 70 grams each). Step 7. <\/strong> Remove a little of each piece of dough to make a walnut size piece of dough. Wrap in plastic wrap and set aside. This will be used to patch the crust if it separates. Step 8. <\/strong>Using one of the smaller pieces of dough, roll it to a 15 inch rope. <\/p>\n

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Step 9. <\/strong>Place the rope against one side of the rim. Step 10. <\/strong>Roll the second smaller piece of dough into a 15″ rope and place it on the opposite side with the ends of the dough overlapping. Step 11. <\/strong> Pinch the ends securely together, Step 12. <\/strong>Press the ropes firmly into the rim.<\/p>\n

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Step 13. <\/strong> Press the remaining large piece of dough into a round to fit the bottom of the pan. I didn’t need any flour, but lightly flour the board if you do. Step 14.<\/strong> Place it into the pan. Step 15. <\/strong>Lightly moisten the bottom of the crust that has been pressed into the rim of the pan. Press the bottom crust up to edge and firmly into the crust on the rim. Seal the edges well. Step 16. <\/strong>Press the crust slightly over the rim of the tart pan. <\/p>\n

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Step 17. <\/strong> Spray a large piece of foil with a non-stick baking release. Make sure the foil extends over the edge of the pan. Setep 18. <\/strong>Fill the foil to the very top of the pan with beans or pie weights. Bake as called for. Step 19.<\/strong> The crust may crack along the joint. Step 20.<\/strong> If the crust separates as soon as it comes from the oven, pinch off a small piece of the reserved walnut size piece of dough and roll it into a thin mini-rope Place it over the separation.<\/p>\n

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Step 21. <\/strong> Smooth out the patch to seal the separation. Be careful the pan and crust are hot. This is best done with a small pointed offset spatula or small metal spatula. Step 22. <\/strong>Cut the peppers into strips, then cross 3 or 4 times, but the zucchini and yellow squash into rounds, then quarter them, cut the onions into half moons. Step 23.<\/strong> Place in a large skillet and been\u00a0saut\u00e9 until somewhat softened or grill or roast. Add the remaining ingredients. Cool. Step 24. <\/strong> Place 5 or 6 pieces of provolone on the bottom of the crust. <\/p>\n

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Step 25. <\/strong> Place the prepared filling into the crust. Step 26. <\/strong> Cover it with 5 or 6 slices of cheese. Step 27. <\/strong>Place the tart on a half sheet pan covered with parchment paper. Step 28. <\/strong> Bake as called for. Cool slightly, remove from the pan and the metal bottom, slice and serve. <\/p>\n

Recipe FAQS<\/h2>\n
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What is the difference between a tart and a pie?<\/strong> <\/p>\n

The main difference is the size of the shape. Pie pans are deeper and generally have smooth as well as slightly slanted sides. The crusts are generally of the American type which are thicker and pies most often have a pastry or crumb top. Tarts on the other hand are shorter, the sides are straight and generally rippled. Tart pans also are made in two pieces, the rim and the bottom making them very easy to release and serve. They usually don’t have a topping and the crusts are butter crusts and thinner. Either one can be sweet or savory. <\/p>\n<\/p><\/div>\n

How do you blind bake a crust?<\/strong> <\/p>\n

Blind baking refers to baking an empty pastry crust. After the crust is placed in the pan, a large piece of foil is sprayed with a non-stick baking release. The foil is placed, sprayed side down on the crust and filled with weights such as beans or pie weights. It is important to fill the foil to the top of the tart.<\/p>\n<\/p><\/div>\n

Why is a crust blind baked?<\/strong> <\/p>\n

A crust is blind baked either partially or completely because it either won’t be baked additionally for a long enough time to completely bake it or because the filling won’t be baked at all. This applies to either a pie or tart crust. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Expert Tips<\/h2>\n