This is an easy tart to utilize all those summer vegetables. If you have a small eggplant, that would be a nice addition in the roasted vegetable mixture. A balsamic reduction would be excellent drizzled over the finished tart.
Summer Vegetable Tart
1 sheet puff pastry dough, defrosted
1 large sweet onion, sliced into rings
1 red bell pepper, cored and cut into strips (or rings)
1 large zucchini, ends removed and sliced
8 ounce package mushrooms (I used Baby Bellas), cleaned and sliced
2 ounces goat cheese, crumbled
1 tablespoon capers
handful fresh basil leaves, torn
salt and black pepper
Preheat the oven to 400º F.
Line a baking sheet with parchment paper. Place the sliced onion, red bell pepper, zucchini, and mushrooms on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 – 15 minutes until the vegetables are softened. Remove from the oven and let cool slightly.
Line the baking sheet with a fresh sheet of parchment paper. Unfold the puff pastry on a lightly floured surface. Using a rolling pin, gently roll out the puff pastry into a rectangle (try not to get it too thin). Place the puff pastry on the lined baking sheet.
Place the roasted vegetables on the puff pastry, leaving a border. Sprinkle the crumbled goat cheese, capers, and torn basil over the roasted vegetables. Drizzle the tart with olive oil and sprinkle with salt and pepper.
Bake for 20 – 25 minutes until the crust is golden. Serve warm.
Every once in a while the planets align and something goes right. This was the case one day not long ago when I was cleaning out my fridge, looking for something to make for dinner.
I had fifty-gabillion bunches of collard greens that need to be cooked before I got another fifty-gabillion bunches from my CSA in a couple of days. The collards from my Pinckney’s Produce CSA are magical. They are so tender and delicious. I have never had collards so good before. Well, I cleaned what I had in my fridge, and sliced them up very thin and cooked them in salted water until tender. I let them drain, with plans to freeze at least half of them (in hopes of finding another excuse to make the Hot Collards and Artichoke Dip).
While the collards were cooking, I came across a roll of store-bought pie crust, a small wedge of Collier’s Welsh cheddar cheese, and a package of baby bella mushrooms in the fridge. It was then that I just knew. I had to make a savory collard greens tart with these ingredients. I had to.
The tart turned out perfectly. It looked so beautiful….and green. I put a lot of collards on that tart shell. It sliced like a dream. My husband had serious doubts about the tart, but tasted it anyway. He was pleasantly surprised and inhaled half the tart (or at least a fourth). He declared it to be “very good” and all was well with the world.
Collard Greens Tart
1 very large bunch of collard greens, washed, stems removed, and thinly sliced
2 tablespoons olive oil
1 small onion, finely diced
1 8 ounce package baby bella mushrooms (or white button), chopped
1 large egg, beaten
4 ounces Collier’s Welsh cheddar cheese (or a sharp cheddar), shredded or finely cubed
1 pie crust (can be homemade or store-bought)
salt and pepper
Preheat the oven to 350° F.
Cook the prepped collard greens in salted water until tender. Drain well in a colander. When the collards have cooled, use your hands to squeeze out as much liquid as you can. Set aside.
While the collards are cooking, roll out and press the pie crust into a tart pan that has been sprayed lightly with cooking spray. Trim off any excess crust. I like the tart pans with the bottom that pops out, but use what you have. Use a fork to pierce the pie crust in the bottom of the pan a few times. This will let steam escape and keep the crust from puffing. Bake the crust until it starts to get lightly golden, 6 – 8 minutes. I just think pre-baking the crust a bit will help the finished product from being soggy.
While the crust is baking, heat the olive oil in a large skillet. Cook the onions and mushrooms in the oil over medium heat until they are tender and most of the liquid has evaporated. Add the reserved collards and season to taste with salt and pepper. Take off the heat and mix in the eggs and the cheese.
Pull the tart shell out of the oven and spread the collards filling evenly over the shell. I use my fingers to press all the filling evenly into the shell. Bake for 30 minutes until set. Cool slightly before slicing and serving.
Yesterday, I made the Savory Pear Tart recipe found on the blog, The Texitarian, to take to an Easter potluck. I thought it turned out beautifully. I enjoyed the tart and even got a couple of compliments on it.
The tart was really easy to make. I just laid the ingredients out on a thawed piece of puff pastry and baked it. I got the spinach and rosemary out of my garden. I thought the results were quite impressive.
Here’s what the tart looks like before baking:
You can find the recipe for this tart here: http://texitariankitchen.wordpress.com/2014/04/14/savory-pear-tart/
Tonight, I made this vegetable and goat cheese tart I found on the blog, Sizzle Cooks. It was delicious! I pretty much stuck to her recipe, but used baby portabella mushrooms instead of the large ones and added about a teaspoon of capers, sprinkled on top of the tart before baking. I had to bake the tart for about 30 minutes to get the pastry golden. Next time, I think I’ll bake it at 400 degrees. I served the tart with a simple salad dressed with a balsamic vinaigrette. Impressive.
Find the recipe here: http://sizzlecooks.com/2013/02/18/vegetable-tart-with-goatcheese/
I had a some of the roasted veggies that didn’t fit on the tart left over and I cut them up and made a quick ratatouille. I sautéed a chopped onion in some olive oil until it started to caramelize. I added a splash of balsamic vinegar and then added a chopped zucchini, some diced canned tomatoes, and the chopped left over veggies (eggplant, red bell pepper, and mushrooms) and cooked it over medium heat until the zucchini was tender. So good. Lunch for tomorrow.
11/4 cups all-purpose flour
1/4 teaspoon. salt
1 teaspoon sugar
8 tablespoons chilled butter
1/2 teaspoon vanilla extract
2 to 3 tablespoons ice water
12 to 16 ripe figs
1 large egg yolk
1/2 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
Combine the flour, salt, and sugar in a food processor and then add the butter and pulse until the mixture forms very fine crumbs. You can also do this in a bowl, cutting in the butter with a pastry cutter or fork. With the machine running, add the vanilla and 2 tablespoons of the ice water (adding more if needed) and process until the dough comes together. Remove dough from food processor bowl and shape it into a disk. Wrap the dough in plastic and chill for about 15 minutes. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Gently press the dough evenly into the tart pan. Don’t worry, it doesn’t have to look perfect. Prick the bottom of the tart shell with a fork in 8 or 10 places, and then put the pan in the freezer for 20 minutes while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it’s lightly colored, 20 to 25 minutes. Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.
To make the filling
Cut off the stems of the figs (leave the skins on) and slice the figs in half ( if they’re large, you may choose to quarter them).
Arrange the figs, cut side up, on the tart shell. Whisk the egg yolk, sour cream, brown sugar, and vanilla until combined.
Carefully spoon the custard around but not over the figs.
Bake the tart on the baking sheet in the 400°F oven until the custard is lightly colored and set, about 30 minutes. Serve slightly warm.
I’ve made fresh fruit tarts several times and they are unbelievably easy. I’ve enjoyed playing around with different fillings and fruits….there are endless combinations. This pastry dough recipe is wonderful and so easy, espcially if made with a food processor. I really like the lime custard filling. it is sweet and tart and goes very well with berries. I have also used purchased lemon or lime curd for a filling, as well as cream cheese mixed with vanilla and sweetened with sugar. Strawberries, blackberries, blueberries, kiwi, pineapple, peaches, grapes, are all excellent fruits to top the tart with. You can use one fruit, or a combination. Once my tart is topped with fruit, I brush it with a little apricot jam that I heated and strained…this glaze makes the fruit shiny and adds another touch of sweetness to the fruit (but you can totally skip this step).
1 stick cold unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 to 4 tablespoons ice water
Cut butter into 1/2-inch cubes.
To blend by hand: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.
To blend in a food processor: Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). If you overwork mixture or add too much water, pastry will be tough.
Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Yield: 1 (9-inch) pie crust or a 10 to 11-inch tart crust
Dough can be chilled up to 1 day.
On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Bake in a preheated 375 degree oven until golden. let the tart shell cool before adding filling and toppings.
¾ cup sugar
2 T. cornstarch
2 large eggs plus yolk from 1 large egg
1 cup milk
½ cup lime juice (grate peel before juicing limes)
1 T. grated lime peel
5 T. butter
In a heavy medium saucepan, whisk sugar and cornstarch to mix, then whisk in eggs and egg yoklk until thoroughly blended. Whisk in milk and lime juice.
Cook over medium-low heat, stirring often (don’t boil or custard may curdle). As custard thickens, about 10 minutes, stir constantly 3 to 5 minutes until thick enough to coat back of a spoon.
Remove from heat. Add peel and butter; stir until butter melts.
Spread custard evenly in crust; and top with fruit.