Allegra’s Vegetable Tart

This is another recipe I made for our recent wine club gathering focusing on the wines of Tuscany. It was great with the super-Tuscans we were drinking.

This tart was pretty easy to pull together, although you do need to plan a little time to let the dough chill before baking it.  However, the shell can be made early in the day or even the previous day; and the finished tart can be made early in the day and then served at room temperature.  The leftovers made a nice lunch, too.  I’d actually make this again and serve it with a green salad as a lunch or part of a brunch.  Keep this one filed for later in the summer when zucchini is abundant – it’s a great way to use some of it up!

Allegra’s Vegetable Tart

adapted from Biba’s Italy, by Biba Caggiano

Make the tart

• 1 cup all-purpose flour
• 3 ounces cold butter, cut into small pieces
• Salt
• 1 large egg
• 3 – 4 Tbsp. chilled white wine or water
• Butter for greasing the pan

Using a food processor or a pastry blender, mix the flour and butter until crumbly.  Add the salt, egg and the wine or water.  Pulse or mix until you have a soft dough.

Shape the dough into a flat round disk, wrap in plastic and chill for a few hours or until ready to use.

Butter a 10 inch tart pan.  (See note.)

Unwrap the dough and place on lightly floured work surface.  Roll into a 12 inch circle.  Place in pan, making sure to form the dough to the pan and anchor the dough by pressing lightly to the sides.  Trim to fit. Refrigerate the shell for about 30 minutes.

Preheat the oven to  375°F.  Line the shell with foil and fill the bottom with uncooked beans or rice, or pie weights or chain.

Bake for 15 minutes, then remove the foil and bake for an additional 5-6 minutes until the dough is barely colored.  Because of the high amount of butter in the dough it will be not be completely dry at this point.  Remove from the oven and let the shell cool in the pan.  The shell can be prepared up to a day in advance.

Make the filling

• 1/3 cup olive oil
• 1 small onion diced (about 1 cup)
• 1 carrot diced (1/2 – 3/4 cup)
• 1 cup diced roasted red pepper
• 1 cup diced yellow bell pepper
• 3/4 to 1 cup of diced zucchini (one small)
• 4 canned plum tomatoes without juices, diced
• 1 Tbsp chopped, fresh flat-leaf parsley
• 1 Tbsp thinly sliced fresh basil leaves
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 1/3 cup freshly grated Parmigiano-Reggiano cheese

Heat the oil in a large skillet over medium-high heat.  Add onion, carrot and peppers.  Cook until tender but still a little firm, about 10 minutes.  Add the zucchini and cook another 3 – 4 minutes.  Stir in tomatoes, parsley and basil and cook until the tomatoes start to soften, about 4 minutes. Season with salt and pepper, transfer to a bowl and let cool.

When cool, stir in the eggs and Parmigiano-Reggiano cheese.  Fill the pastry shell with the  vegetable mixture.  Bake at 375°F for 15 to 20 minutes, until the top is golden and firm.

Cool the tart in its pan and serve at room temperature. 

Note:  This tart can be made in a pan with a removable bottom if you want to serve it whole.