Seasonal Vegetable Tart

Savory Autumn Vegetable Tart

Savoury Autumn Vegetable Tart

There is nothing more satisfying than a dinner made from scratch, but that requires few tools and little clean-up. In this vegetable tart, I combined flavors familiar to me with seasonal vegetables and an olive oil crust. I used to make this crust more often and I’m bringing it back! Here is my recipe for a Squash and Cauliflower Tart with a Garlic and Olive Oil Crust. Many more combinations are possible and I can already think of a few that I want to make this winter!

Squash and Cauliflower Tart with Garlic and Olive Oil Crust

Squash and Cauliflower Tart with Garlic and Olive Oil Crust

Below Recipe and post was originally published at kcts9 website.

Savory Autumn Vegetable Tart

Serve this savory dish as an appetizer or as the main course.
By Mohini Patel Glanz
November 17, 2016
This tart is “easy as pie” to make and is a great side dish or appetizer, much like a galette. It can also be a perfect one-dish, vegetarian dinner on cold nights.

My recipe is vegan, with a crust that uses olive oil instead of butter. For a non-vegan version, add your favorite melting cheese. These flavors blend together well, but the herbs and spices can be changed to taste. For vegetables, use what is in season.

Squash and Cauliflower Tart with Garlic and Olive Oil Crust

Crust Ingredients

1.5 cups all purpose flour
1/4 teaspoon salt
1 clove finely grated garlic
1/2 teaspoon dried oregano
7 tablespoons olive oil
3-4 tablespoons cold water, as needed

Filling Ingredients

2 cups peeled and diced winter squash (acorn, butternut, kabocha all work well)
1 cup chopped cauliflower florets
1/2 cup diced sweet onions
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground fennel seeds
1/8 teaspoon garam masala
1/4 cup small walnut pieces

Preparation
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large mixing bowl, mix the flour, salt, oregano, and garlic.
3. Add oil and mix with a wooden spoon till evenly incorporated. Add cold water a tablespoon at a time, till the dough is moist enough to come together.
4. Turn the dough out onto a sheet of plastic wrap, and roll into a smooth ball. Flatten the dough into a disk, then wrap and refrigerate for 30 to 60 minutes.
5. Toss all the filling ingredients except walnuts into a bowl and mix, to coat evenly with oil and seasonings.
6. Lay the filling on a lined baking sheet and bake till just soft, about 20 minutes. Remove the filling and let it cool, add walnuts, taste and adjust seasoning if needed.
7. Cut a parchment sheet to fit the baking sheet, and lay it on a rolling surface.
8. Take the dough out and let it rest for a minute or two, then roll into about an 11″ diameter circle, 1/8″ thin. If it sticks to the rolling pin, put it back in the fridge for a few minutes and try again. This is a rustic dish, so the tart doesn’t need to be a perfect shape. It does need to be rolled evenly in thickness, so that the crust bakes evenly.
9. Fill the dough with the cooled filling, leaving about a 1” border. Then fold the border in so it overlaps the edge of the filling, making a polygon.
10. Transfer the entire parchment from rolling board to baking sheet, and bake in the 400 degrees Fahrenheit oven for about 40 minutes or until nicely browned, rotating the tray half way through. Take the tart out of the oven, let it sit for five minutes, cut into wedges and serve warm.

Yield: 6 slices.