11 August 2016

Savory Summer Tart with Easy No-Roll Tart Crust

Savory Summer Tart with Easy No-Roll Tart Crust / www.delightfulrepast.com

Savory Summer Tart is the perfect dish for a summer picnic. It tastes great at any temperature. And the heavy lifting can be done a day ahead, so you can just relax on the day of your picnic.

Slice and roast the vegetables on a half-sheet pan, cool to room temperature, cover with lid or foil and refrigerate till the next day, if you like. Whip up the easy pastry, press it (yes, I said "press it") into the pan and pop it into the freezer until you're ready to assemble the tart and bake it.

If you've been not making tarts because you don't like to roll out pastry (as described here for the sweet version in Lemon Tart), you'll love this pastry. It's exactly the same dough I roll out, but you can just press it in the pan and it will come out exactly the same as if you'd rolled it.

(You might also want to try my no-roll pie crust used in my Blackberry Cobbler.)

What's a picnic without wine, right? I've been trying to find the perfect summer picnic wine, and I think I have. Besides having the right flavor and weight, this refreshing rosé called Gioia, has a screw cap; and if that's not handy on a picnic, I don't know what is!

Call me old-fashioned, but I love a nice wicker picnic hamper, a tablecloth and real dishes and glasses for a picnic. My wicker hamper holds all the accoutrements, while the food stays at a safe temperature in an insulated cooler. Put a larger picnic blanket on the ground before putting down the tablecloth. And a few cushions might not go amiss either!


Savory Summer Tart with Easy No-Roll Tart Crust / www.delightfulrepast.com


Savory Summer Tart 


(Makes one 9-inch/23cm tart, 8 servings) 

The Vegetables

2 smallish to medium (2- to 2.5-inch diameter) tomatoes, each cut into 8 wedges
1 small yellow onion, thinly sliced
1 medium bell pepper, cut vertically into 1/4-inch strips
2 medium zucchini, cut into 1/8-inch rounds
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes 

The Pastry - Pâte Brisée (a savory shortcrust pastry) 

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk (reserve the white for the filling)
1 tablespoon water, milk or cream 

The Filling 

1 cup (4 ounces) shredded cheese* or crumbled fresh goat cheese
2 large eggs plus 1 large egg white
1/2 cup (4 fluid ounces/118 ml) milk
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper 

* I like to use a mixture, including a couple tablespoons of Parmesan. 

1 Preheat oven to 450F/230C/Gas8. Line a half-sheet pan or other large rimmed baking sheet with parchment. Spread prepared vegetables on parchment. Drizzle with olive oil and sprinkle with salt, pepper, marjoram and red pepper flakes. Turn vegetables to coat with oil, placing tomatoes skin side down. Roast for 20 minutes. Let stand at room temperature to cool completely. 

Tip: Can be made up to a day ahead and refrigerated. 

2 Add flour and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. 

3 Lightly butter a 9-inch/23cm tart tin (1-inch deep) and set it on a baking sheet. Take 2/3 of the dough and press it evenly around the sides of the tin. Put the remaining 1/3 of the dough in the bottom and press it with your hand into an even layer. Using a straight-sided, round stainless steel measuring cup coated with a little flour, press it against bottom and sides to compact and smooth out the dough. Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

4 Cover chilled pastry with a piece of foil, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights), also called ceramic baking beans in the UK, over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Cool completely on wire rack.

5 While pastry is cooling, make the filling. In small bowl (I use a 2-cup glass measure), whisk together eggs, milk, salt and pepper until well combined. Let stand until pastry is ready. 

6 Turn oven temperature down to 350F/180C/Gas4. Arrange roasted and cooled vegetables in prebaked and cooled pastry shell. Cover with shredded cheese. Pour in filling. Bake (with tart tin on baking sheet) for about 30 to 35 minutes, until filling is set and knife inserted in center comes out clean. Let stand for 10 minutes before removing from tin and cutting. Allow to cool for about an hour to serve at room temperature.

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68 comments:

Angie Schneider said...

Such a lovely harvest tart! That crust looks perfect, Jean.

Jean | DelightfulRepast.com said...

Thanks, Angie! And I love the sound of that - "harvest tart."

Lorrie said...

This sounds and looks delicious - and I like the idea of the press-in pastry shell.

Jean | DelightfulRepast.com said...

Lorrie, thanks! The texture of the pastry shell is perfect. It's not affected by "too much handling."

Thomas "Sully" Sullivan said...

What is wrong with me?!? This is a veggie dish. I should be making the hex sign to ward it off. BUT…it looks kinda tangy (well, tart). I like tangy. And the veggies are the few in my wheelhouse – except for zukchkikkinni…that Z veggie. So I 86 the Z, maybe throw in a little more spice (Dijon mustard or paprika or even sweet dressing), and I think this would be good. ‘Specially as a light lunch on a hot day. OK, OK…I recognize potential. Going with 4½ cleavers on this just so I can snuggle up to you normal people!

Jean | DelightfulRepast.com said...

Sully, I was certainly not expecting to get 4 1/2 cleavers on a vegetable dish! I am so honored! Yes, the Dijon and paprika would be good. I sometimes add those myself. And you could easily skip the zucchini and use more of the other stuff or add another vegetable more to your liking. But who're you calling "normal"?!

bj said...

this looks and sounds so delightful...will try it soon

Jean | DelightfulRepast.com said...

Thanks, BJ! And let me know how it turned out for you!

Pondside said...

This sounds like a good company-to-lunch dish. Thank you!

Jean | DelightfulRepast.com said...

Thanks, Pondside! That's a great idea!

Pom Pom said...

It's so pretty! You really are a pro!

Anne's Attic - Design said...

Thank you for sharing at SYC! :) Jo

Jean | DelightfulRepast.com said...

Thank you, Karen! You should've seen my mother's food - *she* really made pretty food!

Stephanie said...

Once again, you have shared a recipe that I would love to try. I have made several fruit tarts, but never a veggie tart. I think I should start by making yours {{smiles}}

Happy weekend! Hugs!

Jean | DelightfulRepast.com said...

Jo, my pleasure! Thank *you*!

Cherie said...

Tony and I love a 'proper picnic basket' too. We have two beautiful wicker ones. One for winter and one for summer. The winter one has a little gas burner, frying pan, small kettle and teapot. We love to picnic when it is freezing cold. My hubby fries bacon and eggs and then pops the kettle on for a nice cup of tea. I could make a fortune if I sold a sandwich to everyone that ever asked if they were for sale.

I will give your pastry a try and see how it turns out. I am utterly hopeless when it comes to making pastry

Castles Crowns and Cottages said...

Marvelous! I am ashamed to say that I did not make any tarts all summer long! I should have hosted a summer party....well, we did, but I didn't cook anything!!!! Lovely crust recipe; there are so many types that I learned exist after watching the reruns of The Great British Bake-Off!

Marisa Franca @ Allourway said...

Beautiful Tart, Jean. I love the idea of a picnic hamper and even have some nice wine glasses. They do make some beautiful unbreakable ones. Food should not only taste good but be appealing to the eyes as well. Your dish passes both. Frankly, I don't like paper napkins, plastic plates, and styrofoam cups. Oh and put in there serving food and drinks in Ball jars. I know it is trending right now but I like a little bit of elegance. Have a great weekend.

Jean | DelightfulRepast.com said...

Cherie, I love the way you and Tony picnic! I too love to picnic when it's cold! Do try this. Even if you are hopeless at pastry, you will turn out a lovely tart crust with this method.

Jean | DelightfulRepast.com said...

Stephanie, thank you! I think once you make one veggie tart, you'll be making them all the time! Of course, I like fruit tarts, too!

Jean | DelightfulRepast.com said...

Anita, I especially like the pastry segment of the GBBO because I make all kinds of pastry. But I *don't* build gingerbread houses and windmills, etc, and do all the fancy decorating. Used to decorate desserts more, but now I just don't have the time.

Jean | DelightfulRepast.com said...

Marisa, thank you! I agree, I hate the fact that they are trendy now, but I have *always* loved canning jars. And they fit so tidily in a picnic basket!

Jeanie said...

That may become my new "go-to" crust. Looks delish and easy. Your picnic set-up is perfect. I like a good picnic basket too. I'll have to find that wine. My summer wine (also picnic-friendly) is a dry German riesling called Clean Slate. This looks like a winning recipe in so many ways!

Jean | DelightfulRepast.com said...

Jeanie, thank you! I'm not familiar with that wine, but I'm going to go look it up right this minute.

Cocoa and Lavender said...

This is perfect, Jean, and that egg yolk in the pastry makes all the difference! I am with you all the way - a picnic requires elegance. Can't wait to try this tart.

Jean | DelightfulRepast.com said...

Thanks, David. I think it takes just a bit more effort to prepare an elegant picnic, but it adds immeasurably to the occasion.

Connie said...

This looks heavenly and I have all the ingredients, except milk . . . I drank the last of it last night, but it is on my list for today. I love finding new ways to use my garden fresh vegetables. Summer is a great time to experiment with new dishes, thank you :)

Jean | DelightfulRepast.com said...

Thanks, Connie! Wish I had some of your garden fresh vegetables! I messed around and didn't get anything planted this year!

kitty@ Kitty's Kozy Kitchen said...

I'm making a tomato tart for dinner tonight, Jean, but your veggie one sounds so tasty. I have a pie crust recipe that you can mix in the pan and pat out, but I'll have to try yours next time. Your tart looks so scrumptious and beautiful.

Jean | DelightfulRepast.com said...

Kitty, thank you! Somebody just gave me a bag of her homegrown tomatoes yesterday. I should make a tomato tart tonight!

Bernideen said...

That looks so lovely Jean. I made Quiche last night and they make such a great meal! Thanks for sharing your tart.

Jean | DelightfulRepast.com said...

Thank you, Bernideen! They do make a great meal, though my husband then needs a big hearty sandwich for a bedtime snack! :D

Beatrice Euphemie said...

This does look very tasty, and pretty, too! Thanks for the wine recommendation, also :) I've pinned this on my 'picnic' board - can't wait to try it! x Karen

Jean | DelightfulRepast.com said...

Karen, thank you! AND thank you for the Pin - much appreciated! I must visit your picnic board.

Jann Olson said...

Oh this looks so yummy Jean! I can't wait to try it, but it will be at least a week, because we are heading out of town on vacation in the morning. Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Thanks, Jann! Have a great vacation! Hugs back!

The Lazy Gastronome said...

I envision this sitting out on the deck with a side salad and that wine, chatting with friends and family.... A perfect summer evening! Thanks for sharing on the What’s for Dinner link up

Jean | DelightfulRepast.com said...

Thank you, Helen. Sounds like a plan! And I do have another bottle!

Annette, 3 Little Buttons said...

Yummy yum! That looks perfect for a garden party. Thanks so much for sharing this with the #DreamTeam. I am always so delighted to see what beautiful dishes you come up with next. Xx

Jean | DelightfulRepast.com said...

Annette, thank you so much! Too hot in my garden for a garden party today, but ... soon!

Marilyn Lesniak said...

Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday, #WonderfulWednesdy or #ThursdayFavoriteThings for more sharing fun! Don't forget to Comment your link #'s so I can be sure to visit and you get a chance to be featured!

Jean | DelightfulRepast.com said...

Marilyn, thank you so much! You're the best!

Miz Helen said...

I just pinned your beautiful tart to make very soon! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen

Sippity Sup said...

The pressed tart trick really works. I've tried it... GREG

Jean | DelightfulRepast.com said...

Thanks, Miz Helen! You probably have lots of garden tomatoes and zucchini coming on now. Wish I did!

Jean | DelightfulRepast.com said...

Greg, I was surprised that it turns out exactly the same whether you roll it out or press it right in the tin!

Swathi Iyer said...

Delicious and colorful summer tart, I can dive in any time thanks for sharing with Hearth and soul bloghop pinning and tweeting.

Jean | DelightfulRepast.com said...

Swathi, thank you so much. Your tweets and pins, too, are much appreciated!

FABBY'S LIVING said...


I love your veggie tart pretty lady and your photography of it is out of a Cooking Book!
Thank you for sharing the recipe with us.
pinning.
FABBY

Jean | DelightfulRepast.com said...

Fabby, thank you so much! Sometimes my photos come out better than at other times! :-)

Michele @ The Nest at Finch Rest said...

YUM!!! Thanks, Jean - what a wonderful recipe - most things I am currently growing in my garden - and I sure appreciate your lovely pics and the inspiration!

Jean | DelightfulRepast.com said...

Thank you, Michele. I hope you like it as much as we do. And thanks for the gardening inspiration. Next year, for sure!

The Charm of Home said...

That looks so good!! Thanks for sharing at Home Sweet Home!

Jean | DelightfulRepast.com said...

Thanks, TCOH!

Love My Mess said...

Soooo savory looking!!! Definitely pinning to try this one out. Thanks for sharing!!!

Jean | DelightfulRepast.com said...

Thanks, LMM! Pin is much appreciated as well!

Sharon @ Blue Willow House said...

Your tart looks so delish and I love the wine pairing. Thank you for shariang at Snickerdoodle Create, Bake & Make!

Jean | DelightfulRepast.com said...

Thank *you*, Sharon!

buildingourhive said...

Sounds and looks delicious!

Jean | DelightfulRepast.com said...

Thank you, buildingourhive. Wish I had one today!

Pam Richardson said...

Jean, your summer tart looks delicious! I am saving this recipe! Have a beautiful Sunday, Pam @ Everyday Living

Jean | DelightfulRepast.com said...

Pam, thank you! And a beautiful Sunday to you as well!

janice15 said...

This tart sounds lovely. I have never made a tart no sure why though. But soon as my garden tomatoes turn red I will be trying this. Thanks for sharing with love Janice

Jean | DelightfulRepast.com said...

Mmm ... garden tomatoes! They're going to make this great! Let me know how it turns out for you, Janice.

Deb from frugal little bungalow said...

Oh does this ever look delicious to use up summer garden veggies! :)

Jean | DelightfulRepast.com said...

Deb, thank you! Wish I had summer garden veggies to be used up -- oh well, next year!

Big Rigs 'n Lil' Cookies said...

This looks delicious, and a perfect way to enjoy all our fresh summer veggies!

Jean | DelightfulRepast.com said...

Thanks, BRnLC! I want to make it again next week.

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