Savory Garden Medley Tart
Our savory garden medley tart is a wonderful dish that takes the deliciousness of fresh veggies and turns them into a mouthwatering treat. It's like a fancy homemade pie, but with a twist.
Imagine a crust that's both crispy and buttery. Inside, a colorful mix of green tomatoes, zucchini, bell peppers, and red onions, all cooked just right to bring out their flavors. They create a sort of mosaic with their different colors and textures.
A creamy filling with fresh basil flavor that is created from eggs and milk holds everything together. Don't forget the cheese, either! Cheddar cheese is added to the tart, both on top and between the vegetables, to give it a rich, golden flavor.
The choices for consuming this tart are countless. It's excellent as a filling lunch or for brunch on a relaxing weekend morning. The tart's savory flavor can be enjoyed on its own, but it tastes much better when served with some sides. Consider a chilled tomato soup or a light salad with a zingy dressing to go with the tart's tastes.
You could also bring this tart to different occasions. It's a star at brunch gatherings, makes a hearty lunch when you're feeling fancy, or can be cut into smaller pieces for a relaxed get-together. Plus, when the garden is bursting with ripe veggies, it's a fantastic way to show them off.
Overall, the savory garden medley tart captures the freshness of the garden in every bite. It's a cozy yet special dish that lets you savor the beauty of nature's bounty.
In a food mixer, combine the flour and salt. Mix until blended into one.
Add the Cup FERMA Butter to the mixer. Mix until the blend resembles crumbs.
One tablespoon at a time, add the ice water, mix until the dough comes together.
Carefully knead the dough into a ball on a surface that has been lightly dusted with flour. Flatten into a disk, cover with plastic wrap, and place in the refrigerator for atleast 30 minutes.
Preheat Your Oven to 375°F.
The Colavita Extra Virgin Olive Oil should be heated in a large pan over medium heat. Add the minced garlic and red onion slices. Fry the onion until it turns brown.
Add the diced zucchini and bell peppers to the pan. Cook for about 5 minutes, until they start to soften.
Add the Biljana Green Tomatoess and let it cook for an additional 3 to 4 minutes. Turn off the heat and let the mixture cool gently in the pan.
Roll out the chilled tart dough into a circle big enough to fit your pastry pan that is dusted with flour. Gently Move the dough to the pan, then press it into the sides and bottom.
Sprinkle half of the grated cheddar cheese over the bottom of the tart crust.
Spread the slightly cooled vegetable mixture evenly over the cheese.
In a bowl, whisk together the eggs, milk, chopped basil, salt, and pepper. Pour this mixture over the vegetables in the tart crust.
Sprinkle the remaining grated cheddar cheese over the top.
Bake for 35 to 40 minutes, or until the tart is set and the crust is golden brown, in the preheated oven.
After baking, take the tart out of the the oven, let it cool, and then slice and serve.
Slice the savory garden medley tart and serve warm.
Ingredients
Directions
In a food mixer, combine the flour and salt. Mix until blended into one.
Add the Cup FERMA Butter to the mixer. Mix until the blend resembles crumbs.
One tablespoon at a time, add the ice water, mix until the dough comes together.
Carefully knead the dough into a ball on a surface that has been lightly dusted with flour. Flatten into a disk, cover with plastic wrap, and place in the refrigerator for atleast 30 minutes.
Preheat Your Oven to 375°F.
The Colavita Extra Virgin Olive Oil should be heated in a large pan over medium heat. Add the minced garlic and red onion slices. Fry the onion until it turns brown.
Add the diced zucchini and bell peppers to the pan. Cook for about 5 minutes, until they start to soften.
Add the Biljana Green Tomatoess and let it cook for an additional 3 to 4 minutes. Turn off the heat and let the mixture cool gently in the pan.
Roll out the chilled tart dough into a circle big enough to fit your pastry pan that is dusted with flour. Gently Move the dough to the pan, then press it into the sides and bottom.
Sprinkle half of the grated cheddar cheese over the bottom of the tart crust.
Spread the slightly cooled vegetable mixture evenly over the cheese.
In a bowl, whisk together the eggs, milk, chopped basil, salt, and pepper. Pour this mixture over the vegetables in the tart crust.
Sprinkle the remaining grated cheddar cheese over the top.
Bake for 35 to 40 minutes, or until the tart is set and the crust is golden brown, in the preheated oven.
After baking, take the tart out of the the oven, let it cool, and then slice and serve.
Slice the savory garden medley tart and serve warm.