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.
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.
6 servings