Summer Vegetable Tart

Name: Summer Vegetable Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 1 pinch Generous of cayenne pepper; 3 larges eggs; 1 mediums fennel bulb, cored, cut lengthwise into 1/2-inch strips; 1 Tbsp chopped fresh basil; 118 milliliters fresh corn kernels; 142 grams soft fresh goat cheese; 4 Tbsps (about) ice water; 2 Tbsps olive oil; 1 small red bell pepper, stemmed, seeded, cut into 1/2-inch strips; 0 teaspoons salt; 3 Tbsps chilled solid vegetable shortening, cut into 1/2-inch cubes; 59 milliliters sour cream; 6 Tbsps chilled unsalted butter, cut into 1/2-inch cubes; 118 milliliters whipping cream; 142 grams small yellow squash (about , halved lengthwise, cut crosswise into 1/2-inch pieces; 142 grams small zucchini (about , halved lengthwise, cut crosswise into 1/2-inch pieces

If $1.8 per serving falls in your budget, Summer Vegetable Tart might be a super vegetarian recipe to try. This recipe makes 6 servings with 524 calories, 13g of protein, and 39g of fat each. It will be a hit at your The Fourth Of July event. Head to the store and pick up olive oil, ice water, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)

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Shortening

Water

Butter

Dough

All Purpose Flour

Salt

Wrap

Roll out dough on lightly floured surface to 12-inch round.

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Dough

Roll

Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.

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Dough

Equipment you will use

Tart Form

Preheat oven to 400°F.

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Oven

Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend.

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Sour Cream

Ground Cayenne Pepper

Cheese

Cream

Salt

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Whisk

Bowl

Add eggs and whisk to blend.

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Egg

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Whisk

Pour into prepared crust.

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Crust

Bake until filling is set, about 20 minutes. Cool 10 minutes.

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Oven

Meanwhile, heat oil in large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes.

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Bell Pepper

Fennel

Add zucchini, yellow squash, and corn; sauté until all vegetables are tender, about 12 minutes. Season with salt and pepper. Mound vegetables on top of tart and sprinkle with basil.

Ingredients you will need

Salt And Pepper