Summer Vegetable Tart and Grenache
1 ½ cups all-purpose flour
½ tsp. each table salt and black pepper
6 Tbsp. cold unsalted butter, diced
3 Tbsp. cold shortening, diced
3 Tbsp. ice-cold water
1 ½ each yellow squash and zucchini, sliced 1/8 inch thick
1 ½ red bell pepper, sliced 1/8 inch thick
¼ red onion, sliced 1/8 inch thick
¾ cup shredded aged goat cheese, about 2.5 oz.
2 Tbsp. thinly sliced basil
1 Tbsp. extra virgin olive oil
Freshly ground black pepper
- Pulse flour, table salt, and pepper in a food processor for the crust. Add butter and shortening. Pulse until pea-sized. Add ice water and pulse to combine. Shape dough into a flat disk, wrap in plastic wrap. Chill for at least 30 minutes to an hour.
- Preheat oven to 375 degrees.
- Roll dough on a floured surface to ¼ inch thick; transfer to a 9-inch fluted tart pan. Press dough into the pan and up the sides; trim excess. Cover dough with foil; fill with dried beans or pie crust weights.
- Bake until it feels dry, about 25 minutes. Remove foil and beans and bake for an additional 5 minutes. Let crust cool to room temperature.
- Pat vegetables dry with paper towels. Sprinkle goat cheese and basil over the bottom of the crust.
- Arrange vegetables (2 slices of yellow squash, 2 slices of zucchini, pepper, and onion, in that order) starting around the edge of the crust then moving to the center, overlapping the vegetables. Continue until the crust is filled and all the vegetables are used.
- Drizzle the tart with olive oil; season with salt and pepper. Bake tart until golden brown around the edge, about 30 minutes.
Pairs well with Iron Hub Grenache
Notes: Aged goat cheese has tons more flavor than its softer cousin. Look for it in a specialty cheese section. Aged Goat Cheddar works very well.
This is a soft crust, so take care when rolling and placing in the tart pan.
If you don’t have a tart pan a 9-inch pie pan will work.