Nut-Free Rustic Vegetable Tart
Discover the wholesome charm of the Nut-Free Rustic Vegetable Tart—an easy-to-prepare recipe that showcases the vibrant flavors of sautéed bell peppers, zucchini, eggplant, and onions, paired with creamy ricotta and Parmesan cheese. Encased in a flaky, homemade butter pastry, this savory tart is the perfect centerpiece for gatherings or a satisfying weeknight dinner. With its nut-free and customizable filling, it's ideal for accommodating dietary needs while delivering rustic elegance and mouthwatering taste. Ready in just over an hour, this crowd-pleaser can be served warm or at room temperature for versatile entertaining. Ideal for vegetarians and fans of hearty rustic recipes, this tart is simple, comforting, and sure to impress!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 150 g cold unsalted butter
- 60 ml cold water
- 1 tsp salt
- 1 medium red bell pepper
- 1 medium zucchini
- 1 small eggplant
- 1 small onion
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 0.5 tsp black pepper
- 250 g ricotta cheese
- 1 egg
- 50 g Parmesan cheese
Instructions
Start by preparing the pastry. In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, mixing until the dough comes together. Form a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough is chilling, prepare the filling. Preheat the oven to 200°C (400°F). Wash the vegetables. Dice red bell pepper, zucchini, eggplant, and onion into similar-sized pieces.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent.
Add the red bell pepper, zucchini, and eggplant. Sprinkle with salt, black pepper, and fresh thyme. Sauté until the vegetables are soft, about 10-12 minutes. Set aside to cool slightly.
In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Stir in the cooled vegetable mixture.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large circle, about 12 inches in diameter.
Transfer the rolled dough to a parchment-lined baking sheet. Spoon the vegetable and cheese mixture onto the center of the dough, leaving a 2-inch border.
Carefully fold the edges of the dough over the filling to create a rustic crust, leaving the center exposed.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove from oven and allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 35.7 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1666 mg | 128% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
