Soy-Free Rustic Vegetable Tart
Indulge in the perfect blend of flavor and simplicity with our Soy-Free Rustic Vegetable Tart, a hearty dish that showcases vibrant, fresh produce encased in a buttery, homemade crust. This recipe delights with a medley of zucchini, cherry tomatoes, red bell pepper, and caramelized onion, beautifully seasoned with dried oregano and black pepper for a hint of earthy depth. Creamy crumbled goat cheese adds a luscious tang, while a sprinkle of fresh basil brings a refreshing finish. Ideal for gatherings or a cozy weeknight dinner, this tart is a feast for the senses and caters to soy-free diets without compromise. With a rustic presentation and no need for perfection in rolling the dough, it’s as charming as it is delicious. Serve warm or at room temperature for a stunning centerpiece that’s both nourishing and elegant.
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Recipe Information
Ingredients
- 190 g All-purpose flour
- 115 g Unsalted butter
- 60 ml Ice-cold water
- 1 tsp Salt
- 1 medium Zucchini, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 0.5 medium Yellow onion, sliced
- 8 Cherry tomatoes, halved
- 2 tbsp Olive oil
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 100 g Goat cheese, crumbled
- 2 tbsp Fresh basil, chopped
- 1 Egg, beaten
Instructions
In a large bowl, combine the flour and salt. Using a pastry cutter or your hands, cut the unsalted butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
In a large pan, heat olive oil over medium heat. Add the sliced onion and sauté for 3 minutes until slightly softened.
Add the sliced zucchini, red bell pepper, and a pinch of salt and black pepper. Continue to cook for another 5 minutes until the vegetables are tender. Remove from heat and stir in the dried oregano.
Roll out the chilled dough on a parchment-lined baking sheet to a rough 12-inch circle.
Spread the sautéed vegetables evenly over the rolled-out dough, leaving a 2-inch border around the edges.
Top the vegetables with halved cherry tomatoes and crumbled goat cheese.
Fold the edges of the dough over the filling, pleating as necessary, leaving the center exposed.
Brush the folded edges of the crust with the beaten egg.
Bake the tart in the preheated oven for 30-40 minutes or until the crust is golden brown and the vegetables are tender and slightly caramelized.
Remove from the oven, let it cool slightly, and sprinkle with chopped fresh basil before serving.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 389 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3218 mg | 68% | |
*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.
