Rustic Vegetable Tart
The sunny flavors of the Mediterranean complement this sophisticated appetizer.
30 min.prep time
1 cup all-purpose flour
2 to 3 tablespoons cold water
1 tablespoon olive oil
1/3 cup chopped sun-dried tomatoes in oil
1 small (1 cup) zucchini, cut into julienne strips
1 small orange or yellow bell pepper, cut into thin strips
1 teaspoon finely chopped fresh garlic
1/2 cup chopped fresh basil leaves*
1/3 cup chopped pitted kalamata olives
4 ounces (1 cup) crumbled feta cheese
2 tablespoons pine nuts
Heat oven to 450°F. Place flour in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Shape into ball.
Roll out pastry on lightly floured surface into 12-inch circle. Place into ungreased 9 or 10-inch tart pan with removable bottom or pie pan. Press firmly onto bottom and up side of pan. Cut away excess pastry; prick all over with fork. Bake for 11 to 14 minutes or until golden brown.
Meanwhile, heat oil in 10-inch skillet until hot; add tomatoes, zucchini, bell pepper and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are tender and liquid is evaporated (5 to 6 minutes). Stir in basil and olives.
Spoon tomato mixture evenly into baked pastry shell; sprinkle with cheese and pine nuts. Bake for 10 to 12 minutes or until filling is hot and cheese is melted. Let stand 5 minutes before serving. Cut into wedges. Serve warm or cold. Cover; store refrigerated.
*Substitute 2 teaspoons dried basil leaves.
Portions of this tart can be made ahead of time and assembled and baked before serving. Partially bake the crust as directed and store uncovered at room temperature up to 24 hours. Cook the vegetables as directed in step 3 but do not add the olives and basil. Cover and refrigerate up to 24 hours. Allow vegetables to stand 30 minutes at room temperature before filling crust. Stir in basil and olives. Continue assembling and baking tart as directed above.
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