Strengthening Protein Dish
Vegetable and Gruyere Tart
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 58 min.
Ready in
Ingredients
for
6
- For Pastry Dough
- 6 Tbsps cold butter (chopped)
- 2 Tbsps cold Shortening
- 1 ½ cups all-purpose flour (plus extra for work surface)
- 2 Tbsps sugar
- ½ tsp salt
- ¼ cup ice water
- For Filling
- 3 Tbsps butter
- 1 medium onion (sliced)
- ½ tsp salt
- 2 ozs sliced black olives
- 2 Zucchini (sliced)
- 1 red Bell pepper (cut into bite-sized pieces)
- 1 yellow Bell pepper (cut into bite-sized pieces)
- ½ green Bell pepper (cut into bite-sized pieces)
- 3 Tbsps heavy whipping cream
- 1 pinch freshly ground Black pepper
- ½ cup grated Gruyere
Preparation steps
1.
For Pastry Dough:
2.
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter mixture is in the size of peas. Add the ice water and process until the dough comes together. Transfer to a well-floured work surface and form into a disk. Wrap the disk in plastic and chill for at least 30 minutes.
3.
Meanwhile, preheat the oven to 350˚ F / 180˚ C.
4.
Roll out the dough and fit into a 10-inch (24 cm) fluted tart pan with a removable bottom. Cut off any excess dough from around the edges. Prick the bottom of the shell all over with the tines of a fork. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill with dried beans. Bake for 10 minutes. Cool slightly.
5.
For Filling:
6.
Melt butter in a large skillet, set over over medium-high heat. Add onions, season with salt and cook, stirring, until soft, about 3 minutes. Increase heat to high and add zucchini and peppers. Cook, about 5 to 10 minutes. Stir in thyme, cream, and season with pepper. Remove from heat and let cool.
7.
Spread the grated cheese over tart crust, spoon filling over cheese. Sprinkle black olives over the filling. Bake until crust is golden, about 20 minutes. Cool for 10 minutes before cutting. Serve warm or at room temperature.
