Herb-Roasted Vegetable Tart with Nutty Crust

Name: Herb-Roasted Vegetable Tart with Nutty Crust
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup all-purpose flour; 1/2 cup cold unsalted butter; 2 tbsp ice water; 1 medium, thinly sliced zucchini; 1, thinly sliced red bell pepper; 1, finely minced shallot; 2 tbsp fresh thyme leaves; 3 tbsp olive oil; 1/4 cup grated Parmesan cheese; 1 tsp Dijon mustard; 2 tbsp heavy cream

A golden, flaky crust filled with caramelized seasonal vegetables and fresh herbs, perfect for lunch or light dinner.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 35 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

1 cup all-purpose flour
1/2 cup cold unsalted butter
2 tbsp ice water
1 medium, thinly sliced zucchini
1, thinly sliced red bell pepper
1, finely minced shallot
2 tbsp fresh thyme leaves
3 tbsp olive oil
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
2 tbsp heavy cream

Instructions

Step 1: For the crust, pulse 1 cup all-purpose flour and 1/2 cup cold unsalted butter in a food processor until pea-sized crumbs form, then add 2 tbsp ice water and pulse just until dough holds together. Press into a 9-inch tart pan and refrigerate 30 minutes.
Step 2: Preheat oven to 400°F (200°C). Toss 1 medium thinly sliced zucchini, 1 thinly sliced red bell pepper, and 1 finely minced shallot with 2 tbsp olive oil in a bowl, then spread on a parchment-lined baking sheet. Roast for 20 minutes until edges are golden and vegetables are tender.
Step 3: While vegetables roast, whisk 2 tbsp fresh thyme leaves, 1/4 cup grated Parmesan cheese, 1 tsp Dijon mustard, and 2 tbsp heavy cream in a small bowl. Remove crust from oven, spread herb mixture evenly over crust, then top with roasted vegetables. Bake 15 minutes more until crust is golden. Let rest 10 minutes before slicing.