Kim's Vegetable Tart

tart 1, originally uploaded by Kim De.

Since I made my first tart here, I have been hooked. I have purchased two tart pans and have even gone as far as to combine two recipes to make the tart you see on this page.

Several weeks ago I made Savory Carrot and Tarragon Tart. The flavor was so amazing that I decided to adapt it to a larger tart pan and different vegetables.

I used the original crust recipe, but changed the proportions of ingredients. In place of the tarragon I added fresh chopped basil. Strips of nutty swiss were laid on the crust before the addition of the onions and tomatoes. I shredded a sharp white cheddar right into the yogurt and egg mixture just before pouring into the pre-baked crust. The experiment went well and it was a hit with Bo and our friends.

The changes I would make? I couldnt taste the cheeses - any of them. Next time I will save the calories and leave them out. (If you know me, you know how hard that was to say). I also think the addition of mushrooms to the tomatoes would be amazing. Dont be intimidated by tarts - try one!

Vegetable Tart (Adapted from Eating Well)

For the crust

1 1/2 cup all-purpose flour
3/4 cup whole-wheat flour
1/8 cup fresh basil leaves, chopped
1/2 tsp salt
4 Tbs cold unsalted butter, cut into chunks
1/4 cup extra-virgin olive oil
1/4 cup plain yogurt

For the filling

2 Tbs extra-virgin olive
1 cup chopped red onion
1 lb tomatoes or any vegetable (i.e zucchini, broccoli, mushrooms etc.)
2 Tbs dry sherry, divided
1/8-1/4 cup Dijon mustard
2 large eggs
1/2 cup milk
1/2 cup plain yogurt
1/4 cup fresh basil, chopped
salt and fresh ground black pepper

To prepare the crust:

Preheat oven to 350 degrees.

In a food processor, add flours, basil and 1/2 teaspoon salt - pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into an 11" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To prepare the filling:

In a large skillet, heat oil over medium. Stir in onions - cook until tender, about 5 minutes. If using zucchini or mushrooms, add with 1 tablespoon sherry - cook, stirring, for 2 minutes. Remove from the heat. If using broccoli, steam until just cooked, about two minutes.

Add mustard onto the bottom of the crust and spread to form a thin layer. Start with 1/8 cup, adding more until your crust is covered. Cover the mustard evenly with the onion and whatever vegetables you used. Tomatoes should be laid down in a large circle around the outside edge, then brought in until crust is covered.

In a medium bowl, whisk together eggs, milk, yogurt, basil and remaining 1 tablespoon sherry - season with salt and fresh ground black pepper. Set tart pan onto a baking sheet - pour the egg mixture over vegetables. Place pan into the oven and bake until the center is set and the edges are golden brown, about 40 to 45 minutes. Remove and place pan on a wire rack to cool for at least 15 minutes before serving.