Easy Rustic Vegetable Tart

This is one of those entrees that is easy enough for a weeknight dinner, but special enough for Sunday company.  It is very versatile and can be adjusted to any seasonal vegetables or picky taste buds.  This crust is also very versatile and can be used for a sweet pastry, vegetable pot pie, or anything with a traditional pie crust.  This tart is very hearty and satisfying on its own, but could be served along with some grilled chicken or fish for the meat eaters in your life.  As always, I hope you enjoy it as much as we did!

Easy Rustic Vegetable Tart

Ingredients

Crust:

• 1 1/2 cups whole wheat flour, plus more for dusting the counter
• 1/2 cup olive oil
• 1 tsp kosher salt
• 1 cup iced water

 Filling:

• 4 cups fresh baby spinach
• 1 large red onion, sliced into rounds
• 1 large zucchini, sliced into thin rounds
• 1 large tomato, sliced into thin rounds
• 1 large squash, sliced into thin rounds
• 1/4 cup toasted pine nuts
• Olive oil for drizzling
• Salt and Pepper for seasoning

Directions:

 1.  Preheat your oven to 400 degrees.  Slice tomato, zucchini, squash, and red onion very thinly and toss with olive oil, salt and pepper.

 2.  Place all your vegetables (except spinach) on a parchmented baking sheet in a single, flat layer.  Bake for 10-15 minutes, or until the veggies are soft and just starting to brown.  While the vegetables are baking, prepare the dough.

 3. Place flour and salt into a large mixing bowl.

4. Add in olive oil and stir until it just comes together. 

5.  Add in ICE cold water and stir very well until a soft dough begins to form.

6.  Turn out onto a floured surface and knead 15-20 times until a cohesive dough is formed. 

5.  Roll out dough on floured surface into a large, rough circle.  You want the dough to be large enough to make a folded edge, and thick enough to support the vegetables.  You could also make smaller, individual tarts for a brunch buffet.  Place on parchment paper and onto a baking sheet to prepare for filling. 

6.  Place fresh spinach on bottom of dough and then layer your roasted vegetables on top.  Make sure to leave about 1 1/2 to 2 inches of your dough around the edge for folding. Sprinkle pine nuts on top of vegetables and drizzle with olive oil.

7.  Slowly and gently fold the edges of your dough up to create the edge of the tart.  There is no right or wrong way to design your crust, just make sure there are no tears. 

8.  Bake at 400 degrees for 15- 20 minutes, or until crust is crispy and golden brown.  Let stand for 5 minutes before slicing. 

9.  Slice into wedges and serve with a soy-herb dressing.  Round out this meal with a nice side salad or a light summer soup.  Enjoy!