Recipe
July 13, 2011
Grilled Vegetable Tart Recipe
Step 1: For pastry, whisk first four ingredients until combined. Add butter, mix with a pastry blender until it forms small pea-sized pieces. Stir in just enough ice water to make a dough. Turn onto a floured surface and press into a ball. Form into a flat rectangle, wrap in plastic and chill 6 hours.
Step 2: Let dough come to room temperature. Preheat oven to 425°F.
Step 3: Roll dough out on a floured surface until 1/4″ thick. Cut into 6 squares, and roll the edges toward the centre a bit to create a border. Each shell should be about 4-1/2″ across. Place on a baking sheet and prick all over with a fork. Bake until golden. Cool.
Step 4: For pesto, combine all ingredients in food processor and pulse until smooth. Season with salt and pepper.
Step 5: To assemble tarts, top shells with pesto, baby arugula, shaved Parmesan and a variety of grilled vegetables.
Directions
Yield:
Step 1: For pastry, whisk first four ingredients until combined. Add butter, mix with a pastry blender until it forms small pea-sized pieces. Stir in just enough ice water to make a dough. Turn onto a floured surface and press into a ball. Form into a flat rectangle, wrap in plastic and chill 6 hours.
Step 2: Let dough come to room temperature. Preheat oven to 425°F.
Step 3: Roll dough out on a floured surface until 1/4″ thick. Cut into 6 squares, and roll the edges toward the centre a bit to create a border. Each shell should be about 4-1/2″ across. Place on a baking sheet and prick all over with a fork. Bake until golden. Cool.
Step 4: For pesto, combine all ingredients in food processor and pulse until smooth. Season with salt and pepper.
Step 5: To assemble tarts, top shells with pesto, baby arugula, shaved Parmesan and a variety of grilled vegetables.