Joe Roshkovsky
Heavenly Vegetable Tart with Herb Infusion
This savory tart combines a medley of fresh vegetables with a rich, herb-infused custard, all encased in a golden, flaky crust. Perfect as a brunch centerpiece or a delightful dinner, this dish sings with the flavors of thyme, basil, and a hint of garlic. Each bite offers a crisp vegetable medley balanced by the creaminess of the custard and the delightful crunch of the pastry.
Ingredients:
– 1 pre-made pie crust (or homemade if preferred)
– 1 tablespoon olive oil
– 1 medium zucchini, sliced thinly
– 1 medium yellow squash, sliced thinly
– 1 red bell pepper, thinly sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 3 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the crust: Roll out the pie crust and gently press it into a 9-inch tart pan with a removable bottom. Trim any excess dough and chill in the refrigerator for 15 minutes. Then, line the crust with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and parchment and bake for an additional 5 minutes until lightly golden. Let cool.
3. Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, yellow squash, and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender but not mushy. Add the red onion and garlic, and cook for an additional 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. Prepare the custard: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the Parmesan cheese, chopped thyme, and basil. Season with a pinch of salt and pepper.
5. Assemble the tart: Spread the sautéed vegetables evenly over the cooled tart crust. Pour the egg and cream mixture over the vegetables, allowing it to fill in the gaps and coat the veggies.
6. Bake: Place the tart in the oven and bake for 30-35 minutes, or until the custard is set and the top is golden brown.
7. Cool and serve: Allow the tart to cool for at least 10 minutes before slicing and serving. Garnish with extra fresh herbs if desired.
Enjoy your Heavenly Vegetable Tart with Herb Infusion as a flavorful and impressive dish that showcases the best of seasonal vegetables and aromatic herbs!
