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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 3/4 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
1 stick(s) plus 2 tablespoons cold unsalted butter, cubed |
1/4 cup(s) ice water |
3 1/2 tablespoon(s) extra-virgin olive oil, plus more for drizzling |
1 small yellow bell pepper cored, seeded and sliced 1/4 inch thick |
1 medium onion, cut into 1/4 inch wedges |
salt and freshly ground black pepper |
1 small japanese eggplant, sliced 1/4 inch thick |
1 small zucchini, sliced 1/4 inch thick |
1/2 cup(s) grape tomatoes |
2 teaspoon(s) champagne vinegar |
1 teaspoon(s) fresh thyme leaves |
1 teaspoon(s) chopped basil |
2 ounce(s) thinly sliced tomme de savoie or imported fontina cheese |
Directions:
1. MAKE THE TART SHELL In a food processor, combine the flour and salt. Add the butter and pulse 5 times in 1-second bursts. Add the ice water and pulse until the dough comes together. Turn the dough out onto a floured work surface and knead briefly. Flatten the dough into a disk, wrap in plastic and chill for about 30 minutes, until firm.
2. Preheat the oven to 375°. On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant 1/4 inch thick. Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to 1/2 inch. Fold the overhang over to reinforce the edges. Refrigerate the tart shell for about 15 minutes, until firm
3. Line the tart shell with parchment and pie weights and bake in the center of the oven for 35 minutes, until set. Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.
4. MEANWHILE, MAKE THE FILLING Line a baking sheet with parchment paper and drizzle with oil. In a bowl, toss the bell pepper and onion with 1/2 tablespoon of the oil, season with salt and pepper and arrange it on on-quarter of the baking sheet. Add the eggplant t the bowl, toss with 1/2 tablespoon of the oil, season with salt and pepper and arrange on another quarter of the baking sheet. Repeat with the zucchini and tomatoes, using 1/2 tablespoon of oil for each.
5. Roast the vegetables for about 45 minutes, turning once, until tender. Let cool slightly, then return them to the bowl. Add the vinegar, herbs and the remaining 11/2 tablespoons of oil and toss; season with salt and pepper.
6. Scrape the roasted vegetables into the tart shell, tuck in the cheese slices and serve.
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