The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.
You can freeze the extra disk of dough, wrapped in plastic, for up to 4 weeks. Thaw it in the fridge overnight before using.
I think this may be my all time favorite Fine Cooking recipe. Roasting the veggies eliminates any soggy crust issues (stayed crisp even after two days) and really intensified the flavors. Only change I made was to substitute basil for the mint, and I also threw in a few spoonfuls of chopped olives for a Provenal twist. And I used pt brisee dough from a local bakery -- more reliable than mine and a lot less work.Yesterday I made mini galettes, using a large margarita glass to make the circles, and took them to a potluck with great success.
Simple, filling and delicious! I have made this three times, varying it based on what vegetables I have from my CSA box. It's wonderful with different varieties of summer squash, sweet red onions, chives and oregano in addition to mint, mozzarella in place of some of the goat cheese (though the tanginess of the goat cheese makes a big difference in flavor). I sometimes skip the egg wash, but either way it's good. Wonderful, flexible recipe, and easy to make in advance and assemble night-of.
Mmm mmm delicious. This is like a magnificent vegetarian pot pie in terms of tasty comfort foods. Today I used cream cheese because I had everything but the goat cheese, but I think the goat cheese would be even better. Came together easily and tasted wonderful.
I'm a huge fan of simple rustic tarts and found this a wonderful one. I love garlic and fresh garden Basil and added a Tbs.of each, finely chopped. I also used a combination of yellow, orange & green peppers for color. My guests loved it!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.