Power Veggie Fall Tart (whole wheat dough)
Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
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Power Veggie Fall Tart (whole wheat dough)
Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
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| Servings |
| 4/6people |
| Cook Time |
| 25/30minutes |
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Ingredients
Dough
- 1cup all-purpose flour
- 1cup whole wheat flour
- 1teaspoon sea-salt
- 3/4cup chilled unsalted butter, cut into pieces1/2 stick
- 1tablespoon apple cider vinegar
Toppings
- 3tablespoons EVOO
- 4tablespoons tomato sauce
- 1large grilled and sliced eggplant
- 1bunch large Swiss chard ribs and stems removed, leaves cut into bite-size pieces
- 1cup roasted brussels sprouts
- 1cup roasted tomatoes
- Flaky sea salt Maldon
- 2tablespoons The Secret Ingredient Girls Traditional Balsamic
- 1bunch basil leaves
Instructions
- Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water.
- Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- Preheat oven to 400°
- Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the dough. Drizzle some EVOO and season with salt.
- Scatter all the ingredient on the sauce and finish with the olive oil.
- Bake, rotating once, until crust is golden brown and cooked through, 25-30 minutes. Let cool slightly on baking sheet.
- Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil
Recipe Notes
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.