French · Dinner
Vegetable and Olive Oil Tart
A rustic free-form tart of thinly layered zucchini, tomato, red onion and roasted red pepper set in an olive-oil pastry shell, finished with thyme and a scatter of black olives. The vegetables release their juices into the crust as they bake, and a drizzle of olive oil after baking adds sheen and richness.
$4
20 minsPrep
32 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
467Calories
8.1gProtein
27.4gFat
50.3gCarbs
6.1gSugar
6.4gFiber
749mgSodium
0mgChol
3.9gSat Fat
542mgPotassium
48mgCalcium
2.8mgIron
0mcgVitamin B12
42mgVitamin C
vegan
vegetarian
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
In a bowl, combine flour and salt. Drizzle in 2 tablespoons olive oil and cold water; mix with a fork until shaggy dough forms.
2
Chill
Shape dough into a disc, wrap and refrigerate for 30 minutes until firm.
3
Roll
On a floured surface, roll chilled dough into a rough 8-inch round about 1/8 inch thick and transfer to parchment-lined baking sheet.
4
Bake
Arrange thinly sliced zucchini, tomato, red onion and roasted red pepper in overlapping layers over dough with a 1-inch border, fold border up over filling, then bake at 400°F (200°C) for 30–32 minutes until golden.
5
Plate
Scatter olives and fresh thyme over hot tart, drizzle with remaining tablespoon olive oil and season with black pepper before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g zucchini
- 5.8 oz164g tomato
- 1 oz28g red onion
- 0.8 oz24g roasted red bell pepper
- 1 cup120g all-purpose flour
- 6 tbsp90ml olive oil, divided
- 4 tbsp60ml cold water
- 1/2 tsp1/2 tsp salt, plus a pinch for filling
- 1 tsp1 tsp fresh thyme leaves, plus extra for garnish
- 1212 black olives, pitted
- 1/4 tsp1/4 tsp black pepper
