Vegetable Rainbow Tart

Embrace autumn’s magic with our Vegetable Rainbow Tart, a culinary celebration of the season’s brilliant colours and flavours.

This tart, like the excitement of a new school year, urges you to go on a new gastronomic journey as the leaves turn and the air crisps. It’s a delectable combination of flavours and textures that captures the essence of autumn in every bite.

Our tart is simple and classy, prepared with a handcrafted pie crust delicately comprised of flour, cold water, olive oil, and a pinch of salt. It’s a blank canvas asking for your artistic touch. A colourful symphony of zucchinis, carrots, eggplants, and the grand bell pepper may be found within this masterpiece.

We’ve sprinkled this tart with a fragrant dry herb mixture that includes aromatic notes of rosemary, thyme, and oregano, infusing each bite with warmth and depth. A final drizzle of extra virgin olive oil transforms this tart into a culinary work of art.

It’s not just a feast for the eyes; it’s a celebration for your taste buds. You’ll be transported into the heart of fall as you savour each bite, where the colours are as vibrant as the flavours are delicious. It’s an aromatic symphony that invites you to enjoy the season.

Vegetable Rainbow Tart

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Prep Time 1 hour hr 30 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 8

Ingredients

  

Pie Crust

• 300 g Flour
• 100 ml Water very cold
• 70 ml Olive oil
• 1 tsp Salt

For the Filling

• 2 Zucchini small
• 3 Carrots medium
• 2 Eggplants small
• 1 Bell pepper
• 1 tbsp Dry herb mix rosemary, thime, oregano
• 3 tbsp Olive oil
• Salt to taste

Instructions

 

• In a large bowl mix together all the ingredients for the dough: flour, salt, olive oil and cold water. Mix thoroughly and knead until a smooth and elastic dough is formed. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
• Meanwhile, preheat the oven at 360°F (180°C).
• Line a 9″ tart pan with parchment paper. Flour work surface and roll the dough until just a bit bigger than the tart tin. Place the dough into the tin and trim any excess overhang. Refrigerate for another 15 minutes. Using a fork, poke wholes into the base, cover with parchment paper, add weights (beans or rice) and bake for 15 minutes at 360°F, until slightly golden.
• While the dough is baking, trim the edges of the zucchini, eggplant, carrots and core the bell pepper. Slice the vegetables into long, thin slices, using a mandolin or a vegetable peeler.
• Let's start making the vegetable spiral.
• Roll a strip of carrot into a spiral, followed by a strip of zucchini and a strip of eggplant. Repeat the process, alternating all the vegetables until the tart is full.
• Brush the top of the vegetable tart with 3 tbsp of olive oil, then sprinkle with salt and dried herb mix.
• Bake at 360°F (180°C) for 45 minutes, until vegetables are tender and cooked through. Cool in tart pan for 10 minutes before serving.
• Enjoy!

Keyword Appetizer, Healthy, Snack, Vegan

Whether you’re serving this tart as a centrepiece for a celebration or as a slice of comfort for yourself, let the enchantment of the season unfold with every bite of our Vegetable Rainbow Tart!