Lunch: Summer Vegetable Tart

Recipe by Lauren Miyashiro Use the best of summer's bounty in a delicious savory tart.

Ingredients

1 refrigerated pie crust
1/2 c. tomato puree
2 cloves garlic, thinly sliced
2 zucchini, thinly sliced crosswise
2 yellow squash, thinly sliced crosswise
4 tomatoes, thinly sliced
2 small eggplants, thinly sliced crosswise
kosher salt
Freshly ground pepper
1 tsp. thyme leaves, chopped
1/4 c. grated Parmesan
1 egg
1 tbsp. heavy cream

Instructions

Line 2 large baking sheets with paper towels. Lay the vegetable slices onto the baking sheets. Season to taste with salt and pepper. Let sit for about 15-20 minutes to draw out excess moisture from the vegetables.
Meanwhile, preheat oven to 400 degrees. On a lightly floured surface, roll out the pie crust into a large circle (if necessary) until it’s about 1/4-in thick. Transfer to a parchment paper-lined baking sheet.
Stir garlic into the tomato puree. Spoon and spread the mixture on the center of the pie dough, leaving about a 1-in border along the perimeter of the dough. Starting at the outer edge, arrange the vegetable slices side by side, following the perimeter of the dough and alternating between zucchini, squash, tomatoes, and eggplants. Overlap the vegetables, so just a little sliver of each vegetable is exposed. Repeat by making an inner circle of vegetables and continue until the entire pie is filled. (You may have leftover vegetables.) Fold the edges of the dough over the vegetables, pleating the dough to create a crust.
Make an egg wash by whisking together the egg and cream. Brush the egg wash onto the surface of the crust. Sprinkle parmesan and thyme over vegetables.
Bake the galette for 40 minutes, or until the crust is golden brown and the vegetables are tender. Let it rest for at least 10 minutes before slicing.

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