Tuesday, October 25, 2011

Roasted Vegetable Tart

With the green tomatoes gone - time to move on to the ripe tomatoes. We had the most amazing crop of heirloom tomatoes this year.

This recipe is a little complicated for your average weeknight but is oh so delicious.

From ecurry, serves two

1 16 ounce can chickpeas
1/4 cup sun dried tomatoes, drained
1 clove garlic
1 tablespoon extra virgin olive oil or the oil from the sun dried tomatoes
1-1/2 teaspoons lemon juice
1 tablespoon tahini

1 medium red onion, thickly sliced
2 leeks, sliced
2 zucchini, sliced
2 medium tomatoes, sliced
6 cloves of garlic. minced
sea salt
freshly ground black pepper
red crushed pepper
1 tablespoon olive oil

2 cups all purpose flour
1/3 cup olive oil
1/4 cup club soda
1 teaspoon salt
freshly ground black pepper
1 teaspoon basil
1 teaspoon oregano

1/4 cup grated parmesan cheese or crumbled feta cheese
Balsamic vinegar

Preheat oven to 400 F.

Combine the chickpeas, sun dried tomatoes, garlic, oil, lemon juice and tahini in a food processor. Process until smooth. Set aside.

In a large bowl, whisk together the olive oil, salt, herbs, crushed pepper and garlic. Add in the vegetables and toss to coat. Grill the vegetables on a cast iron grill or barbeque or place all of the vegetables in a single layer in a baking tray and roast in the oven for 30 minutes.
In a bowl combine the flour, salt, black pepper and herbs. Whisk together club soda and oil until well combined and then pour into the flour mixture. Stir with a fork until the mixture forms starts to form a dough with no dry flour left. If it is too dry, add more club soda or water. Gently work with your fingers until a consistent dry dough.

Divide the dough into two parts and roll gently between two sheets of waxed paper into a rectangle. Prick the crust with a fork. Bake the crusts on a parchment lined baking sheet at for about 12 minutes or until golden.

Spread about 1/2 cup of hummus on each crust. Arrange the vegetables on the top of the hummus. Sprinkle with cheese and drizzle with the balsamic vinegar. Bake the tart in the oven for a couple minutes, just enough to warm though and melt the cheese.


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