Tuesday, March 5, 2013

Roasted Vegetable Tart

To go along with our Minestra tonight we had a Vegetable Tart. I roasted butternut squash, zucchini and onions. Made some Pate Brise, added thyme to the dough (it looks pretty!). Rolled out the dough. Piled on the vegetables, adding some cheddar cheese to the layers. Folded the crust over the top and baked in a 400 degree oven for about 40 minutes.

Pate Brisee -

1-1/2 cups unbleached all purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.

And what have we been drinking? My Dad's wine, we are cleaning out the house after all. 2005 Merlot. A very good year!

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