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La Belle Cuisine - Vegetable Recipe of the Day

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Summer Vegetable Tart




"I was a vegetarian until I started
leaning toward the sunlight.”

~ Rita Rudner

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La Belle Cuisine


Summer Vegetable Tart
Bon Appetit August 2003

yield: Makes 4 servings

Bon Appetit - One Year Subscription

"Sautéed vegetables are piled atop a creamy
goat cheese-custard filling."

1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable
shortening, cut into 1/2-inch cubes
4 tablespoons (about) ice water

Filling and topping
5 ounces soft fresh goat cheese
1/2 cup whipping cream
1/4 cup sour cream
1/8 teaspoon salt
Generous pinch of cayenne pepper
3 large eggs
2 tablespoons olive oil
1 small red bell pepper, stemmed, seeded,
cut into 1/2-inch strips
1/2 medium fennel bulb, cored, cut
lengthwise into 1/2-inch strips
1 small zucchini (about 5 ounces),
halved lengthwise, cut crosswise
into 1/2-inch pieces
1 small yellow squash (about 5 ounces),
halved lengthwise, cut crosswise
into 1/2-inch pieces
1/2 cup fresh corn kernels
1 tablespoon chopped fresh basil

For crust: Blend flour and salt in processor. Using on/off turns, cut in
butter and shortening until pea-size pieces form. With machine running,
add enough ice water by tablespoonfuls to form moist clumps. Gather
dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
(Can be made 1 day ahead. Keep refrigerated. Soften dough slightly
at room temperature before continuing.)
Roll out dough on lightly floured surface to 12-inch round. Transfer to
9-inch-diameter tart pan with removable bottom. Trim dough overhang
to 1 inch. Fold overhang in; press to form double-thick sides. Pierce
bottom of dough all over with fork. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Bake crust until golden, piercing with
fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven
temperature to 375 degrees F.
For filling and topping: Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend. Add eggs and whisk to blend. Pour
into prepared crust. Bake until filling is set, about 20 minutes. Cool 10
Meanwhile, heat oil in large skillet over medium heat. Add bell pepper
and fennel and sauté until beginning to soften, about 4 minutes. Add
zucchini, yellow squash, and corn; sauté until all vegetables are tender,
about 12 minutes. Season with salt and pepper. Mound vegetables on
top of tart and sprinkle with basil. Serve warm or at room temperature.
Makes 6 servings.

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(Chef Daniel Boulud)

Quiche - from the Simple to the Sublime
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