Rustic Summer Vegetable Tart

Recipe: Chef Alex Malmborg

Photo: Amanda Schaefer

Ingredients

• Assorted mushrooms, cut into 1-inch pieces (clean the gills from a portobello if used)
• 2 large zucchini or summer squash, cut into 1/4-inch slices
• 6 tomatoes, chopped
• 1 poblano pepper, cut into 1-inch pieces
• 3 ears corn
• 4 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 recipe portion basic pastry dough (see additional recipe)
• 1 tablespoon cornmeal
• 5 tablespoons shredded Seahive cheese
• Minced fresh herbs 

Directions

For one large or 4 individual tarts.

1. In a large bowl, combine the vegetables except for the corn, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes.  Toss with some minced fresh herbs.  Taste and adjust seasoning.
2. Remove the husk from the corn, coat lightly with olive oil, salt and pepper.  Roast on cookie sheet in 450 degree oven for 15 minutes, turning once.  Allow to cool, then remove kernels from cob.  Hold ear of corn vertical on cutting board, use knife to cut down along the cob.
3. On a lightly floured surface, roll pastry into a 13-inch circle. Sprinkle cornmeal over a greased 14-inch pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil.
4. Bake at 450° for 15-20 minutes or until crust is almost golden brown. Sprinkle with cheese. Return to oven for another 5- 10 minutes or until cheese is melted and crust is golden brown. Cut into wedges. Garnish with basil if desired.

Basic Pastry dough

Ingredients

• 2 1/2 cups all-purpose flour
• 2 stick cold unsalted butter, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 6 to 10 tablespoons ice water

Directions

• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.

• Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.

• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.

• Turn out dough onto a lightly floured surface and divide into 2 or 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.