Grilled Vegetable Tart
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Directions
Item No.
130802
Item No.
101306
Item No.
551004
Ingredients
- 1 pie crust (recipe below)
- 2 medium onions, cut into 1-inch wedges
- 1 small zucchini, sliced 1/2-inch thick
- 1 small summer squash, sliced 1/2-inch thick
- 2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 medium tomatoes, cut into wedges
- 1/4 cup Stonewall Kitchen Roasted Garlic Onion Jam or Old Farmhouse Chutney
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 egg yolk, plus 3 Tablespoons water
Pie Crust:
Directions
- For the pie crust, combine flour and salt in a medium bowl. Cut in butter until the mixture forms coarse crumbs.
- Stir together 1 egg yolk and 3 Tablespoons cold water. Gradually add to flour mixture tossing with a fork until all ingredients are moistened, adding more water if necessary. Wrap in plastic and chill for 30 minutes before using.
- On a lightly floured surface roll pastry into a 12x8-inch rectangle. Ease pastry into a 10 1/2 x 6 1/2-inch tart pan with a removable bottom. Trim pastry from the rim of the pan. Line with a double layer of aluminum foil.
- Bake at 400 degree F. for 8 minutes. Remove foil. Bake for 6-8 minutes more or until golden. Let cool.
- Place onion and squash in a large bowl. Add Roasted Garlic Oil, salt and pepper. Toss to coat and place in a grilling basket.
- Grill uncovered over medium coals for 10 minutes turning once. Add tomatoes and grill for 2 minutes more or until vegetables are tender.
- Spread bottom of crust with Roasted Garlic Onion Jam and fill with vegetables. If using Farmhouse Chutney, mix with one clove of garlic and spread on crust before adding vegetables. Serve immediately.
