Savory Herb and Summer Vegetable Tart
This Summer Vegetable Tart recipe is made with flaky pie crust and fresh herbs, sausage, and a variety of summer vegetables including yellow squash. It is the perfect dish to celebrate the bounty of vegetables in your garden!
Ingredients
FOR CRUST:
- 1 1/4 c. all purpose flour
- 1/2 teaspoon salt
- 1/3 c. plus 2 tablespoons shortening
- 3 to 4 tablespoons ice water
FOR PIE FILLING:
- 1/2 lb. Italian sausage
- 1/2 c. bell pepper chopped
- 1/2 c. diced onion
- 1 c. diced zucchini
- 1 c. diced tomato
- 1 c. diced summer squash
- 1/2 teaspoon chopped fresh oregano
- 3 or 4 torn fresh basil leaves
- 1 teaspoon chopped fresh rosemary needles
- 1 c. shredded mozzarella or shredded cheese of choice
- 3 eggs beaten
- 1/3 c. milk
Instructions
For Crust
- Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal.
- Sprinkle ice water, 1 T. at a time, evenly over surface.
- Stir with a fork until dry ingredients are moistened.
- Shape into a ball, and wrap in plastic wrap. Chill in fridge for at least 1 hour.
- Pre-heat oven to 400º.
- Roll dough to 1/8" thickness on a lightly floured surface.
- Place in tart dish/pie plate, and flute and trim excess pastry around edges.
- Pre-Bake crust for 3 minutes. Remove from oven, and gently prick sides and bottom of pastry with a fork. Bake for another 5 minutes.
For Filling
- Brown the Italian sausage with the chopped onion and peppers, drain the fat.
- Add to the pan the yellow squash, zucchini, and tomatoes, and the herbs. Sauté gently for a few minutes.
- Remove pan from heat and add the beaten eggs, cheese, and milk. Stir to mix thoroughly. Pour into pre-baked crust.
- Bake pie for 50 minutes, or until set. Allow pie to rest 10 minutes, before serving.
Tried this recipe?Let us know how it was!