While I am sad to see the sky getting darker earlier in the evening and feeling that chill in the morning air, I am happy about the tower of local tomatoes gleaming on the my counter. This is the time of year when we all need to enjoy as much New England corn, tomatoes, zucchini and peaches as we can, before all we have is grocery store produce until next April. This tart is quick, healthy and you can use whatever veggies you have in the house. I used a soft vegan French-style cheese from Treeline in my tart, but you could easily use goat cheese or a soft farmer’s cheese. Try using roasted red peppers or mushrooms, tomatoes of any size or shape, roasted eggplant or zucchini. The possibilities are endless!
Olive Oil Hemp Seed Crust:
2 cups all-purpose flour
1/4 cup olive oil
1 tsp. salt
2 tbs. hemp seeds (or sesame seeds)
1/4 cup soft cheese
1 tsp. freshly cracked black peper
1/2 tsp. sea salt
1 medium tomato, sliced
2 red or yellow potatoes, thinly sliced
1/2 yellow pepper, sliced
1/2 sliced sautéed mushrooms
3 swiss chard or kale leaves, sliced thin.
1/4-1/2 tsp. red pepper flakes
1 tbs. grated romano cheese
Preheat oven to 375 F. Lightly grease a 10″ tart pan.
In a medium bowl, combine the flour, salt and hemp or sesame seeds. In a large measuring cup, whisk the egg, oil and 1/4 cup of cold water.
Pour the liquid ingredients into dry ingredients, and mix until it just comes together. Turn dough out onto a lightly floured surface and knead lightly until it comes together into a ball. Flatten the ball and place the dough in the tart pan. Press the dough into the bottom and up the sides of the pan.
Prick the bottom of the tart with a fork and bake the oven for 10 minutes.
After 10 minutes, pull the tart out of the oven, spread the filling in the bottom of the shell. Scatter the vegetables on top of the filling. Sprinkle with red pepper flakes and a tablespoon of romano cheese.
Bake for 30-40 minutes or until filling looks set.