Elegant Vegetable Tart

Ingredients

• 1 Shallot
• 3 oz Roasted Red Peppers
• 3 oz Spinach
• 2 ½ oz Frozen Peas
• 3 oz Goat Cheese Crumbles
• 2 oz Apple Cider Vinegar
• 1 tsp. Sugar
• 2 Tbsp. Butter
• 6 oz Self Rising Flour
• 5 ⅓ oz Plain Greek Yogurt
• 1 8” Pie Pan
• Olive Oil
• Salt Pepper
• produce and pat dry. Peel and halve shallot. Slice shallot
• into thin strips (julienne). Dice roasted red pepper into ½”
• pieces. Coarsely chop spinach.

Instructions

1. 1

   Prepare the Ingredients: produce and pat dry. Peel and halve shallot. Slice shallot into thin strips (julienne). Dice roasted red pepper into ½” pieces. Coarsely chop spinach.

2. 2

   Sauté Vegetables and Pickle Shallots: Heat 1 tsp. olive oil in a medium pan over medium heat. Add peas and roasted red peppers to pan and cook for 3 minutes. Add spin- ach and cook 1 more minute, until spinach begins to wilt. Transfer oughly. Season with ¼ tsp. each of salt and pepper. Set aside. Wipe pan clean and add apple cider vinegar, sugar, a pinch of salt and pepper, and ¼ cup water. Bring to a boil, add shallots, and boil 1 minute. Lower to a simmer and cook for about 5 -7 minutes, or until shallots turn bright pink. Remove from heat and set aside.

3. 3

   Make the Dough: Melt butter in microwave for 30 seconds or melt in a small pan. Measure ¼ cup self-rising flour and reserve. This “bench flour” will be used to prevent dough from sticking in the butter, yogurt, and a pinch of salt. Mix until it combines into a shaggy mass. Dust a clean work surface with reserved bench flour. Turn dough out of bowl onto dusted surface and knead for 5 minutes, folding dough over on itself and pressing down with heel of your hand.

4. 4

   Make Crust For Tart: Grease inside of disposable pie tin with 2 tsp. olive oil. Using a rolling pin, bottle, or small can, roll dough out to a 13” circle, dusting with more of the bench flour to prevent sticking. (The dough may eventually absorb all of the flour.) Gently place circle of dough into greased pie tin so it fills pie tin completely. (There should be dough hanging over the edge of the pie tin all the way around.)

5. 5

   Assemble Tart and Bake: Spoon prepared filling into pie tin on top of dough and spread evenly so entire dough surface is covered. Sprinkle with remaining goat cheese. Begin to fold in and crimp dough hanging over edge of tin to form a crust. (This doesn’t have to look perfect, since a rustic handmade look is the end goal.) Once crust is finished, place tart on prepared baking sheet and bake 25-30 minutes. Allow to rest about 5 minutes before serving. Drain pickled shallots from their liquid.

6. 6

   Plate the Dish: Slice tart into 4-8 pieces and garnish with pickled shallots.

7. 7

   Sauté Vegetables and Pickle Shallots