Oven, Rolling pin, Parchment paper, Sheet Tray
Preheat the oven to 375°F. Bring the butter to room temperature. Then cut it into small pieces. In a bowl, combine the flour, butter & a pinch of salt. Mix it together with your fingers until the dough forms a crumbly texture.
Add 0.25 cup of water & continue mixing with your hands. The dough will come together into a ball. Add more water or flour as needed. Then set the ball of dough aside.
Wash & slice the zucchini into thin rounds.
Peel & finely slice the red onion.
Wash & thinly slice the tomatoes.
Using a rolling pin, roll out the dough onto a sheet of floured parchment paper.
The dough should be rustically round & 0.25-inch thick.
Spread a thin layer of mustard over the dough, leaving a border around the edges.
Layer the veggies over the mustard.
Top with salt, pepper, herbs de Provence (optional) & a drizzle of olive oil.
Use the parchment paper to fold in the edges of the dough, pressing down lightly. Add another drizzle of olive oil.
Bake for 40 min at 375°F. Serve either hot or at room temperature. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Rustic Summer Veggie Tart" contains 413 Energy, 29 g of Fat, 34 g of Carbohydrates, 7 g of Protein, 6 g of Fiber.
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