Grilled Vegetable and Hummus Tart

An all Mediterranean  tart – an image of hummus, vegetables grilled with garlic oil & herbs on a olive oil flaky crust has been brewing in my head for a quite some time now.  This is what spring time is about! Light flavorful and colorful meals and a lot of time outdoors with children and the trees.


Hummus – recipe below
Olive Oil Tart crust - recipe below
Roasted Vegetables - recipe below
Sea Salt
Olive Oil
Red Crushed Pepper (Optional)

For Hummus:

1.5 cups cooked chickpeas
1/4 cup sun dried tomatoes
1 clove garlic
a very generous splash of extra virgin olive oil
1.5 teaspoons lemon juice
1 tablespoon tahini (optional)

Grilled Vegetables:

1 medium red onion, thickly sliced
2 zucchini, sliced
1 small eggplant, sliced
2 medium tomatoes, sliced
6 cloves of garlic. minced or grated
coarse sea salt
freshly ground black pepper, to taste
red crushed pepper, to taste
a good drizzle of olive oil
herbs (optional)
sumac (optional)

For the crust:

2 cups all purpose flour
1/3 cup + 2.5 tablespoons olive oil (I have used Rosemary Infused Olive Oil)
1/4 cup + 1.5 tablespoons  very cold club soda (use a little bit more or less to make a soft but non sticky dough)
1 teaspoon salt
freshly ground black pepper
dried herbs, (optional) – any kind you like


Making the crust:

  1. In a bowl combine flour,  salt, black pepper, herbs with a whisk.
  2. Whisk together club soda and oil until almost creamy, for about 2 minutes.
  3. Pour the oil water mix in to the flour mix and stir together with a fork, until the flour come together in a dough form and no dry flour is left. If you think you need extra liquid, add some more club soda or just cold water in very very little amount. Use your hands briskly to pull the flour together in to a dough, and work with the dough briefly and gently and just long enough to pull the dough together. Do not work with /handle the dough too much. The dough should be soft, but not at all sticky. It will not be very stretchy, but will rather kind of come apart.
  4. Divide the dough into two parts and roll gently between two sheets of waxed paper, in a single direction. I rolled them into rectangles – 8″ by 2.5″, but you can roll them into whatever shape you desire. Do not roll back and forth.  Remove the top parchment paper. Trim the edges, to even it out if you wish. Prick the crust with a fork.
  5. .....
  6. Go to Grilled Vegetable and Hummus Tart @ www.ecurry.com

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