Grilled Vegetable Tart

This Grilled Vegetable Tart combines a flaky, savory crust with a medley of vibrant grilled vegetables, creating a deliciously satisfying vegan dish perfect for any outdoor gathering. The smoky flavor from the grill pairs beautifully with the fresh herbs, making it a delightful addition to your BBQ menu.

Ingredients

• All-purpose flour - 150 grams
• Cold water - 50 ml
• Olive oil - 60 ml
• Salt - 1 teaspoon
• Zucchini - 100 grams, sliced
• Red bell pepper - 100 grams, sliced
• Yellow bell pepper - 100 grams, sliced
• Red onion - 50 grams, sliced
• Cherry tomatoes - 100 grams, halved
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Fresh thyme - 5 grams, chopped
• Black pepper - to taste

Steps

1. In a bowl, mix the flour and salt. Add the olive oil and cold water, and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat your grill to medium-high heat. Toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, minced garlic, salt, and black pepper.
3. Grill the vegetables for about 10-15 minutes, turning occasionally until they are tender and have grill marks. Remove from the grill and let cool slightly.
4. Roll out the chilled dough on a floured surface to fit your tart pan. Transfer the dough to the pan and trim the edges.
5. Spread the grilled vegetables evenly over the tart crust, and sprinkle with fresh basil and thyme.
6. Bake the tart in a preheated oven at 180°C (350°F) for 15-20 minutes until the crust is golden brown.
7. Allow the tart to cool slightly before slicing and serve warm.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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