Roasted vegetable and pesto tart

A fabulous meal any time of the day!

I love making freeform tarts – sometimes called galettes or crostata – because they are so much easier than traditional pies. I usually make a big batch of pastry every few months then separate it into one-crust portions which I flatten into discs, wrap well and freeze. That way, whenever I feel like making a tart or pie, half the work is done. Another way to make these tarts faster to assemble is to roast the vegetables up to 8 hours before assembling and baking the tart. This is best enjoyed within an hour of baking but can be fully assembled and refrigerated for up to 8 hours prior to baking. My recommended wine pairing for this summery dish is the versatile and refreshing Gris Blanc from Gérard Bertrand. Made in the south of France from a blend of Grenache, Cinsault and Mourvèdre grapes, it’s a well-balanced rosé with a pale pink hue. Crisp and delicate on the palate, it offers citrus and berry aromas plus a touch of minerality and is an ideal match for Mediterranean-inspired food like this tart. If you enjoy this recipe, you might also like these roasted beet and chèvre tarts.

Ingredients

• 4 plum tomatoes, halved lengthwise
• 2 tablespoons (30 mL) olive oil, divided
• salt and pepper
• 1 small zucchini, in 1/4 inch (.6 cm) slices
• 1 small onion, chopped in 3/4 inch (2 cm) pieces
• 1 pastry crust, rolled to 10 inch (25 cm) circle, then refrigerated
• 1/4 cup (60 mL) pesto
• 1 egg yolk, beaten
• 1/4 cup (37 g) crumbled feta (or more, to taste)
• few drops balsamic vinegar or fresh lemon wedges, to serve

Method

• Start by roasting the vegetables. Depending on the capacity and flexibility of your air fryer, you may be able roast all the vegetables simultaneously (with varying cook times); they can certainly be roasted all at once, according the times below, in a conventional oven.
• Place halved tomatoes in an air fryer or on a parchment-lined baking tray. Brush with a little bit of the olive oil and sprinkle with salt and pepper. Air fry tomatoes 20-25 minutes at 350F till softened and beginning to char (or use conventional oven at the same temperature for 75-90 minutes). Set aside on a plate to cool.
• Toss zucchini slices and onions in a little bit of oil and sprinkle with salt and pepper then cook in a similar fashion (air fry at 350F for 12-15 minutes or roast in a conventional oven at 350F for about 30 minutes). Transfer to a plate to cool.
• If baking tart immediately, preheat oven to 425F before assembling tart.
• Brush the centre of the pastry circle with 2 tablespoons (30 mL) of the pesto, leaving a 2 inch (5 cm) border at the edge free.
• Lay all but 3 of the roasted zucchini slices over the pesto, again keeping border free. Scatter onions over top of zucchini and pesto. Top with roasted tomato halves and place remaining zucchini slices in the centre.
• Put small dollops of the remaining pesto on the tomatoes and spread slightly.
• Fold border up over vegetables, pressing gently as you pleat it around the circle. At this point the tart can be refrigerated for up to 8 hours before baking.
• Just before it goes into the oven, brush the tart’s pastry border with beaten egg yolk.
• Put tart in oven and reduce heat to 400F.
• Bake for 15 minutes then scatter feta over vegetables.
• Bake another 10-12 mins until tart is golden brown.
• Let cool 5 mins then cut and serve, passing balsamic for drizzling or lemon wedges for squeezing at the table if desired.

Makes 2 servings as a main course or 4 as an appetizer.