Summer Vegetable Tart

Step 1

Preheat the oven to 400°F. Set aside a 9" tart pan with a removable bottom

Step 2

Combine the flour, herbs, salt, cayenne pepper, and cheese in the bowl of a processor.  Pulse several times to mix.

Step 3

Add the cold butter and process until it is indistinguishable.

Step 4

Starting with the lesser amount of water, pour it in a circle over the dry ingredients and process until a ball forms.  If it doesn't form a ball or seems a bit dry, add the remainder of the water 1 teaspoon at a time.

Step 5

Divide the pastry in half (about 145 grams each).  Divide one half into half again (about 70 grams each).  Take a little pastry from each of the three pieces to form a ball about the size of a walnut.  Wrap in film and set aside.

Step 6

Roll one of the smaller pieces of dough into a 15” rope.  Place it along the edge of half of the pan.  Repeat with the second piece.  The edges should overlap.  Wet the edge of both pieces of overlapping dough and press together.  Repeat on the other side.  Press the crust into the side of the pan.

Step 7

Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan.  Moisten the edge of dough on the side of the pan. Join the seam between the edge of the pan and the bottom. Press well together.  Prick the bottom of the crust well with a fork. Freeze until hard.

Step 8

Spray a large piece of foil on the shiny side in the middle.  Place that on top of the pastry in the pan.  Press the edges of the foil into the edges of the crust.  Fill the foil with pie weights or beans to the top.

Step 9

Place on a parchment lined baking sheet.  Bake for 20 minutes.  Remove the foil and beans and bake for another 5 to 8 minutes until completely baked. Do not over bake.

Step 10

If the shell has cracked during baking, immediately upon removing from the oven use the reserved dough to patch the cracks with an offset spatula.  Cool the shell.

Step 11

Cut the peppers into strips, cross cut into thirds.  Cut the squash into 1/4 to 1/3 inch rounds.  Cut the rounds in half or 4ths.  Cut the onion in half. Cut the half into 1/4 inch slices and then in half to make half moons.

Step 12

Heat the oil in a large sauté pan.  Place the vegetables in the pan and sauté until somewhat caramelized, stirring often.

Step 13

Toward the end of the cooking, add the balsamic vinegar and saute until the liquid is evaporated.  Cool. Add the drained artichokes.

Step 14

Place 5 or 6 slices of provolone on the bottom of the crust or half the grated cheese.  Place the filling over the cheese, top with 5 or 6 more slices of provolone.

Step 15

Preheat the oven to 400°F.  Place the tart on a parchment lined baking sheet and bake for 15 to 20 minutes if room temperature.  The cheese may benefit from being placed under the broiler for a few minutes.  Be careful not to place the tart so close to the hot coils that the paper catches on fire. Watch it carefully, it can go from browned to burned in a hurry.

Step 16

Cool for a few minutes, release the tart and cut into 4 to 6 pieces.

Step 17

Refrigerate any leftovers.