Grilled Vegetable and Hummus Olive Oil Tart
This recipe is definitely more than the sum of it’s parts. Grilled vegetables, hummus and a
crust sound great, but it’s far greater than that. The olive oil tart is what makes it and it’s so simple to put together you can do it on a weeknight. I did shortcut this recipe by using prepared sun-dried tomato hummus. I used a thick, chunky one from Publix, but you could make your own if you want to spend the time. I also wanted to be sure I had enough, so I upped the ingredients for the tart a bit. It made 2 6″ x 12″ tarts, perfect for 6 people served with a side salad. This recipe was adapted from from e-curry.
For the tart:
2 1/2 c all-purpose flour
1/3 c + 3 T olive oil
1/3 c cold club soda
3/4 t salt
freshly ground black pepper
1 t dried Italian herbs
For the grilled vegetables:
1 medium red onion, thickly sliced
2 zucchini, sliced
1 small eggplant, sliced
2 Roma medium tomatoes, sliced lengthwise
6 cloves of garlic, minced or grated
salt and pepper
1/2 t crushed red pepper
2-3 T olive oil
1 t dried Italian herbs
8 oz prepared sun-dried tomato hummus
Grated Parmesan for serving, optional
To make the tart: Preheat oven to 400 degrees. In a bowl combine flour, salt, black pepper, herbs with a whisk. In a smaller bowl, whisk together club soda and oil until almost creamy, for about 2 minutes.
Pour the oil and water mix in to the flour mix and stir together with a fork, until the flour come together in a dough form. Add some more club soda if the mixture is much too dry to form a dough, but use sparingly. Dump the dough onto a floured surface and give it a knead or two just to pull the dough together. If you overwork it, it will get tough.
Divide the dough into two parts and gently pat each ball into a 12″ by 6″ rectangle, about a 1/4″ thickness. Prick the crust with a fork in a few places. Transfer tarts to greased baking sheets and bake for 10-12 minutes, or until the crust is golden.
Grill the vegetables: Meanwhile, prepare the vegetables by whisking the olive oil, salt, herbs, crushed pepper and minced garlic together. Heat a cast iron skillet or grill pan over high heat and cook the vegetables on a stove top cast iron grill/skillet drizzled with garlic oil. Alternatively you can roast the vegetables in the oven by placing them in a single layer in a baking tray; drizzle the garlic oil. Roast at 400 degrees for 30 minutes, flipping them half way through baking.
To assemble the tart, heat oven to 350 degrees. Spread a half cup of the hummus over each baked tart. Layer on the grilled vegetables. Bake for 10-15 minutes or until heated through. Grated Parmesan on the top is great for serving.