Perfect for long lazy lunches, this Mediterranean summer vegetable tart is made with a crisp, rough pastry shell, brimming over with sweet tomatoes, salty olives, and crunchy peppers, with just a hint of chilli. The whole thing is complimented by my zesty lemon cashew ricotta.
My veggie garden is blooming... or should that be booming? It's got to the point now where we just can't eat everything it's producing fast enough, and I really need our neighbours to come and take some of that produce off my hands.
Fortunately, our friends, Emilia and Ioacob are of the same opinion, so half of the onion glut has now found a home with them. And in return, a not inconsiderable amount of Ioacob's fine home-made wine* has made its way into my tummy.
*There's actually no such thing as bad Romanian wine**. Tru fakt.
**When amato mio and I first met, he asked me what my favourite wine was - I said it was a Pinot Noir from the foothills of the Carpathians... little did I know that 15 years later, we'd make a home there.
Speaking of which...
When we first moved to Băița, it was a culture shock - far more so than when we went to live on the other side of the planet. But we've come to realise that our neighbours are among the most kind and friendly people we've ever met. It took a bit of getting used to, having people wander in and out of our garden, and there were a few misunderstandings but now we find there is contentment to be had when we just go with the flow.
Everything works out well in the end.
Even when people graze their cows in my garden.
Like my tarte tatin and tomato, basil, and buckwheat soup, this Mediterranean summer vegetable tart is almost exclusively made with produce from my garden. And as with them both, this is such a simple recipe.
It's really just a case of making a pastry shell (if you don't want to do that, you can always use ready-made pastry dough or buy a ready-baked pie crust... no one is judging here!), filling it with a whole bunch of summer veggies and herbs, and then bunging it in the oven for 15 minutes.
For the lemon ricotta, you can either make your own, or add some lemon juice and zest to some store-bought, such as this one from Valsoia.
It really is as easy as that!
Mediterranean Summer Vegetable Tart
- full of nutrition (Vitamin A 46%, Vitamin C 166%, Calcium 4%, Iron 14% RDV)
- packed with protein and fibre
- easy to make
- so delicious
Of course, you don't have to have it with anything - on its own, it's just as scrumptious!
Tell me about your favourite savoury summer bakes!
Mediterranean Summer Vegetable Tart
For the pastry:
- 300 g c.2 cups wholemeal flour, plus a little more for dusting (note 1)
- 150 g c.5¼ oz vegan butter or margarine, cut into cubes
- dash sea salt
- 6 tablespoon cold water
For the filling:
- 300 g c.10½ oz baby plum tomatoes
- 2 medium bell peppers note 2
- 100 g c.3½ oz stuffed green olives
- 50 g c.2 oz kalamata olives
- 50 g c.2 oz black olives
- small bunch fresh basil leaves only, torn
- a few sprigs fresh oregano leaves only
- 2 tablespoon extra virgin olive oil
- dash sea salt
- ¼ teaspoon ground black pepper plus a little extra
- a few sprigs fresh savory note 3
For the lemon cashew ricotta:
- 75 g vegan ricotta
- 1 lemon juice and zest
- ¼ teaspoon Chilli flakes
- a few fresh sorrel leaves torn
Make the pastry:
- Pre-heat your oven to 200°C (400°F/gas mark 6), and line a 25 cm x 20 cm (10" x 8") baking tray or 25 cm (10") round pie dish with silicone parchment or a silicone mat.
- In a large mixing bowl, sift together the flour and salt, and then rub the butter or margarine into the flour mix until it resembles fine breadcrumbs. (note 4)
- Add the cold water, and mix everything together with a fork until you have a soft dough.
- Lightly dust your work surface, turn the dough out, and gently roll out until it fits the pie dish/baking tray.
- Transfer to the pie dish, prick the bottom of the dough, line with silicone parchment paper, and weigh down with some baking beans (or dried beans!).
- Bake in the centre of the oven for around 20 minutes, until the pastry is firm, and has turned a deeper brown colour.
- Once cooked, remove from the oven, remove the parchment and baking beans, and set aside to cool a little.
Prep the filling:
- Cut the tomatoes in half and put into a large mixing bowl.
- Remove the seeds and pith from the peppers, and cut into long slices. Place into the bowl with the tomatoes.
- Add all of the olives to the bowl, along with the basil, oregano, olive oil, sea salt, and black pepper.
- Mix together with your hands, making sure everything is coated.
- Pile everything into the pie crust, and scatter the sprigs of savory over the top.
- Return to the centre of the oven, and bake for 15 mins or so.
For the ricotta:
- Mix the lemon juice and zest with the ricotta, and set aside.
- Once the tart is done, remove from the oven, and sprinkle over the chilli flakes and torn sorrel leaves.
- Serve with a spoonful of lemon ricotta and your favourite salad.
- Wholewheat flour.
- I used one red and one white but it's entirely up to you which ones you use.
- You can use rosemary instead of savory, or even thyme.
- My mother-out-law has a pastry blender, which I use when I visit her - it's a great little gadget, especially if you're like me, and don't like getting stuff under your fingernails. I keep meaning to buy one for myself!
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
If you like this Mediterranean summer vegetable tart, you'll love these other Mediterranean yums!
I'm linking up my Mediterranean Summer Vegetable Tart recipe to these link parties, hosted at the following blogs - do click on the pics to find more yummy delights!
I could dive head first into this divine looking tart! Thanks so much for joining in with Simple and in Season.
Thank you, Katie - I'm so glad you like it! xx
Wow Nico that looks amazing. You would have to forgive me but I would add a little top notch quality mozzarella and then I would be in 7th Heaven! Although I must admit it look fab just how it is.
What amazing bounty you are getting from your veggie garden and swapping onions for wine sound like a great deal!
Thank you for sharing on #CookBlogShare.
ps i'm rather partial to a good Pinot Noir too.
Aaah, you are clearly a woman of taste, Jacqui - I'm sure you'd enjoy Ioacob's wine too! If I ate dairy, I'd add some crumbled feta or goat's cheese to this tart - I suspect it would work really well. I haven't quite perfected my vegan versions yet, so while they're good, they're not good enough to release into the wild, as it were. Once they are ready though, you can bet your life I'll be adding them to future Mediterranean veggie tarts! xx
Rebecca @ Strength and Sunshine
What a lovely veggie tart! Perfect to serve at a summer dinner party!
Thanks, Rebecca! xx
Angela / Only Crumbs Remain
Wow Nico, this looks amazing and I love the sound of everything having been grown in your garden - low air miles or what! #CookBlogShare
Thanks so much Angela! Yes, definitely low food miles! LOL! xx
Midge @ Peachicks' Bakery
Gorgeous! You can't beat a tart filled with home grown veggies! Saving this for later! x
Thanks Midge... and I agree - there's nothing like homegrown, is there?! xx
Wow, sunshine on a plate! Adore this-full of seasonal veggies bursting with flavour x
Thanks, darling - lovely to see you here again! xx
Wow that is one packed tart. I've never seen one so heaped with veg before. I love it, in fact I'd love to tuck in right now. I'm sharing this right now!
Excellent - thanks, Jac! Do be warned... it does not make for elegant eating! LOL! xx
Nico, allow me to gush for a moment. I realize that you had a very sexy model in this teasingly vibrant tart but your photos ..oh my...they are seductive.
Ha ha ha... it's a very sexy tart isn't it, Jojo?! LOL! xx
Kate | Veggie Desserts
What a gorgeous looking tart! I'm very jealous of your veg garden - you have very lucky neighbours 🙂
I'm very lucky to have such great neighbours too... especially ones who make such great wine! Ha ha! xx