Grilled Vegetable Tart with Ham and Pine Nuts
Homemade cheese pastry crust filled with roasted peppers, zucchini, eggplant, fennel, and onion, layered with smoked ham, tomato-Parmesan sauce, toasted pine nuts, and fresh oregano. Crisp crust with tender charred vegetables and savory garnish.
Ingredients
- 2 ½ oz Parmesan, grated
- 2 cups all-purpose flourpastry flour1:1
adds delicacy to crust
- 1 egg yolk
- 18 tbsp salted butter, cubed
- 3 ½ tbsp milk
- 1 lb Mutti tomato-Parmesan sauce
- 2 cherry tomato branches
- 1 red bell pepper, peeled
- 1 yellow bell pepper, peeled
- 1 green bell pepper, peeled
- 2 zucchini
- 1 small eggplant
- 1 fennel bulb
- 1 red onion, peeled
- 4 oz smoked ham, chiffonadeprosciutto di Parma1:1
different ham style
- 4 tbsp pine nuts
- 2 tbsp fresh oreganodried oregano2 tbspFull guide →
- olive oil(optional)
- salt(optional)
- black pepper(optional)
Instructions
- 1
Mix Parmesan, flour, egg yolk, and cubed butter with fingertips until breadcrumb texture forms. Gradually add milk, form a ball, wrap, and refrigerate for 30 minutes.
- 2
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 3
Wash all vegetables. Arrange cherry tomato branches to the side. Peel peppers, slice into strips, and lay on the sheet.
- 4
Slice zucchini into rounds about ⅛" thick. Cut eggplant into cubes. Wash and slice fennel into strips. Peel and slice red onion into rounds.
- 5
Arrange all vegetables on the sheet, drizzle with olive oil, season with salt, sprinkle with 1 tablespoon of fresh oregano, and bake 25-30 minutes. Check during cooking that vegetables don't burn and turn them with a spatula. Remove when grilled.
- 6
Lower oven temperature to 350°F.
- 7
Dry-toast pine nuts in a skillet. Warm tomato-Parmesan sauce in a saucepan over low heat.
- 8
Roll out pastry to about ⅛" thickness. Butter a tart pan, place pastry inside. (Reserve remaining dough for tartlets or crackers.) Prick bottom with a fork and bake for 15 minutes. Remove from oven, let cool briefly, then unmold onto a serving plate.
- 9
Spread a generous layer of tomato-Parmesan sauce on the pastry base. Arrange grilled vegetables and smoked ham harmoniously on top. Sprinkle with toasted pine nuts and oregano. Serve immediately.
Tips
Reserve leftover pastry dough for tartlets or crackers.
Check roasting vegetables frequently to prevent burning and turn halfway through.
Tart is best served immediately after assembly while crust is still crisp.
Good to Know
Store uncovered tart in the refrigerator up to 1 day. Best served fresh. Reheat gently before serving if needed.
Prepare pastry dough up to 1 day ahead. Roast vegetables up to 4 hours ahead and store at room temperature. Warm sauce before assembly.
Serve immediately after assembly at room temperature. Pairs well with a green salad or light white wine.
Common Mistakes
Do not skip pricking the pastry bottom to avoid air pockets and uneven baking.
Turn roasting vegetables halfway through to avoid charring one side.
Do not assemble tart more than 15 minutes before serving to keep crust crisp.
Substitutions
Dairy-Free Swaps
General Alternatives
different ham style
adds delicacy to crust
if brand unavailable
simplifies preparation