Click to Print This Page (top banner and side navigation will not print)
30 minutes preparation time
1 hour 30 minutes cooking time
This recipe calls for the vegetables to be grilled, but if you don't have a grill, you could roast the vegetables instead. The crust and grilled vegetables can both be prepared ahead and stored in the refrigerator for a couple of days.
for the dough:
2 cups flour
1/4 teaspoon salt
1/2 cup parmesan
1 stick (8 tablespoons) cold butter, cut into about 10 pieces
1/2 cup white wine
1 egg
for the filling:
1 large zucchini, sliced into rounds
3-4 tablespoons olive oil, divided
1 large eggplant, sliced into 1/4-inch thick rounds
2 red, yellow, or orange peppers
15 basil leaves
1 fist-sized mozzarella ball, cut into slices
1 medium tomato, sliced thinly
1/2 cup grated parmesan
1 egg, lightly beaten
First make the dough: Combine the flour, salt and parmesan in a large bowl. Add the butter pieces. Rub the butter between your fingers and incorporate it into the flour mixture until it varies in size from grains of sand to small pebbles. Add the wine and egg, and mix with a fork or your hands until the dough comes together. Shape the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate the dough until it is firm, at least 1 hour and up to a few days.
Meanwhile, prepare the vegetables: First turn the grill on high and let it heat for about 10 minutes. Toss the zucchini slices in a bowl with 1-2 teaspoons of olive oil, and a sprinkle each of salt and pepper. In another bowl, mix 2-3 tablespoons of olive oil with a few shakes of salt and pepper. Brush both sides of the eggplant slices with the olive oil mixture.
When the grill is hot, place the peppers whole on the back of the grill. Turn them a few times and cook them until their skin is black and blistered all over, about 15 to 20 minutes. Arrange the zucchini and eggplant slices evenly over the heat. I set a perforated grill tray (similar to this one) on top of our grill surface to keep the zucchini and smaller eggplant slices from falling through. Cook the vegetables until they are browned and tender, about 2-3 minutes on each side for the zucchini and 3-5 minutes on each side for the eggplant.
When the peppers are done, set them aside to cool, and when they are cool enough to handle, peel off their skins. Slice them open, remove the seeds and cut them lengthwise into strips.
Preheat the oven to 350 degrees.
Lightly flour a large baking sheet and roll out the dough on it into a large circle, 12 or more inches. Leaving a 2- to 3-inch border around the edge, layer the vegetables in this order: eggplant, zucchini, peppers. Add the basil leaves and then cover with slices of mozzarella. Layer the tomato slices on top of the mozzarella and sprinkle them with the parmiggiano.
Fold up the edges of the tart so that they partially cover the tart filling. Brush the top of the dough with egg. Bake until the crust is nicely browned, approximately 50 minutes.