Time
1 min
Serving
6 persons
Calories
0
Ingredients
- all-purpose flour: 1 cups
- salt: 0.5 tsp
- unsalted butter, chilled and: 0.5 cup (cubed)
- ice water: 4 Tbsp
- Adygei cheese, crumbled: 1 cup
- red bell pepper: 1 piece (sliced)
- yellow bell pepper: 1 piece (sliced)
- zucchini: 1 piece (sliced)
- red onion: 1 piece (sliced)
- olive oil: 2 Tbsp
- garlic: 2 clove (minced)
- thyme: 1 tsp (dried)
- salt and black pepper: (to taste)
- basil leaves: (for garnish, fresh)
Metric Conversion
Stages of cooking
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Preheat your oven to 375°F (190°C).
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In a large mixing bowl, combine the flour and salt. Add the chilled cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
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Gradually add the ice water, one tablespoon at a time, while stirring with a fork until the dough comes together.
-
Turn the dough onto a lightly floured surface and knead it gently a few times until it forms a smooth ball.
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Roll out the dough into a circle large enough to fit your tart pan. Transfer the rolled dough to the tart pan, pressing it gently against the bottom and sides.
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In a separate bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, minced garlic, dried thyme, salt, and black pepper.
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Arrange the seasoned vegetables evenly over the dough in the tart pan.
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Sprinkle the crumbled Adygei cheese over the vegetables.
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Place the tart pan on a baking sheet and bake in the preheated oven for about 45 minutes, or until the crust turns golden brown and the cheese is bubbly.
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Remove the tart from the oven and let it cool for a few minutes before slicing.
-
Garnish with fresh basil leaves.
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Serve warm as an appetizer or a main course.
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Enjoy your delightful Adygei cheese tart with roasted vegetables!
