The mixture of flour and butter is an essential step in creating a perfect pastry dough for tart, and the process can be done either manually or with the help of a food processor. If you opt for the processor, it is recommended to keep the bowl and metal blade in the refrigerator for a few hours before use. In the case of manual preparation, a stainless steel bowl, also kept cold, will help achieve optimal dough. Make sure that the ambient temperature is maintained around 20 degrees Celsius or even less, and the work surface should be cool, ideally on a marble or metal slab.
To begin, wash your hands well and cool them under cold water, then dry them with a clean towel. In a bowl, add the flour and salt, mixing them well. If using the food processor, activate the "pulse" button for a few seconds to combine the ingredients. Add the cold butter, cut into cubes, and continue mixing until you achieve a texture similar to large crumbs. If you prefer the manual method, use a pastry blender to mix the butter with the flour.
Once you have obtained the desired mixture, place it in a mound on the work surface and make a well in the center. Pour very cold water into the well and, using your hands, bring the ingredients from the edges toward the center, quickly kneading the dough until it becomes uniform. It is important for the dough to remain cold, so do not over-knead it. Form a disc from the dough, wrap it in cling film, and refrigerate for at least 40 minutes.
Meanwhile, prepare the vegetables. After the resting time has passed, take the dough out of the refrigerator and unwrap it. Place the dough on a lightly floured work surface. Using a rolling pin, roll out the dough to a thickness of 5 mm, ensuring it is larger than the tart pan. Roll the dough onto the rolling pin and carefully place it in the pan, allowing the excess to hang over the edges. Trim the excess dough and poke it here and there with a fork.
Cover the dough with a sheet of parchment paper, pressing down well on the edges, and add pie weights or beans. Bake the dough in a preheated oven at 190 degrees Celsius for 10-15 minutes, checking occasionally to ensure it is well dried. After removing the tart from the oven, let it cool.
In another bowl, mix mozzarella with sour cream until you achieve a creamy consistency. Meanwhile, wash the eggplants and zucchini, peeling the carrots. Cut the vegetables lengthwise into as thin slices as possible, preferably with an electric slicer, so that you have uniform pieces. Cover the vegetables to protect them from excessive drying.
Pour the mozzarella and sour cream mixture over the cooled dough, leveling it well with a fork. Arrange the sliced vegetables in concentric circles, starting from the center to the edges, taking care to alternate colors for a pleasing appearance. In the center of the pan, place a piece of red bell pepper for a color accent.
Bake the tart for about 40 minutes at 190 degrees Celsius or until the vegetables are properly cooked and the dough is nicely browned. This tart is not only a culinary delicacy but also a visual work of art, perfect for impressing at any meal.
To begin, wash your hands well and cool them under cold water, then dry them with a clean towel. In a bowl, add the flour and salt, mixing them well. If using the food processor, activate the "pulse" button for a few seconds to combine the ingredients. Add the cold butter, cut into cubes, and continue mixing until you achieve a texture similar to large crumbs. If you prefer the manual method, use a pastry blender to mix the butter with the flour.
Once you have obtained the desired mixture, place it in a mound on the work surface and make a well in the center. Pour very cold water into the well and, using your hands, bring the ingredients from the edges toward the center, quickly kneading the dough until it becomes uniform. It is important for the dough to remain cold, so do not over-knead it. Form a disc from the dough, wrap it in cling film, and refrigerate for at least 40 minutes.
Meanwhile, prepare the vegetables. After the resting time has passed, take the dough out of the refrigerator and unwrap it. Place the dough on a lightly floured work surface. Using a rolling pin, roll out the dough to a thickness of 5 mm, ensuring it is larger than the tart pan. Roll the dough onto the rolling pin and carefully place it in the pan, allowing the excess to hang over the edges. Trim the excess dough and poke it here and there with a fork.
Cover the dough with a sheet of parchment paper, pressing down well on the edges, and add pie weights or beans. Bake the dough in a preheated oven at 190 degrees Celsius for 10-15 minutes, checking occasionally to ensure it is well dried. After removing the tart from the oven, let it cool.
In another bowl, mix mozzarella with sour cream until you achieve a creamy consistency. Meanwhile, wash the eggplants and zucchini, peeling the carrots. Cut the vegetables lengthwise into as thin slices as possible, preferably with an electric slicer, so that you have uniform pieces. Cover the vegetables to protect them from excessive drying.
Pour the mozzarella and sour cream mixture over the cooled dough, leveling it well with a fork. Arrange the sliced vegetables in concentric circles, starting from the center to the edges, taking care to alternate colors for a pleasing appearance. In the center of the pan, place a piece of red bell pepper for a color accent.
Bake the tart for about 40 minutes at 190 degrees Celsius or until the vegetables are properly cooked and the dough is nicely browned. This tart is not only a culinary delicacy but also a visual work of art, perfect for impressing at any meal.
Ingredients
For the dough: - 600 g flour 000 freshly sifted - 300 g cold butter (freshly taken out of the fridge) cut into pieces - 70 ml very cold water (kept in the refrigerator until ready to use, at 4-6 degrees C) - a little salt (as much as you can fit between two fingers) For the stuffing: - 2 large eggplant - 3 zucchini zucchini - 3 large carrots - 1/4 slice of red googosar that I cut into a square with a side of 0.5 cm. - 250 g mozzarella cheese - 200 g cream 24% - finely ground sea salt - freshly ground black pepper