Tuesday, August 23, 2011

Mediterranean Grilled Vegetable Tart

This tart was a wonderful way to use some of the fresh vegetables coming in from the garden!  It was delightfully messy and wonderfully satisfying to the taste.  I have some more eggplant coming in and am thinking about trying a couple new things with it, but if all else fails, this is a great meal to come back to!

Mediterranean Grilled Vegetable Tart
Inspired by eCurry

1 sheet of frozen puff pastry, thawed to room temperature
1 zucchini, sliced lengthwise in 1/2-inch slices, both ends removed and discarded
1 eggplant, sliced lengthwise in 1/2-inch slices, both ends removed and discarded
2 large tomatoes, sliced thick
5-6 slices of hard salami
1 cup of hummus (recipe below)
1/2 cup shredded mozzarella or provolone cheese
5-6 fresh basil leaves, cut chiffonade style

Oil for basting:
1/4 cup olive oil
1 tbl. white wine vinegar
1 sprig of fresh oregano, chopped fine
1 clove garlic, minced or grated
freshly ground pepper to taste

Whisk together until emulsified; brush veggies with oil mixture before grilling.

1 can garbanzo beans, drained
1/4 cup tahini
3 tbl. lemon juice
2 tbl. olive oil
1/4 cup water
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. hot sauce
1/4 tsp. cayenne pepper

Blend together in food processor or blender until smooth.

Preheat oven to 400 degrees.  Line baking sheet with parchment paper.  Heat grill to medium high heat.

Bake thawed puff pastry for 15 minutes.  Remove from oven and set aside.  Keep oven on.

Slice zucchini, eggplant, and tomatoes.  Place eggplant slices on a double layer of paper towels and salt each slice.  Let liquid sweat out, about 20 minutes.  Place all veggies on a platter and brush generously with oil.

Transfer salami slices, zucchini, eggplant, and tomatoes to hot grill, oiled side down.  Cook 5-6 minutes, allowing dark grill marks to appear.  Turn each slice over, and brush uncooked side with remaining oil.  Salami will cook quickly; remove to platter or cutting board when finished.

When vegetables are finished cooking on both sides and are soft and tender, remove from grill and transfer to a cutting board.  Cut zucchini slices and eggplant slices on the diagonal into strips.  Coarsely crumble salami slices.

To assemble tart:  spread 1 cup of hummus on baked pastry.  Top with shredded mozzarella or provolone cheese.  Top with grilled vegetables and salami.  Place in oven until heated through and cheese is melted.

To serve, garnish with fresh basil.

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