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Tart of Gold

Roasted Tomato and Broccoli Tart with Flaky Herb Crust and Balsamic Glaze

1 hour 15 minutes
Serves 4
DinnerMediterraneanNut-freeShellfish-freeSoy-free
Herb's take

Inspired by Mediterranean flavors and French pastry logic, this tart bakes juicy roasted tomatoes and crisp-tender broccoli onto an herby, buttery crust. You'll learn how to coax extra sweetness from vegetables and master a foolproof savory crust, bonus: you sound fancy saying 'par-bake.'

Equipment needed
  • Food processor
  • 9-inch tart pan
  • Pie weights or dried beans

Ingredients

Yield
4

Instructions

  1. 01
    In a food processor, pulse flour, cold unsalted butter, parsley, oregano, and kosher salt until the mixture resembles coarse crumbs.
  2. 02
    Drizzle in ice water, pulsing just until the dough begins to come together.
  3. 03
    Turn the dough out onto plastic wrap, form into a disk, wrap, and chill in the fridge for 30 minutes.
  4. 04
    Preheat the oven to 400 F.
  5. 05
    On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch tart pan and press into the edges, trimming excess. Dock the bottom with a fork.
  6. 06
    Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake 5 minutes more until the crust just begins to set.
  7. 07
    Toss broccoli florets and tomato slices with 2 tablespoons olive oil, black pepper, and minced garlic on a large baking sheet.
  8. 08
    Roast vegetables for 15 minutes until broccoli is vibrant and tomatoes have released some juices.
  9. 09
    In a bowl, mix ricotta, egg, Parmesan, lemon zest, and 1 tablespoon olive oil until smooth. Season with a pinch of salt and more pepper.
  10. 10
    Spread the ricotta mixture evenly in the par-baked tart crust.
  11. 11
    Arrange the roasted broccoli and tomato slices decoratively on top of the ricotta mixture.
  12. 12
    Bake the assembled tart at 400 F for 25 minutes, or until the filling is set and the crust is golden.
  13. 13
    Cool the tart for 10 minutes before slicing.
  14. 14
    Drizzle with balsamic glaze and scatter extra fresh parsley if desired.

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