Fustini's Oils and Vinegars
Roasted Vegetable Tartlet

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Roasted Vegetable Tartlet


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Roasted Vegetable Tartlet

Submitted by Chef Andy Stewart


  • 2 cups flour
  • pinch salt
  • 2 sticks butter, cold and cut into small pieces
  • 1 tablespoon Fustini's Garlic olive oil
  • 1/4 cup cold vegetable stock
  • 3 tablespoons bourbon
  • 1 zucchini, cut into 1/2 inch slices
  • 1 summer squash, cut into 1/2 inch slices
  • 2 shallots, sliced thin
  • 10 cherry tomatoes, cut in half and seeds squeezed out
  • 4 ounces Emmenthaler cheese or Aged Swiss
  • Bechamél


Step 1. 

Pulse salt and flour in a food processor to combine.  Add butter and olive oil and pulse 10 to 12 times to cut the butter in. Combine the vegetable stock and bourbon and while pulsing, slowly drizzle the liquid into the dry ingredients.  Add just enough liquid for the dough to come together.  Divide into three balls, wrap in plastic wrap, flatten into a disk shape and refrigerate overnight.

Roll crust to 1/4 inch and cut to fit several tart pans.  Pinch the edges clean and refrigerate 30 minutes before filling and baking.

Step 2.  Bechemél

Melt butter with Fustinis Tuscan Herb olive oil over moderate heat and add the flour.  Whisk the roux over moderate heat for 3 to 5 minutes and add half the milk.  Whisk until thickened and add the rest of the milk.  Whisk over low heat until thick and creamy.  Season with nutmeg, salt and pepper and set aside.

Step 3.  Filling

Preheat oven to 400 degrees.  Lay zucchini and summer squash on a sheet pan and roast in a hot oven until slightly browned and fully cooked - 10 to 15 minutes.  Turn the heat down to 350 degrees.  Divide the cheese between the tart pans, sprinkling on the bottom.  When the vegetables are cooked, cut into small pieces and combine with the shallots.  Divide the vegetable mixture between the tart pans and pour the bechamel into the pans just to cover.  Top with a few cherry tomatoes and bake in oven until crust is done and bechamel is browned - 10 to 20 minutes.  Serve immediately

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