Grilled Vegetable Tartelette Recipe
grilled vegetable and olive tartelette, fresh caramelized black figs, agave roasted sweet potato, white bean and chicory puree, garden vegetables
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Ingredients
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Tartelette Crust
Filling
Method
Tartelette Crust
- 1
Make the Tartelette Crust
In a large bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mix until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 2
Vegetable Filling
- 3
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add zucchini, red bell pepper, and eggplant. Sauté for about 5-7 minutes until softened. Season with salt and pepper.
- 4
Roast Sweet Potatoes
Toss the sweet potato cubes with agave syrup and a pinch of salt. Spread on a baking sheet and roast in the same oven for about 25-30 minutes until tender.
- 5
Make the White Bean and Chicory Puree
In a blender, combine white beans, chicory, salt, and pepper. Blend until smooth, adding a little water if needed to reach desired consistency.
- 6
Assemble the Tartelette
Spread the white bean and chicory puree over the cooled tart crust. Layer the sautéed vegetables and roasted sweet potatoes on top. Garnish with fresh black figs.
- 7
Final Bake
Return the assembled tartelette to the oven for an additional 10-15 minutes, until heated through. Serve warm.
