HI(NY)LIFE ハイ ニューヨーク ライフ by Hitomi Watanabe Deluca
For Two 4inch/10cm tarts, or Four 2.5inch/6cm tarts
Pâte brisée: Using half the amount of this recipe.
- Pâte brisée (half the amount of the recipe / reference above）
- 2 tbsp. extra virgin olive oil
- 1 small onion
- 1 medium red bell pepper
- 1 small carrot
- 1 small zucchini
- 2 small plum tomatoes
- 1 tbsp. parsley
- 5 leaves basil
- 1 sprig rosemary
- 1/4 tsp. salt
- Pinch of black pepper
- 1 egg
- Egg white
- 1/4 c Parmigiano Reggiano
Line a tart ring with dough:
- Line a tart ring with the dough (see "Tips for lining a tart ring with dough" above) and refrigerate it for about 30 minutes.
Make fillings while letting the dough rest:
- Sauté the onions in olive oil over medium heat for about 10 minutes until they are translucent.
- Add red bell pepper and cook for about 5 minutes, add about 2 tablespoons of water, cover and steam over low heat for about 7 minutes. Be careful not to burn it.
- Uncover and return to medium heat, add carrots and cook for about 5 minutes until soft.
- Add zucchini and cook for another 5 minutes until soft.
- Add tomatoes and cook for another 5 minutes.
- Add all the herbs, season to taste with salt and pepper, and remove from the heat.
- Line the chilled dough with parchment paper or foil. Fill the inside with pie weights and bake in an oven heated to 200°C/400°F for 10 minutes.
- Remove the weight, brush the interior of the still warm crust with a beaten egg white, and bake for another 2 minutes.
- Just before the blind-baked crust is ready, combine the vegetable filling with the beaten egg and Parmigiano.
- Take the blind-baked crust out of the oven and pour the filling into the crust.
- Reduce the heat to 190°C/375°F and bake for 25 minutes until cooked.