Roasted Spring Vegetable Tart

Oh, this tart. It was going to do great things. I'm very sorry to say that despite my best intentions, this take on a spring veggie tart was very pretty to look at and assemble, not so impressive in the whole, you know, eating department. I figured, hey...we'll start out with a balsamic onion jam...layer some creamy tangy cheese in there...toss some oven roasted veggies on top and BAM! Unfortunately, it came out a little more like...meh.

But the crust was good! The recipe for that is below.

I think the main issue was a lack of cohesive flavors. I should have picked one or two vegetables to combine and highlight rather than throwing in the entire kitchen sink. And I think combining the onion jam with some sort of creamy tart-combining element (cheese? A simple white sauce?) would have really done some good things. Who knows? There's always next time. The plus side was that the produce gave me some pretty beautiful pictures! Also, I think Cambozola cheese (brie laced with delicate threads of blue) might be my favorite. It's that and super old Gouda.

Olive Oil Tart Dough (from Nick Malgieri's The Modern Baker)

1/4 cup olive oil
1 1/2 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 large eggs

Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times. Add the oil and eggs. Pulse repeatedly until the dough forms a shaggy ball. Don't overmix or the oil might separate from the dough and make it impossible to handle later on. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Press the dough into a roughly 1/2 inch thick disk without folding it over on itself.

Roll out the dough to fit the pie pan. With this dough you can press harder than regular pie dough as it is more elastic than other doughs.