Tart party! Vegetable Tarts

Today my friend Rosi came over to show me how she makes her delectable vegetable tarts.  We made a rustic tart crust using just flour, oil, water, and salt.  We used 300g flour (half semolina/half regular), about a half bicchiere of oil, a pinch of salt, and enough water to get the dough to the right consistency. (Sorry I can’t be more specific… that’s just how the Italians cook…)

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Tart 1: Butternut squash and goat cheese tart inspired by this blog post



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Tart 2: Mixed veggies — carrots, chard, peas, and onion — along with beaten eggs