Embracing the Harvest with a Herb Infused Roasted Vegetable Tart

Good day and welcome back all you canna-chefs out there! This month I got some flowers from the guys at Great Spirits, their Gelato 41 strain. I must say it was super frosty and had an amazing nose, with sweet, fruity, and earthy tones, I couldn't wait to break it up and roll it. The flavor profile lived up to its nose, tasting sweet and almost cakey. Not going to lie I was stoned, the high has a great relaxing body high, not overwhelming and I still felt able to focus and do computer work. I highly recommend Great Spirits Gelato 41!

I love September because it’s a month where the waning warmth of summer gently collides with the crisp beginnings of autumn. As a chef, I see September as a culinary bridge, a time when farm-fresh summer produce shares space with the early arrivals of fall. It’s a month that inspires a dance between the vibrant and the hearty, and what better way to celebrate this duality than with a recipe that showcases the bounty of the season? Today, I’m excited to share with you a dish that epitomizes the spirit of September – my Herb Infused Roasted Vegetable Tart. This tart is a canvas of flavors, painted with a medley of roasted vegetables, all nestled in a buttery, flaky crust. As September graces us with its charm, may this Herb Infused Roasted Vegetable Tart serves as a delicious reminder of the transitional beauty of this month.

Whether you're hosting a weekend brunch or simply seeking a slice of comfort, this tart promises to be a favorite. Here's to savoring the flavors of September! So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

Herb Infused Roasted Vegetable Tart

Prep Time: 20 Minutes (excludes 1 hour chill time) Cook Time: 45 Minutes Yield: 6-8

For the crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup cold unsalted canna butter, cut into small pieces

1/4 cup cold unsalted butter, cut into small pieces

3 to 4 tablespoons of ice water

For the filling:

1 small zucchini, sliced

1 small yellow squash, sliced

1 red bell pepper, cut into strips

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

2 tablespoons canna olive oil

Salt and pepper, to taste

1/2 cup goat cheese, crumbled

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

Instructions:

To make the crust grab a bowl and combine the flour and salt. Next let’s add both the cold butter pieces, using your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs. Now gradually add in ice water, a tablespoon at a time, mixing until the dough just begins to come together. Then take the dough and form it into a disk and wrap it in plastic wrap, and refrigerate it for at least an hour. Now let’s move on to the roasted vegetables.

First, let’s preheat your oven to 425°F, then toss the zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper in a bowl and place on a baking sheet. We’ll roast the vegetables in the oven for about 20-25 minutes or until vegetables are tender and have a slight char to them. Remove and let them cool slightly. Now let’s put it all together.

On a floured surface, roll out the chilled dough into a rough circle, about 1/4-inch thick. Next, transfer the rolled-out dough to a baking sheet lined with parchment paper and spread the roasted vegetables over the dough, leaving a 2-inch border around the edges. Let’s sprinkle some crumbled goat cheese, rosemary, and thyme over the vegetables and then gently fold the edges of the dough over the filling, pleating as you go, to create a rustic look. Now we just need to bake this culinary masterpiece.

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown. Make sure to allow the tart to cool slightly before slicing and serving. It’s best enjoyed with a fresh green salad on the side and a glass of crisp white wine.