Though this recipe has four components, it is not at all complicated and can be completed in just over an hour. If you are short on time, make the dough one day in advance, and bake it the next day. You could also substitute commercial frozen puff pastry. The pesto can also be made a day in advance.
1 1/2 cups all purpose flour 1/2 c. Greek yogurt 4 tbsp. unsalted butter, cold, cut in 1/4 inch dice, or room temperature coconut oil 2 tbsp. ice water 1/4 tsp. salt 2 tablespoons sesame seeds
Kale Pesto Sauce:
1 clove garlic, peeled 4 c. (about 4 1/2 oz.) kale, leaves stripped away from stem and stems discarded 1 c. toasted walnuts, cooled Grated zest and juice of 1 small lemon 1/2 tsp. coarse kosher salt 1 tsp. maple syrup 3-4 tbsp. extra virgin olive oil
3 zucchini, rinsed, patted dry and ends discarded 3 yellow crookneck squash (summer squash), rinsed, patted dry and ends discarded 1 red bell pepper, stemmed and seeded Olive oil for brushing, tossing with peppers Coarse kosher salt and freshly ground black pepper, to taste
1 c. Greek yogurt Zest and juice of half of a medium lemon 1 tbsp. coarsely chopped fresh mint or oregano leaves or 1 tsp. dried 1 garlic clove, peeled and finely minced or crushed 1 tsp. coarse kosher salt, plus more to taste Freshly ground black pepper, to taste
Place flour, butter, yogurt and salt in the bowl of a food processor. Pulse until butter is in pea sized pieces, about 10 pulses. Add ice water and pulse until flour is incorporated and dough comes together in a ball, about one minute.
(Don’t wash your food processor- you’ll be using it again for the pesto sauce!)
Turn dough out onto a lightly floured counter and gather it together into a ball. Wrap ball in plastic wrap and refrigerate for at least 30 minutes, and up to one day.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out into a rectangle, approximately an 8 x11 inches. (Shape does not need to be perfect!) Transfer dough to lined baking sheet. Using your fingers, create a 1/4-inch lip around the perimeter of the rectangle by pinching the edges of the dough.
Prick dough (not the lip) all over with a fork. Place another piece of parchment paper on top of the dough and line it with pie weights or a pound of dry beans.
Bake tart for 35 minutes, or until golden brown. Carefully slide parchment-lined tart onto a cooling rack. Remove parchment paper and pie weights and let tart cool. When cool, slide tart of off paper and onto a serving platter; reserve.
While tart bakes, make pesto. With processor on, drop garlic through food chute and process until garlic is minced. Add remaining ingredients and pulse until almost smooth. Transfer to a lidded container and keep refrigerated for up to 5 days.
(This recipe makes 1-cup pesto. You will only need 1/2-3/4 c. for this recipe. The leftovers can be lightened with yogurt to make a delicious dip for fresh veggies. Or, toss with plain pasta along with a couple tbsp. of olive oil. Sprinkle the pasta lightly with freshly grated Parmesan cheese just before serving.)
Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
Slice zucchini lengthwise into thin strips. Arrange them in a single layer on one pan. Brush lightly with olive oil and season with salt and pepper.
Slice crookneck squash in the same way and arrange the strips in a single layer in the other pan, brush with olive oil and season with salt and pepper.
Quarter red pepper lengthwise and widthwise; cut each piece into thin strips. Toss in a bowl with 2 tsp. of olive oil and season lightly with salt. Scatter red pepper evenly over each pan of vegetable strips.
Bake 12-15 minutes, or until vegetables are beginning to char and have given off much of their liquid.
Transfer pans to a cooling rack.
Whisk together all of the ingredients in a small bowl; refrigerate until needed.
Spoon half of the pesto sauce evenly over the bottom of the cooled tart. Using a slotted spoon or tong, lift vegetables off of the pans and arrange them over the pesto sauce, making sure to mix the colors.
Cut tart into 6-8 squares and dollop each one with a generous spoonful of the yogurt sauce.
Tart can be served warm or at room temperature.
Makes 6-8 servings.