List of Ingredients
- 2 1/2 CUPS of all-purpose flour
- 1 3/4 STICKS of chilled unsalted butter, cut into 1/2" cubes
- salt
- 9 OZ. of cream
- 9 OZ. of green cauliflower heads
- 5 OZ. of white cauliflower heads
- 3 OZ. of zucchini sticks
- 3 OZ. of pumpkin, cubed
- 3 OZ. of broccoli florets
- 3 OZ. of Brussels sprouts
- 4 of baby carrot sticks
- 4 of baby turnips, cut into wedges
- 2 of large eggs
- 1 of Coscia pears
- 1 of eggplant
- 1 of small celery stalk
- grated cheese
- pear and beet chips
- thyme
- unsalted butter
- extra-virgin olive oil
- salt
- pepper
Method
For the pastry crust: sift flour and salt into a large bowl. Add butter to flour in a large bowl; rub in with fingertips until mixture resembles coarse meal. Add around 2/3 cup cold water. Work mixture with fingertips until dough is smooth and soft. Wrap in parchment paper and chill in the refrigerator to chill for at least 1 hour.
For the filling: preheat the oven to 350°F. Halve the eggplant and make a few slits in the flesh. Season with oil, salt, pepper and thyme. Cover with aluminum foil and roast in the oven for 40 minutes. Remove from oven, leaving the oven at 350°F. Scoop out the flesh with a spoon and coarsely chop. Season to taste with salt and pepper.
Cut the celery stalk into thin slices and immerse in iced water with a few celery leaves so they keep their crunch. Cook the zucchini sticks in boiling salted water for 1-2 minutes. Remove, allow to cool, and dice half of them. Quickly brown the cubed pumpkin in a drizzle of oil for 3-4 minutes.
Clean all the other vegetables and blanch in separate pans of boiling salted water for 4-5 minutes; at least 6-7 minutes for the cauliflower. Remove vegetables with a slotted spoon and transfer to iced water to cool. Once cool, drain and brown in a pan with 1-2 Tbsp. butter.
Peel and finely dice the pear. Combine the eggs with the cream, a pinch of salt, a grind of pepper, and a spoonful of grated cheese. Add the zucchini, pumpkin, and pear cubes.
Remove the tart (crostata) and let cool. Spread a spoonful of chopped eggplant over the crostata and top with the remaining cooked vegetables. Complete with the zucchini sticks, celery, and the pear and beet chips. Serve immediately.