- Preheat oven to 425°F (220°C)
-
Classic pie crust preparation
- Blend flour and salt in medium mixing bowl.
- Cut shortening into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs
- Add 3 tbsp (45 mL) water, plus additional if necessary to make a dough moist enough to hold together.
- Turn onto lightly floured surface and shape into a ball.
- Roll into a 12” (30 cm) round.
- Place in bottom and up the sides of 11” (28 cm) tart pan with removeable bottom.
- Prick bottom and sides with fork.
- Line with parchment paper and pie weights.
- Bake in preheated oven, 10-12 minutes, until dry.
- Carefully remove pie weights and parchment paper, reduce oven temperature to 350°F (180°C) and continue baking 10 minutes, or until golden.
- Remove from oven and cool while preparing filling.
- Spread pie shell with hummus.
- Top with roasted vegetables, salt, pepper and fresh basil
- Serve
Secret de chef : Bake on the BBQ
- Place pizza stone or baking sheet on BBQ Grill and preheat to 400°F (200°C) with lid closed.
- Place tart shell on stone or baking sheet on grill, close the lid and bake 10 minutes.
- Carefully remove foil and pie weights and continue baking 2-3 minutes or until bottom of pastry is dry and light golden brown.
- Turn off heat and allow pastry to cool on BBQ.
This recipe is courtesy of: Smucker Foods