1. Preheat oven to 425°F (220°C)

2. Classic pie crust preparation

   1. Blend flour and salt in medium mixing bowl. 
   2. Cut shortening into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs
   3. Add 3 tbsp (45 mL) water, plus additional if necessary to make a dough moist enough to hold together. 
   4. Turn onto lightly floured surface and shape into a ball.
   5. Roll into a 12” (30 cm) round. 
   6. Place in bottom and up the sides of 11” (28 cm) tart pan with removeable bottom.
   7. Prick bottom and sides with fork. 
   8. Line with parchment paper and pie weights.
   9. Bake in preheated oven, 10-12 minutes, until dry.
   10. Carefully remove pie weights and parchment paper, reduce oven temperature to 350°F (180°C) and continue baking 10 minutes, or until golden.
   11. Remove from oven and cool while preparing filling.
3. Spread pie shell with hummus.
4. Top with roasted vegetables, salt, pepper and fresh basil
5. Serve

Secret de chef : Bake on the BBQ

1. Place pizza stone or baking sheet on BBQ Grill and preheat to 400°F (200°C) with lid closed.
2. Place tart shell on stone or baking sheet on grill, close the lid and bake 10 minutes.
3. Carefully remove foil and pie weights and continue baking 2-3 minutes or until bottom of pastry is dry and light golden brown.
4. Turn off heat and allow pastry to cool on BBQ.

This recipe is courtesy of: Smucker Foods