Tri-Color Harvest Vegetable Tart

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King Arthur Flour


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Combine the flour and salt in a medium bowl. Cut in the butter with two knives, a pastry blender or a food processor until the mixture resembles coarse crumbs. Stir in the water, 1 tablespoon at a time, until the mixture begins to hold together. Gather th

Remove the dough from the refrigerator and roll it out to a 12 x 12-inch square on a lightly floured work surface. Very lightly grease a 9 x 9-inch square pan and transfer the rolled-out dough to the pan. The dough should come 1 1/2 inches up the sides of

Cover the bottom of the cooled pre-baked crust with the onions. Sprinkle on the Cheddar cheese. Alternate strips of pepper and tomato in three vertical rows atop the cheese; you should come out with about the right amount, but a little more or less won't

Bake the tart in a preheated 375°F oven for about 30 minutes, or until the crust is a light golden brown. Remove from the oven, and let cool for several minutes before serving warm. (It can be served at room temperature, too.)

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