Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat,...