This is the first time when I’m publishing two recipes at the same time, but I would like to show you what can you do with one bread dough during one day- or two if you prefer. The second surprise will follow right after these two recipes. Please let me know if you thought before that you could make such a good use of bread dough. This tart, except from the dough, is all my idea. I had these ingredients at home and wanted to try if the combination of flavors would work out well. It did! I made it like a few times by now- at we loved it. It’s simple, vegetarian, which I’m sure many of you is going to like, however the second surprise will be also for meat eaters 🙂
As for the pictures, you might notice a few vegetables, which actually are not a part of this recipe, but it’s so grey outside, that I decided to add a bit of color to the composition. Also, nobody says you couldn’t use them, in a contrary, just give it a try! I’m sure it will work out perfectly well.
Ingredients
Makes one tart- size of the baking form- 11 cm x 35 cm- but of course you can use whatever you have available, baking time- 20/25 min, the oven temperature- 240 C, this tart is made out from the same dough as my recipe for Saturday White Bread .
- about 250 g of the bread dough – go here to see how to prepare it
- 1 courgette for the baking form of the size I used
- 2 small onions
- 3-4 tablespoons of sour cream
- 50/60 g of goat cheese- I use the fresh one, but if you prefer any other cheese just give it a try
- olive oil- 2 tablespoons
- pinch of salt and white pepper
Method
The Dough
If you read my previous post, you probably remember that once we divide the dough for proofing, it’s going to need another hour or so. At this stage, once you’re happy with the size of your loaf, there is some dough left- it should be around 400 g, sometimes less but still you can use it all to make this tarte- 400 g will make two tarts by the way. Form a ball- exactly like for the bread, but it will be a bit smaller, and leave it aside- covered- also for 1.20 min or less if your kitchen is warmer than the required 21 C. Here are two ways of dealing with the second dish- like this tart- if you cannot fit into the oven both at the same time. Another thing- if you have no time to use the dough- just wrapped in a non perforated plastic bag and leave it in the fridge for another day, even two days is fine. This way you can actually plan two meals over the weekend- just take out the dough from the fridge and use your imagination!
- 20 minutes before you’re about to place the bread into the oven, put the tart dough into the fridge- I explained in my previous post, that this is going to “retard” the proofing process. Once the bread is ready, just take this dough out from the fridge and proceed with baking, without proofing it in a warm room. Just remember to give the oven another 10 min or so to reheat.
- what I do is- in the second stage of baking bread- when I take the lid off, I also do not add any more water- so the second baking form is free- I use this one for baking the tart. My idea is to take the advantage of the high temperature of the oven- this is a bread dough- not typical tart dough- therefore it requires high temperatures. Of course the dough was in the fridge before- the first step applies here too, it’s just I don’t wait until the bread is ready.
When the dough is ready, stretch it accordingly to the size of your baking form- by the way if you have a pizza form and more dough, just make a pizza shape and increase the amount of ingredients. I also made a pizza once and it was spectacular! Slice the vegetables finely. Chop the goat cheese into chunks. Spread the sour cream over the dough- be generous about it. Place the onions- you noticed there is no need to caramelize them- it’s the high temperature which will cook them through perfectly. Then place the courgettes and the cheese- just stick here and there the pieces of cheese- some of them place underneath the courgettes, some above. In a glass mix the olive and the salt and white pepper (or black, if you don’t have the white one), and then pour this mixture over the tart. Try to cover it evenly. You’re almost done.
Place the tart into the oven for 20-25 min. Not more. Once ready, take it out and set aside for another 20 min or so. Let it cool down a bit.
This tart is perfect as a starter. A bit crunchy on the edges but still very nice and soft in the middle. Slice it into smaller pieces and serve with your favorite drink. I hope you are going to like this idea 🙂
Plate du Jour 
31 thoughts on “Tart with Onions & Courgettes & Goat Cheese on the bread dough- Surprise Number 1”
Natascha's Palace
Love it! Just beautiful!
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Amanda
This looks amazing. It has all of my favorite ingredients and I love a savory tart. So tempting. I love this!
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shenANNAgans
Holy yarm! This is gorgeous. 🙂 Cool idea using bread and not a pastry. Hmmm… thinking I will have to make your bread to make this recipe. Store bought bread just wouldn’t cut it.
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platedujour
Yep- get yourself to the store, get all the ingredients and start baking baby! There is some more on the way 😀
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~ Carmen ~
This looks absolutely delicious. Anything with goat cheese wins in my book.
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foodisthebestshitever
That tart looks the business!! Or maybe thats just you damn good looking photos 😄. Sooo good
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platedujour
Both darling- never trust the picture- but here you can just jump on it. It was divine- I promise 😀 I made it as a pizza last week- it was AMAZING- this crust is unbelievably tasty!
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spiceinthecity
Wowza, you and your fabulous breads!! And now a gorgeous tart with bread dough!! Just wonderful Marta!
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platedujour
I’m trying to do my best 😛 working on other bread recipes haha I hope people are not going to get bored with it you know!
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The Healthy Epicurean
What a magnificent tart.
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platedujour
Thank you! I’m glad you like it- I really liked your post about flour types- it was right in time for me!!
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Food,Photography & France
Wonderful idea…it’s like some yeast dough fruit tarts that I remembering photographing long ago. I never make bread, but I’m going to give this tart a go. Nice one:)
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platedujour
Thank you Roger- I was actually surprised with the final result of this experiment. At some point I will post proper recipe for the pizza dough made in a similar way like this one here- it’s all about fermentation and proofing- incredible how simple it is!
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Good Food Everyday
Really lovely 🙂
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Traditionally Modern Food
Wow Marta I don’t have words:-) looks divine
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platedujour
Thank you! We really liked it at home too 🙂
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lapetitepaniere
Absolutely gorgeous, Marta 🙂 I’m so happy for your new (moule à tarte)…Have a great week xx
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platedujour
Bought in Lyon baby 😝 it’s fantastic! Xx
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Bonnie Eng
How cool, bread dough for crust…a truly clever idea! It’s like a pizza, except so much prettier and elegant! Love the presentation, Marta. Adding the colorful veggies totally makes the photos pop. 😉
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Frugal Hausfrau
This is simply mouth watering and you have no idea how much I would like a slice of it (or more!) right now! What a fantastic idea and fantastic tart!
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cheergerm
I am a sucker for a pretty tart and this one looks super! Love the idea of the bread crust.
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platedujour
I kind of figured out people might like this idea of something healthy- vegetables, but at the same time something close to “no diet” thing- bread and cream haha we loved this one, and you know I made it as pizza last week- it was amazing too!
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Dana Fashina
Oooh la laaaaa Marta!
Such richness in both food and presentation!
Bravo Marta, bravo!!
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MyKabulKitchen
Looks delicious, a different way of baking bread, I typically don’t like tart because the base is too pie-like so I like the use of bread!!
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Tasty Eats Ronit Penso
This looks so very beautiful and tasty!
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thejameskitchen
Oh, Marta, what a good use for the bread dough, I never used it for a tart except onion cake. I have plenty of small pizza dough portions in the freezer and this is such a good way to whip up a quick weeknight meal. Great idea. Nicole
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platedujour
I’m happy you like it. I also thought it was a good idea, just wasn’t sure about the ingredient, but it looks like all goes really well together 🙂 and it’s true, once you have the dough, it’s so easy and fast to make this tart!
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Elaine @ foodbod
Marta, I am in love!!!! It looks so good, and I love that its bread, not pastry (which is what I had assumed it was on instagram) just gorgoeus xx
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platedujour
It was the same tarte, no pastry but bread dough😛tonight onions and potatoes tarte on the semi- whole wheat flour dough! Thank you xx
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Elaine @ foodbod
Ooh, that sounds fab too!!!
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platedujour
I know😛can’t wait myself!!
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