Golden Coast Tart

Background and History

The Golden Coast Tart is a celebration of the sun-drenched ingredients and vibrant flavors from the coastal regions. Originating from a blend of culinary traditions that hug the Mediterranean and Atlantic oceans, this tart weaves together influences from Spanish, French, and North African cuisines. The dish pays homage to its sun-kissed roots, featuring bright citrus notes and seafood elements that define the essence of the coast.

Historically, tarts have been a staple in numerous cultures, serving as a canvas for both sweet and savory interpretations. The Golden Coast Tart is a modern rendition that epitomizes the culinary crossroads where land meets sea, and tradition meets innovation. Crafted to showcase the bounty of the coast, it is an evergreen favorite during spring and summer gatherings, exuding warmth and vivacity through its harmonious blend of flavors.

Ingredients

• Flour - 2 cups
• Butter - 1 cup, cold and cubed
• Salt - 1 teaspoon
• Eggs - 2 large, separated
• Water - 3 tablespoons, ice-cold
• Lemon - 1, zested and juiced
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallots - 2, thinly sliced
• Tomatoes - 4 large, sliced
• Zucchini - 1 large, sliced
• Bell Peppers - 1 each of red and yellow, sliced
• Feta Cheese - 1 cup, crumbled
• Fresh Basil - 1/4 cup, chopped
• Black Olives - 1/2 cup, pitted and sliced
• Sundried Tomatoes - 1/4 cup, chopped
• Dried Oregano - 1 teaspoon
• Black Pepper - to taste
• Seafood Mix - 1 cup (shrimp, calamari, and crab meat), pre-cooked

Preparation

Making the Pastry

Begin by preparing the tart crust. In a large bowl, combine the flour and salt. Add the cold, cubed butter, incorporating it using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Whisk the egg yolks in a small bowl and mix with the water. Add the liquid mixture gradually into the dry ingredients, stirring until the dough begins to come together. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Preparing the Filling

While the dough chills, prepare the vegetable and seafood filling. Heat olive oil in a skillet over medium heat. Sauté the garlic and shallots until they are fragrant and translucent. Add the sliced tomatoes, zucchini, and bell peppers to the skillet. Cook until the vegetables are tender yet maintain a slight bite. Stir in the seafood mix, continuing to cook for another 3-4 minutes. Season with black pepper and dried oregano.

Final Assembly and Cooking

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan, ensuring even thickness. Press the dough into the pan and trim the excess. Blind bake the crust for about 15 minutes until it begins to firm up and slightly color. Remove from oven and set aside.

Spread the cooked vegetable and seafood filling evenly over the blind-baked crust. Sprinkle feta cheese generously over the top, followed by the chopped fresh basil, black olives, and sundried tomatoes. Beat the egg whites until frothy and brush them onto the tart.

Return the tart to the oven and bake for approximately 30-35 minutes or until the crust is golden brown and the filling is set. Serve warm, accompanied by a fresh salad or as part of a sumptuous picnic spread. For a complete enjoyment experience, pair with a crisp white wine or a refreshing lemonade infused with mint.