Rustic Roasted Vegetable Tart Recipe
Summary
Ingredients
| 1 small eggplant, cut into 1-inch pieces | ||
| 1 large zucchini, cut into 1/4-inch slices | ||
| Plum tomatoes | 4 , chopped | |
| 1 medium sweet red pepper, cut into 1-inch pieces | ||
| Olive oil | 4 Tablespoon, divided | |
| Garlic | 4 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 sheet refrigerated pie pastry | ||
| Cornmeal | 1 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, shredded | |
Directions
In a large bowl, combine vegetables, 3 tablespoons oil, garlic, salt and pepper.
Transfer to an ungreased 15-inch x 10-inch x 1-inch baking pan.
Bake at 450° for 25-30 minutes or until the vegetables are tender and the moisture has evaporated, stirring every 10 minutes.
On a lightly floured surface, roll pastry into a 13-inch circle.
Sprinkle cornmeal over a greased 14-inch pizza pan; place pastry on prepared pan.
Spoon vegetable mixture over pastry to within 1-1/2 inch of edges.
Fold up edges of pastry over filling, leaving the center uncovered.
Brush pastry with remaining oil.
Bake at 450 degree for 20-25 minutes or until crust is golden brown.
Sprinkle with Parmesan cheese.
Cut tart into wedges.
Garnish with basil if desired.
Transfer to an ungreased 15-inch x 10-inch x 1-inch baking pan.
Bake at 450° for 25-30 minutes or until the vegetables are tender and the moisture has evaporated, stirring every 10 minutes.
On a lightly floured surface, roll pastry into a 13-inch circle.
Sprinkle cornmeal over a greased 14-inch pizza pan; place pastry on prepared pan.
Spoon vegetable mixture over pastry to within 1-1/2 inch of edges.
Fold up edges of pastry over filling, leaving the center uncovered.
Brush pastry with remaining oil.
Bake at 450 degree for 20-25 minutes or until crust is golden brown.
Sprinkle with Parmesan cheese.
Cut tart into wedges.
Garnish with basil if desired.
Chef
