My aunt loves this Rustic Roasted Vegetable Tart and I often make an extra one to send around to her whenever I get the opportunity. It’s always easier to use a premade pastry because it cuts out a lot of time, so I either buy premade or spend an afternoon pre-making pastry dough to store in the freezer for later use. I top with eggplant pieces, zucchini slices, chopped plum tomatoes, sweet red pepper pieces, olive oil, garlic, salt, pepper, Parmesan cheese and fresh basil for garnishing. It takes a perfect Instagram picture!
To make Rustic Roasted Vegetable Tart, you will need the following ingredients:
Preheat the oven to 450 °F.
In a 15x10x1-inch baking tray, toss eggplant pieces with zucchini slices, 4 chopped plum tomatoes, sweet red pepper pieces, 3 tablespoons of olive oil, 4 cloves of minced garlic, ½ teaspoon of salt and ⅛ teaspoon of black pepper until well coated and seasoned.
Bake in the preheated oven for about 25-30 minutes, tossing every 10 minutes, until softened and the liquid evaporated. Set aside to cool.
Roll out the pastry on a lightly floured surface into a 13-inch circle shape. Sprinkle 1 tablespoon of cornmeal, evenly over a lined with parchment paper baking sheet and transfer the pastry.
Once cooled, spoon the vegetable mixture over the center of the pastry, leaving a 1½-inch border around the edges. Gently fold the edges over the vegetable filling leaving some of the middle part uncovered. Brush the pastry edges with the remaining 1 tablespoon of oil.
Bake in the preheated oven for about 20-25 minutes until the pastry crust is golden brown.
Sprinkle 2 tablespoons of shredded Parmesan cheese and slice into wedges! Garnish with fresh basil minced leaves, if you wish, and serve. Enjoy!
We have compiled a whole list of different tart recipes and so this Rustic Roasted Vegetable Tart fit right in. Have you seen some of our others? Which tarts are your favorite? Let us know and contact us online when you tag us with #cookmerecipes!
Amazing tart! Thanks for sharing!
