- 1 Eggplantssmall, cut into 1-inch pieces
- 1 Zucchinilarge, cut into ¼-inch slices
- 4 Plum tomatochopped
- 1 Bell peppermedium, sweet, red, cut into 1-inch pieces
- 4 tbsp Olive oildivided
- 4 cloves Garlicminced
- ½ tsp Salt
- ⅛ tsp Black pepper
- 1 sheet Pie Pastryrefrigerated
- 1 tbsp Cornmeal
- 2 tbsp Parmesan cheeseshredded
- Basilto taste, minced, optional
Rustic Roasted Vegetable Tart
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:
Steps to make Rustic Roasted Vegetable Tart
1 | Preheat oven | |
Preheat the oven to 450 °F. | ||
2 | Prepare vegetables for roasting | 2 |
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. | ||
3 | Bake vegetables | 30 |
Bake in the preheated oven for about 25-30 minutes, tossing every 10 minutes, until softened and the liquid evaporated. Set aside to cool. | ||
4 | Prepare pastry | 2 |
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. | ||
5 | Prepare tart | 3 |
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. | ||
6 | Bake tart | 25 |
Bake in the preheated oven for about 20-25 minutes until the pastry crust is golden brown. | ||
7 | Serve | |
Sprinkle 2 tablespoons of shredded Parmesan cheese and slice into wedges! Garnish with fresh basil minced leaves, if you wish, and serve. Enjoy! | ||
