Best Pasta Tart With Roasted Seasonal Vegetables Recipes

RUSTIC ROASTED VEGETABLE TART

Steps:

• In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

PASTA TART WITH ROASTED SEASONAL VEGETABLES

Steps:

• In a large pot, cook the pasta until it is al dente. Drain and rinse.
• Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
• Preheat oven to 350 degrees.
• Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
• Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
• Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown. Season with salt and pepper, thyme, oregano and pepper flakes.
• Gently stir in mushrooms.
• Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned. Check occasionally so onions do not burn. If they brown too rapidly, cover pan with foil.
• Coarsely chop roasted eggplant rounds and stir them.
• Roast peppers either under broiler or over open flame until the skins are charred.
• Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
• Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
• Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
• Stir in tomatoes and basil.
• Arrange one of pasta circles in bottom of tart pan.
• Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle. Arrange pepper mixture evenly over second circle and top with remaining circle.
• Wrap tart in plastic and place in a baking dish. Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down. Refrigerate for 3 hours or overnight.
• To serve, slice while still cold, then allow to return to room temperature - about one hour. Decorate with basil leaves and sprinkle with pine nuts.

OTTOLENGHI'S VERY FULL ROASTED VEGETABLE TART

Steps:

• Heat the oven to 230C/gas mark 8. Cut around the pepper stalks, then lift out and discard, along with all the seeds. Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
• Mix the aubergine with four tablespoons of oil and season. Tip into a big baking tin and place on the shelf below the peppers. After 12 minutes, add the sweet potato, stir and roast for 12 minutes more. Now add the courgette, stir and roast for a further 10-12 minutes. By now, the peppers should be brown and the vegetables cooked. Remove everything from the oven and turn the heat to 160C/gas mark 2½. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
• Meanwhile, heat two tablespoons of oil in a frying pan on medium heat. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet. Discard the bay and set aside.
• Grease a 22cm loose-bottomed tart tin. Roll the pastry to a 3mm-thick circle large enough to line the tin with some overhang. Press it into the edges. Line with baking parchment and fill with baking beans. Bake blind for 30 minutes, lift out the paper and beans, and bake for 10-15 minutes more, until golden brown. Remove and allow to cool a little. Spread the onions over the bottom, then top with roasted veg. Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up. Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top. Bake for 35-45 minutes, until the filling sets and turns golden. Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.