Best Roasted Vegetable Tart 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.

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.

ROASTED VEGETABLE TART WITH GORGONZOLA AND PARMESAN

Steps:

• Position the oven racks so that they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 450°F. Cover a rimmed cookie sheet (half sheet pan) with foil and coat with nonstick spray.
• In a large bowl, toss the eggplant, mushrooms, onion, pepper, squash, and garlic with the olive oil. Spread the vegetables on the prepared pan in an even layer and sprinkle with salt and pepper. Roast on the top rack in the oven for 15 to 20 minutes, until the vegetables are tender. Reduce the oven temperature to convection bake at 375°F.
• Blend together the Gorgonzola, cream cheese, egg, and Parmesan in a small bowl until smooth.
• Roll half of the pastry out to make a 14-inch round. Fit it into the bottom and sides of an 11-inch tart pan. Sprinkle with rosemary and gently press it into the dough. Spread half of the cheese mixture over the dough. Arrange the roasted vegetables on top. Top this with the egg-cheese mixture. Roll the remaining half of the pastry into a 12-inch round and fit it over the filling so it covers the pie. Brush the edges of the bottom crust with water and crimp the top and bottom edges together to seal. Pierce the top crust a few times with the tip of a knife to make steam vents. Bake the tart on the center rack of the oven until golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

ROASTED VEGETABLE TART

Steps:

• Filling: Arrange racks in upper & lower thirds of oven. Preheat to 450. Drizzle peppers with oil, roast on upper rack, turning occasionally, about 40 min. Transfer to bowl, cover with plastic wrap, let stand 15 min. Pell peppers, then tear into strips and set aside. Toss eggplant with 4 T oil, season with pepper, and spread in single layer of baking sheet and roast on lower rack for 10 min. Add sweet potato to eggplant and mix gently. Continue roasting until both are tender, 20-25 more min. Set aside. Line another sheet with parchment. Toss tomatoes with vinegar, 1 T oil, and a pinch of salt and pepper. Arrange, skin side down,on prepped sheet. Roast on lower rack until beginning to brown and are tender but not mushy, about 20 min. Set aside. Meanwhile, heat remaining 4 T oil in large skillet over med-high heat. Add onions, cook, stirring frequently, until somewhat softened, somewhat crisp, 5-6 min. Season with salt and pepper. Transfer to paper towel-lined plate. Do ahead: Vegetables can be prepared 1 day ahead. Cover separately and chill. Scatter onions over bottom of crust. Top with eggplant & sweet potatoes, then peppers. Scatter 1 tsp thyme over. Top with goat cheese and tomatoes. Whisk eggs and cream together, season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp thyme over. Bake tart until filling is set and pastry is golden brown, 50-60 minutes. Let stand at least 10 min. Serve warm or at room temp.