Best Rustic Grilled Vegetable Tart Recipes

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

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.

ANY VEGETABLE TART

Steps:

• Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
• In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
• Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

RUSTIC GRILLED VEGETABLE TART

Steps:

• 1. Heat grill to medium-high. Brush corn, tomatoes and scallions with oil and place on grill. Grill corn 8 to 10 minutes, until lightly charred, turning often. Meanwhile, grill tomatoes and scallions about 3 minutes, turning once until lightly charred. Chop tomatoes and scallions; cut kernels from cob. 2. Heat oven to 450 degrees . On a well-floured surface, roll crust into a 17 x 7-inch rectangle and fit into a 131/2 x 41/2-inch rectangular tart pan with removable bottom. Prick bottom and sides of crust with fork. Line with foil; fill with pie weights or dry beans. 3. Bake at 450 degrees for 10 minutes. Remove from oven, remove foil and weights, and lower temperature to 350 degrees . 4. Toss together Havarti, corn, tomatoes and scallions; season with salt. Scatter over bottom of tart. Whisk together eggs, egg yolk, cream and mustard. Pour over corn and tomato mixture. 5. Place tart pan on a baking sheet. Bake at 350 degrees for 55 to 65 minutes or until a knife inserted near center comes out clean. Remove to a wire rack and cool 15 minutes before removing side of tart pan. Piecrust 6. In the bowl of a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 tsp salt until combined. Add 1/4 cup (1/2 stick) wellchilled unsalted butter, cut into small pieces, and 1/4 cup well-chilled vegetable shortening, cut into pieces. Pulse a few times until mixture resembles coarse cornmeal. Gradually add 4 tbsp cold water while pulsing. Pulse until mixture just begins to come together. Form into a ball and flatten into a disk. Wrap tightly in plastic and chill for at least 1 hour. Note: 7. If using for Rustic Grilled Vegetable Tart, form into a rectangular shape before chilling.