Best Rustic Winter Vegetable Tarts Recipes

RUSTIC ROASTED VEGETABLE TART

Rustic Roasted Vegetable Tart image

No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

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.

Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

ANY VEGETABLE TART

Any Vegetable Tart image

Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.

Provided by Melissa Clark

Categories pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup shredded Gruyère or Cheddar (optional)
1 large egg, at room temperature
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional)
Kosher salt and black pepper
3/4 cup crème fraîche or mascarpone
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
2 to 3 cups sliced vegetables (see Tip)
4 scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
4 thyme or rosemary sprigs
Extra-virgin olive oil
Microgreens, torn soft herbs or baby lettuces, for serving
Lemon or lime wedges, for serving

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.

TIAN A LA PROVENCAL (RUSTIC VEGETABLE TART)

Tian a La Provencal (Rustic Vegetable Tart) image

Make and share this Tian a La Provencal (Rustic Vegetable Tart) recipe from Food.com.

Provided by blucoat

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 baking potatoes, peeled
3 tomatoes, sliced
3 zucchini, sliced
1 red onion, sliced
1 head garlic, unpeeled
1/2 cup olive oil
5 -6 rosemary sprigs
salt and pepper, to taste

Steps:

PREHEAT oven to 400°F Thinly slice potatoes, tomato, onion and zucchini.
ARRANGE vegetables in a shallow baking dish, alternating each.
PUT the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
ARRANGE the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.

Nutrition Facts : Calories 401.4, Fat 27.6, SaturatedFat 3.9, Sodium 27.3, Carbohydrate 36.8, Fiber 5.3, Sugar 7.2, Protein 5.7

WINTER VEGETABLE TARTS RECIPE BY TASTY

Winter Vegetable Tarts Recipe by Tasty image

Here's what you need: large leek, large parsnip, acorn squash, small brussels sprouts, large purple carrot, olive oil, fresh thyme leaf, kosher salt, freshly ground black pepper, crumbled goat cheese, balsamic vinegar, garlic cloves, frozen pie dough, large egg, water, fresh rosemary

Provided by Starbucks Frappuccino

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large leek, rinsed well, cut into ½-inch (1.24 cm) thick half-moons
1 large parsnip, peeled and chopped into ½-inch (1.24 cm) pieces
1 cup acorn squash, peeled and chopped into ½-inch (1.24 cm) pieces
½ cup small brussels sprouts, quartered
1 large purple carrot, chopped into ½-inch (1.24 cm) pieces
4 tablespoons olive oil, divided
1 tablespoon fresh thyme leaf
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup crumbled goat cheese, divided
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1 box frozen pie dough, (2 sheets), thawed
1 large egg
1 tablespoon water
2 sprigs fresh rosemary

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
On the prepared baking sheet, toss the leek, parsnip, squash, Brussels sprouts, and carrot with 2 tablespoons olive oil, the thyme, salt, and pepper until well coated. Spread in an even layer.
Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
Transfer the roasted vegetables to a large bowl and add ½ cup (60 G) crumbled goat cheese, the balsamic vinegar, and garlic, and toss a few times to combine.
Cut out a 9-inch circle from each sheet of pie dough, rolling out the dough slightly if needed. Place the dough circles on a baking sheet lined with a clean sheet of parchment.
Pile the roasted vegetables in the centers of the dough circles, dividing evenly, leaving a 1-inch border around the edges. Fold the edges of the dough up and around the vegetables, pleating as needed. Sprinkle each tart with 2 tablespoons of the remaining goat cheese.
In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
Bake the tarts for 20-25 minutes, or until the crust is golden brown and cooked through.
Let the tarts rest for 5 minutes, then drizzle each with 1 tablespoon of the remaining olive oil and top with a sprig of rosemary.
Serve the tarts with Caramel Frappuccinos.
Enjoy!