Roasted Vegetable Tart With Gorgonzola And Parmesan 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.

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.

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.