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.

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.

ROASTED VEGGIE TARTS

Steps:

• Preheat oven to 325 degrees.
• Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
• Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
• In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
• Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
• Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
• Bake for 20-25 minutes and serve immediately.