roasted vegetable tart
Origin unknown; found this recipe on a old scrap of paper. It is a good simple recipe for vegetables that my family enjoys.
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prep time
30 Min
cook time
40 Min
method
Roast
yield
6 serving(s)
Ingredients
- 4 - roma tomatoes, coarsely chopped
- 1 small eggplant, cubed
- 1 medium red bell pepper, seeded & cut into 1" pcs.
- 1 large zucchini, sliced into 1/4" pcs.
- 4 cloves garlic, minced
- 1/2 cup olive oil, extra virgin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 - 9 oz. pie crust (1 crust)
- 2 tablespoons shredded parmesan cheese
- - cornmeal
How To Make roasted vegetable tart
-
Step 1Preheat oven to 450 degrees
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Step 2In a bowl toss all vegetables with garlic, 3 tablespoons olive oil, the salt and pepper. Place vegetables in a large roasting pan. Roast for 15 mins. or until golden brown.
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Step 3Reduce oven temperature to 425 degrees.
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Step 4Place pie crust onto baking sheet that has been lightly sprinkled with cornmeal. Place roasted vegetables onto crust, leaving a 2" boarder. Fold the dough up (overlapping if necessary) to partially cover the filling. Brush the crust with remaining olive oil.
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Step 5Bake for 15 to 20 mins. or until crust is golden brown. Sprinkle with shredded Parmesan cheese; cut into wedges and serve.
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Step 6NOTE: Instead of making the tart, the roasted vegetable mixture may be tossed with warm pasta and sprinkled with Parmesan cheese.
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