ROASTED VEGETABLE TART

Roasted Vegetable Tart Recipe

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Richard Hoover

By
@Richard2990

Origin unknown; found this recipe on a old scrap of paper. It is a good simple recipe for vegetables that my family enjoys.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
30 Min
Cook:
40 Min
Method:
Roast

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 clove
    garlic, minced
  • 1/2 c
    olive oil, extra virgin
  • 1/2 tsp
    salt
  • 1/8 tsp
    pepper
  • 1/2
    9 oz. pie crust (1 crust)
  • 2 Tbsp
    shredded parmesan cheese
  • ·
    cornmeal

How to Make ROASTED VEGETABLE TART

Step-by-Step

  1. Preheat oven to 450 degrees
  2. In 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.
  3. Reduce oven temperature to 425 degrees.
  4. Place 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.
  5. Bake for 15 to 20 mins. or until crust is golden brown.
    Sprinkle with shredded Parmesan cheese; cut into wedges and serve.
  6. NOTE: Instead of making the tart, the roasted vegetable mixture may be tossed with warm pasta and sprinkled with Parmesan cheese.

Printable Recipe Card

About ROASTED VEGETABLE TART

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek




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