roasted vegetable tart
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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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yield
6 serving(s)
prep time
30 Min
cook time
40 Min
method
Roast
Ingredients For roasted vegetable tart
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4roma tomatoes, coarsely chopped
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1 smeggplant, cubed
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1 mdred bell pepper, seeded & cut into 1" pcs.
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1 lgzucchini, sliced into 1/4" pcs.
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4 clovegarlic, minced
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1/2 colive oil, extra virgin
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1/2 tspsalt
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1/8 tsppepper
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1/29 oz. pie crust (1 crust)
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2 Tbspshredded parmesan cheese
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cornmeal
How To Make roasted vegetable tart
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1Preheat oven to 450 degrees
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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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3Reduce oven temperature to 425 degrees.
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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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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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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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