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Rustic Roasted Vegetable Tart

 Rustic Roasted Vegetable Tart
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 small eggplant, cut into 1-inch pieces
  • 1 large zucchini, cut into 1/4-inch slices
  • 4 plum tomatoes, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 sheet refrigerated pie pastry
  • 1 tablespoon cornmeal
  • 2 tablespoons shredded Parmesan cheese
  • Minced fresh basil, optional

Directions

  • In a large bowl, combine the vegetables, 3 tablespoons oil, garlic,
  • salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-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.

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Rustic Roasted Vegetable Tart (continued)

Directions (continued)

  • Sprinkle with cheese. Cut into wedges. Garnish with basil if
  • desired. Yield: 8 servings.
Nutritional Facts: 1 wedge equals 219 calories, 14 g fat (4 g saturated fat), 6 mg cholesterol, 277 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.