Rustic Roasted Vegetable Tart
Total TimePrep: 45 min. Bake: 20 min.
- 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
- 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.
Nutrition Facts1 piece: 219 calories, 14g fat (4g saturated fat), 6mg cholesterol, 277mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 3g protein.
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Feb 19, 2017
This was so easy and would be a great light summer lunch or a fabulous dish for a Mother's Day brunch! I will making making this often!
Jun 5, 2016
In love with this easy simple recipe! Really pleased with how well it turned out :) I used zuchinni, onion and pepper, and it cut into 8 wedges. Super happy to find a different idea for a veggie side dish!
May 31, 2016
This. Was. Amazing! I'm not big on eggplant, so I used broccoli instead. I also used grape tomatoes instead of plum because that's what I already had. I just cut them in half long-wise. Roasting, this only needed 18 minutes. Also, I had store-made basting oil that had parsley, thyme, and garlic already in it. I used that instead, and added in the required amount of salt and pepper. At the end, I only baked it 17 minutes and that was perfect. I forgot to do the cheese on top and I didn't even miss it. The only not-so-great thing was that it was smaller than I thought it would be! I wanted more!!!Update: I made this again tonight but used the plum tomatoes it calls for. I think I prefer the grape tomatoes because the plum ones seemed to just get mushy. The grape ones stayed pretty firm. I also tried it with cheese on top and I don't see that much of an improvement so I'll leave it off next time. Still a keeper!
Aug 7, 2015
New summer favorite!
Mar 5, 2014
Feb 10, 2013
One of my all-time favorites! Very easy and delicious plus you can use any combination of veggies you want.
Jul 26, 2012
I have made this a number of times when summer veggies are in full swing. If you use juicy tomatoes, it helps to dump out the excess juice halfway through the roasting process, otherwise it'll take forever to evaporate. I use a little more cheese than this recipe calls for.
Mar 9, 2011
This was very good. It looked great and tasted wonderful. Not difficult to make but looks impressive. Be sure to roast lots of veggies - I did not use all that it said, as I feared it would be too much - but they really cooked down and I barely had enough. I would use more veggies next time. The combination of vegetables was very tasty and I Would not change a thing.
Aug 23, 2010
I substituted yellow squash for the eggplant and added thinly sliced red onion - also saute'd the vegies as it was a hot day...Used both crusts in the refrig pie crust package, stacked, rolling them out to make a thicker crust. I added some grated mozzarella on top of the crust before spreading the vegies and it was just wonderful.
Aug 20, 2010
This recipe has lots of zero free vegetables! I would however use four sheets of phyllo dough and cooking spray for the crust and less EVOO!