Rustic Roasted Vegetable Tart
TOTAL TIME: Prep: 45 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
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1 small eggplant, cut into 1-inch pieces
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1 large zucchini, cut into 1/4-inch slices
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4 plum tomatoes, chopped
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1 medium sweet red pepper, cut into 1-inch pieces
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4 tablespoons olive oil, divided
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4 garlic cloves, minced
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 sheet refrigerated pie crust
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1 tablespoon cornmeal
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2 tablespoons shredded Parmesan cheese
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Minced fresh basil, optional
Directions
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1.
Preheat oven to 450°. In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake until vegetables are tender and moisture has evaporated, 25-30 minutes, stirring every 10 minutes.
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2.
On a lightly floured surface, roll crust into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place crust on prepared pan. Spoon vegetable mixture over crust to within 1-1/2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Brush with remaining oil.
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3.
Bake until crust is golden brown, 20-25 minutes. Sprinkle with cheese. Cut into wedges. If desired, sprinkle with basil.
Nutrition Facts
1 piece: 219 calories, 14g fat (4g saturated fat), 6mg cholesterol, 277mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 3g protein.
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