WEEKDAYS 1e|12c|p

Roasted Vegetable Tart

Peggy Lunde
|
Servings: 8
|
easy
|
1 to 2 hr

Our Instagram follower Peggy made such a delicious treat for the holiday season!


  • Ingredients
  • step-by-step directions
Ingredients
Roasted Vegetable Tart
  • 1 pie dough (store-bought)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow bell pepper (cored, seeded & sliced 1/4-inch thick)
  • 1 medium red onion (cut into 1/4-inch wedges)
  • 1 medium-large Japanese eggplant (sliced 1/4-inch thick)
  • 2 small zucchini (slice 1/4-inch thick)
  • 1 cup grape tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 cup fontina cheese (grated)
  • thyme leaves (chopped)
  • basil leaves (chopped)
  • kosher salt and freshly ground black pepper
Directions
  • Preheat oven to 350ºF.
  • Press pie dough into a 9-inch tart pan with the pie dough. Place in the refrigerator to chill for 30 minutes.
  • Line the tart shell with parchment paper and pie weights and bake in the center of the oven for 35 minutes, until set. Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.
  • For the Vegetable Filling: preheat oven to 425ºF.
  • Drizzle 1 tablespoon olive oil over a foil lined baking sheet. In a medium bowl, add the bell pepper, onion and 1 tablespoon olive oil, and mix to combine. Transfer mixture to prepared baking sheet. Repeat with the zucchini and tomatoes, then the eggplant keeping the vegetables confined to their own areas (they will roast differently). Season the vegetables with salt and pepper. Roast the vegetables for 30 minutes, tossing in between. Transfer roasted vegetables to baked tart shell.
  • Reduce the oven temperature to 350ºF.
  • Drizzle tart with balsamic vinegar and grated cheese. Return to the oven to heat through and melt the cheese, about 2-3 minutes. Garnish with thyme and basil.

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