Rustic Roasted Vegetable Tart
You can never have too many side dish recipes, so give Rustic Roasted Vegetable Tart a try. This recipe serves 8 and costs 72 cents per serving. One serving contains 106 calories, 2g of protein, and 8g of fat. Head to the store and pick up cornmeal, pie crust, zucchini, and a few other things to make it today. 431 person were impressed by this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 85%, this dish is great. Rustic Vegetable Tart, Rustic Roasted Winter Vegetable Chowder, and Roasted Vegetable Tart are very similar to this recipe.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon cornmeal
1 small eggplant, cut into 1-inch pieces
Minced fresh basil, optional
4 garlic cloves, minced
4 tablespoons olive oil, divided
2 tablespoons shredded Parmesan cheese
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1/2 teaspoon salt
1 large zucchini, cut into 1/4-inch slices
Equipment:
bowl
baking pan
frying pan
Cooking instruction summary:
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. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired. Yield: 8 servings. Originally published as Rustic Roasted Vegetable Tart in Taste of HomeAugust/September 2008, p39 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper.
2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
3. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes.
4. 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.
5. Brush pastry with remaining oil.
6. Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese.
7. Cut into wedges.
8. Garnish with basil if desired.
Nutrition Information:
covered percent of daily need
