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Rustic Roasted Vegetable Tart

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  Eggplant 1 Small, cut into 1 inch pieces
  Zucchini 1 Large, cut into 1/4 inch slices
  Plum tomatoes 4 , chopped
  Sweet red pepper 1 Medium, cut into 1 inch pieces
  Olive oil 4 Tablespoon (Divided)
  Garlic 4 Clove (20 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Pie pastry 1 , refrigerated (1 Sheet)
  Cornmeal 1 Tablespoon
  Shredded parmesan cheese 2 Tablespoon

In a large bowl, combine vegetables, 3 tablespoons oil, garlic, salt and pepper.
Transfer to an ungreased 15-inch x 10-inch x 1-inch baking pan.
Bake at 450° for 25-30 minutes or until the vegetables are tender and the moisture has evaporated, stirring every 10 minutes.
On a lightly floured surface, roll pastry into a 13-inch circle.
Sprinkle cornmeal over a greased 14-inch pizza pan; place pastry on prepared pan.
Spoon vegetable mixture over pastry to within 1-1/2 inch of edges.
Fold up edges of pastry over filling, leaving the center uncovered.
Brush pastry with remaining oil.
Bake at 450 degree for 20-25 minutes or until crust is golden brown.
Sprinkle with Parmesan cheese.
Cut tart into wedges.
Garnish with basil if desired.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1969 Calories from Fat 1152

% Daily Value*

Total Fat 129 g199%

Saturated Fat 36.2 g180.9%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 2449.2 mg102%

Total Carbohydrates 183 g61%

Dietary Fiber 23.7 g94.7%

Sugars 17.6 g

Protein 30 g59.9%

Vitamin A 121% Vitamin C 385.4%

Calcium 46.6% Iron 40%

*Based on a 2000 Calorie diet


Rustic Roasted Vegetable Tart Recipe