Roasted Vegetable Tart
This Roasted Vegetable Tart is a delightful medley of flavors and textures, perfect for a savory brunch or a light dinner. With layers of roasted eggplant, zucchini, and yellow squash, complemented by fresh asparagus and grape tomatoes, this tart is as visually appealing as it is delicious. The combination of fontina, asiago, and Parmesan cheeses adds a rich and creamy touch, making every bite a treat.
Ingredients:
- 9-inch fluted tart pan with removable bottom, lightly brushed with olive oil
- 3 medium eggplants, sliced lengthwise into ½ inch pieces
- 2 zucchini, cut on the diagonal
- 1 yellow squash, cut on the diagonal
- A handful of grape tomatoes, halved
- 6 to 8 small asparagus
- Shredded mix of fontina and asiago cheeses, plus a couple of tablespoons of grated Parmesan
- Chopped basil and parsley for garnish
- Olive oil
Directions:
- Preheat the Oven: Start by preheating your oven to 425°F.
- Prepare the Eggplants: Drizzle a sheet pan with olive oil. Arrange the eggplant slices on the pan, season with salt and pepper, and drizzle more olive oil on top. Roast the eggplants until they are soft and golden yet still pliable. Set them aside.
- Roast the Squash: Roast the zucchini and yellow squash similarly to the eggplant. Note that the asparagus and tomato slices do not need roasting.
- Assemble the Tart:
- Begin by layering the eggplant slices around and at the bottom of the tart pan, allowing the rounded edges to create a scalloped rim.
- Generously cover the base with the shredded cheeses.
- Neatly arrange the roasted zucchini, yellow squash, and fresh asparagus and grape tomatoes on top.
- Sprinkle more cheese over the vegetables, but ensure the vegetables are still visible for a beautiful presentation.
- Bake the Tart: Place the tart pan on a baking sheet. Bake in the preheated 400°F oven for 15-20 minutes, until the cheese has melted and the top is golden brown.
- Cool and Serve: Allow the tart to cool before serving. Garnish with chopped basil and parsley for a fresh touch.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Calories: 350 kcal per serving
- Servings: 6
This Roasted Vegetable Tart is a versatile dish that can be enjoyed warm or at room temperature. Its vibrant colors and savory flavors make it a wonderful addition to any meal. Enjoy this tart with a fresh green salad or as a centerpiece for your next brunch gathering. Bon appétit!
Roasted Vegetable Tart
- Total Time: 60 minutes
- Yield: 6 1x
Ingredients
9-inch fluted tart pan with removable bottom, lightly brushed with olive oil
3 medium eggplants, sliced lengthwise into ½ inch pieces
2 zucchini, cut on the diagonal
1 yellow squash, cut on the diagonal
A handful of grape tomatoes, halved
6 to 8 small asparagus
Shredded mix of fontina and asiago cheeses, plus a couple of tablespoons of grated Parmesan
Chopped basil and parsley for garnish
Olive oil
Instructions
Preheat the oven to 425°F. Drizzle a sheet pan with olive oil, arrange the eggplant slices, season with salt and pepper, and drizzle more olive oil. Roast until soft and golden yet pliable. Set aside.
Roast the zucchini and yellow squash similarly. Asparagus and tomato slices do not need roasting.
To assemble the tart, layer the eggplant slices around and at the bottom of the pan, allowing the rounded edges to create a scalloped rim.
Generously cover the base with shredded cheeses and neatly arrange the roasted vegetables on top. Sprinkle more cheese, but ensure the vegetables are still visible.
Place the tart pan on a baking sheet and bake in a preheated 400°F oven for 15-20 minutes until the cheese has melted and the top is golden brown.
Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350 Kcal