Roasted Vegetable Tart with Eggplant Crust

Welcome to our vegan kitchen! Today, we’re diving into a delightful and healthy recipe that’s perfect for any meal: a Roasted Vegetable Tart with an Eggplant Crust. This tart is not only visually appealing but also bursting with flavors from fresh vegetables and a blend of vegan cheeses. Let’s get started!

Ingredients

• Tart Pan: 9-inch fluted tart pan with removable bottom, lightly brushed with olive oil
• Eggplant Crust:
  • 3 medium eggplants, sliced lengthwise into ½ inch pieces
• Vegetable Topping:
  • 2 zucchini, cut on the diagonal
  • 1 yellow squash, cut on the diagonal
  • A handful of grape tomatoes, halved
  • 6 to 8 small asparagus
• Cheese (Vegan):
  • Shredded mix of fontina and asiago cheeses, plus a couple of tablespoons of grated Parmesan
• Garnish:
  • Chopped basil and parsley
• Other:
  • Olive oil for drizzling
  • Salt and pepper to taste

Directions

1. Preheat and Prep:
   • 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 on top.
2. Roasting the Vegetables:
   • Roast the eggplant slices until they are soft, golden, and pliable. Set aside.
   • Roast the zucchini and yellow squash slices in a similar manner.
   • Note: Asparagus and grape tomatoes do not require roasting.
3. Assembling the Tart:
   • Layer the roasted 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 shredded vegan cheeses.
   • Neatly arrange the roasted zucchini, yellow squash, asparagus, and grape tomatoes on top.
   • Sprinkle additional shredded cheese over the vegetables, ensuring they are still visible.
4. Baking the Tart:
   • Place the tart pan on a baking sheet.
   • Bake in a preheated 400°F oven for 15-20 minutes until the cheese has melted and the top is golden brown.
5. Finishing Touches:
   • Allow the tart to cool slightly before serving.
   • Garnish with chopped basil and parsley.

Nutrition and Serving

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 60 minutes
• Calories: 350 kcal per serving
• Servings: 6

Conclusion

This Roasted Vegetable Tart with an Eggplant Crust is a wonderful addition to your vegan recipe collection. It’s easy to make, nutritious, and sure to impress your family and friends. Enjoy this savory tart as a main dish or a delightful appetizer at your next gathering. Happy cooking!