Roasted Vegetable Tart with Eggplant Crust

Roasted Vegetable Tart with Eggplant Crust

Introduction

Delight in the vibrant flavors and textures of this Roasted Vegetable Tart with an Eggplant Crust. Perfect for any meal, this tart combines the rich taste of roasted eggplant, zucchini, and yellow squash with the freshness of grape tomatoes and asparagus. Topped with a blend of fontina, asiago, and Parmesan cheeses, it’s a savory dish that’s sure to impress. Not only is it visually stunning, but it’s also packed with nutritious vegetables, making it a wholesome choice for you and your guests.

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

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Eggplant:
   • Drizzle a sheet pan with olive oil.
   • Arrange the eggplant slices on the sheet pan.
   • Season with salt and pepper, and drizzle more olive oil on top.
   • Roast until soft and golden yet pliable. Set aside.
3. Roast Other Vegetables:
   • Roast the zucchini and yellow squash similarly to the eggplant.
   • Asparagus and tomato slices do not need roasting.
4. Assemble 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 the shredded cheese mixture.
   • Neatly arrange the roasted vegetables, asparagus, and grape tomato halves on top.
   • Sprinkle more cheese over the vegetables, but ensure they remain visible.
5. Bake the Tart:
   • Place the tart pan on a baking sheet.
   • Bake in the preheated oven at 400°F (200°C) for 15-20 minutes until the cheese has melted and the top is golden brown.
6. Cool and Serve:
   • Allow the tart to cool slightly 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

Conclusion

This Roasted Vegetable Tart with Eggplant Crust is a beautiful and delicious way to enjoy a variety of vegetables. The combination of roasted eggplant, zucchini, yellow squash, asparagus, and grape tomatoes, topped with a medley of cheeses, creates a dish that is both hearty and nutritious. Whether you’re hosting a dinner party or looking for a new recipe to add to your weekly rotation, this tart is sure to be a hit. Enjoy it warm, garnished with fresh basil and parsley, and savor every bite of this delightful creation.

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