Description
The Roasted Vegetable Tart with Eggplant Crust brings together a symphony of garden-fresh vegetables and rich, melted cheese, all resting on a uniquely crispy eggplant base. This recipe offers a wonderful blend of textures and flavors, highlighting the simple pleasures of Mediterranean cuisine.
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