Rustic Roasted Vegetable Tart
Number of servings : 8 servings Prep time: Cooking time: Ready in: 1 hr 30 min + 20 min cooling
Number of servings : 8 servings
Cooking time: Ready in: 1 hr 30 min + 20 min cooling time
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1 small unpeeled eggplant (about 1 lb/500 g)
1 large zucchini (about 8 oz/250 g)
4 plum tomatoes
1 medium sweet red pepper
4 garlic cloves, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) olive oil
1 9-inch (23-cm) frozen prepared pie shell, thawed
1 tbsp (15 mL) cornmeal
2 tbsp (25 mL) shredded Parmesan cheese
2 tbsp (25 mL) torn fresh basil leaves
1. Cut eggplant, zucchini, tomatoes and red pepper into 1-inch (2.5-cm) pieces. In a large bowl, combine cut vegetables with garlic, salt and pepper, and 3 tbsp (45 mL) of the oil; toss to coat. Spread evenly on a large rimmed baking sheet lined with parchment paper or foil.
2. Bake in 450°F (230°C) oven, stirring occasionally, for 25 to 30 minutes or until vegetables are tender and juices have mostly evaporated. Let cool on rack for 15 minutes.
3. On a lightly floured surface, roll pastry into a 12-inch (30-cm) circle. Sprinkle cornmeal on a greased 12-inch (30-cm) pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 2 inches (5 cm) of edge. Fold pastry border over filling to form a 9-inch (23-cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered. Brush pastry with remaining oil.
4. Bake in bottom third of 375°F (190°C) oven for 30 to 35 minutes or until crust is golden-brown. Sprinkle with cheese. Let cool on rack for 5 minutes before cutting into wedges. Sprinkle with basil just before serving.
Photo: Tango Photography