Any Vegetable Tart Food

VEGETABLE TART

Steps:

• Preheat the oven to 350 degrees F. Place a quarter-sheet pan or pie plate on a rimmed baking sheet lined with foil or parchment paper.
• For the pie crust: In a food processor, pulse the flour, salt and butter together until the butter is the size of peas. Add the egg yolks and pulse until well combined. While pulsing, slowly add the ice water until the dough just comes together. Tip out onto a board and wrap in plastic wrap. Chill in the fridge for 30 minutes.
• When the dough is rested, roll out into a rectangle and place into the prepared baking sheet. Line with parchment paper and fill with pie weights. Blind bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Set aside.
• Turn the oven temperature up to 375 degrees F.
• In a medium skillet over medium heat, drizzle in the olive oil. Add the garlic, thyme sprigs and onion and saute until translucent. Season to taste with salt and pepper. Set aside to cool; discard the thyme.
• For the vegetables: Lay the zucchini, yellow squash and butternut squash on a parchment-lined half-sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes in the oven, just enough to partially cooked the vegetables.
• For the custard: In a medium bowl, whisk together the eggs and half-and-half. Add the lemon zest, chopped thyme, and salt and pepper. Set aside.
• Cover the base of the pie crust with the cooked onions and sprinkle over half of the cheese. Arrange the vegetables on top, and then pour over the custard mixture carefully. Sprinkle over the rest of the cheese.
• Bake for about 30 minutes, or until the center is set. Cool for at least 20 minutes before serving.

ANY VEGETABLE TART

Steps:

• Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
• In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
• Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

VEGETABLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
• Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.
• Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
• Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
• Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.

SUMMER VEGETABLE TART

Steps:

• Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
• Preheat oven to 400°F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.
• Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend. Add eggs and whisk to blend. Pour into prepared crust. Bake until filling is set, about 20 minutes. Cool 10 minutes.
• Meanwhile, heat oil in large skillet over medium heat. Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes. Add zucchini, yellow squash, and corn; sauté until all vegetables are tender, about 12 minutes. Season with salt and pepper. Mound vegetables on top of tart and sprinkle with basil. Serve warm or at room temperature.

ROAST VEGETABLE AND FETA TART

Steps:

• Preheat the oven to 200°C.
• Mix the flours then rub in the butter. Add the water and mix to a firm dough. Knead briefly then chill for 30 minutes.
• Mix all the vegetables in a roasting tin and add the garlic and rosemary. Sprinkle over some dried mixed herbs if you like. Roast for 35 minutes.
• Meanwhile, roll out the pastry and place in a 23cm (9 inch) dish. Cover the pastry with parchment paper and fill the dish with baking beans to hold it down. Bake blind for 15 minutes, then remove the paper and beans and bake for another 5 minutes.
• Fill the pastry case with the vegetables and arrange the feta on top. Bake for another 10 minutes then serve.

ROAST VEGETABLE TART WITH WALNUT CRUST

Steps:

• Slice the butter into a mixing bowl containing flour and salt.
• Rub the butter lightly into the flour with your fingertips, to obtain a buttery, breadcrumb-like consistency.
• Grind or crush the walnuts fairly finely, then stir these into the butter/flour mixture.
• Next add the tahini, egg and water and mix until everything binds together.
• Divide the dough into the number of tarts you are making.
• Roll each portion into a ball and pat down a little.
• Chill in the fridge for about half an hour while you get on with preparing the vegetables.
• Roll the pastry out on a floured surface until it is about 3/16" thick.
• Because it is so short (i. e. buttery), it may be difficult to line your lightly oiled flan tin with one piece, but you can push it into place with your fingers.
• Pre-bake for 15-20 minutes in a moderate to low oven, or until the pastry has become quite firm, but is not yet browning.
• Slice the eggplants into circles measuring about 3/8" thick.
• Quarter these.
• Toss salt over the eggplants and leave for half an hour to sweat.
• Afterwards rinse them and leave to drain in a colander, either pressing or patting out excess moisture.
• Spread out on a baking tray and massage generously with olive oil.
• Season with a little dried oregano or basil and roast in the oven for 30-40 minutes, stirring half way through.
• While the eggplants are roasting, you can begin preparing the bell peppers.
• Slice these into 3/8" wide strips the full length of each pepper.
• As with the eggplant, place on a baking tray and drizzle with olive oil.
• Sprinkle with a little black pepper and oregano or basil.
• Cook for 30-40 minutes at 400F.
• Peel and finely slice about two-thirds of the garlic, and stir this into the cooking peppers when you give them a midway stir.
• When the roast vegetables are ready they can be combined, and the excess olive oil drained off and kept to add to the cream cheese later - or for making a vinaigrette.
• If you intend to assemble the tart later on, keep the roast vegetables in the fridge until you are ready to use them.
• Final preparation: Crush the rest of the garlic and mix this into the cream cheese along with half the chopped fresh basil, pesto, tomato puree, a teaspoonful of Dijon mustard and the reserved roasting oil.
• Season with a little salt and black pepper.
• Spread out this mixture evenly in the bottom of the walnut pastry cases.
• Mix the rest of the basil with the roast vegetables, and spread them over the cream cheese mixture.
• Slice the goat's cheese and/or soft mozzarella into generous rounds, perhaps averaging 3/16" thick.
• Place six to eight pieces of cheese decoratively on top of each tart.
• Place in a pre-heated moderate oven (350F) for 30-40 minutes - as long as it takes for the tart to warm up and the cheese to melt and brown a little.
• When the cheese is looking an inviting golden brown in patches and all is hot - even sizzling - remove from the oven.
• Slip off the edges of the flan tin (if detachable) before serving.
• Serve with a green salad, and perhaps new potatoes fresh with garden mint.

ASHLEY'S SAVORY SUMMER VEGGIE TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
• Reduce the oven temperature to 350 degrees F (175 degrees C).
• Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
• Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
• Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

VEGETABLE TARTLETS

Steps:

• Make the crust: Pulse flour, cornmeal, sugar, and salt in a food processor. Add butter; process until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream; process just until dough holds together. Divide dough in half, wrap in plastic, and refrigerate 1 hour (or up to 3 days).
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 9-inch rounds, gathering scraps and rerolling dough. Fit into 4 1/2-inch springform tart pans, and cut dough flush with tops. Place on a baking sheet, and refrigerate 30 minutes.
• Make the filling: Heat oil in a large skillet over medium heat. Add bell peppers, and cook until just tender, 4 to 5 minutes. Add zucchini, squash, eggplant, and onion; cook, stirring, 2 minutes. Add wine and salt; season with pepper. Cook, stirring, until liquid has evaporated. Add kale, and cook until wilted, 2 to 3 minutes. Remove from heat. Stir in tomatoes, basil, and red-pepper flakes.
• Spoon 1 1/4 cups vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tablespoon ricotta, and serve.

PUFF PASTRY TART WITH VEGETABLES AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
• Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
• Bake in the preheated oven for 8 minutes. Allow to cool slightly.
• Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
• Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
• Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
• To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

WINTER VEGETABLE TARTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, toss the leek, parsnip, squash, Brussels sprouts, and carrot with 2 tablespoons olive oil, the thyme, salt, and pepper until well coated. Spread in an even layer.
• Roast the vegetables for 30 minutes, stirring every 10 minutes, until they are browned.
• Transfer the roasted vegetables to a large bowl and add ½ cup (60 G) crumbled goat cheese, the balsamic vinegar, and garlic, and toss a few times to combine.
• Cut out a 9-inch circle from each sheet of pie dough, rolling out the dough slightly if needed. Place the dough circles on a baking sheet lined with a clean sheet of parchment.
• Pile the roasted vegetables in the centers of the dough circles, dividing evenly, leaving a 1-inch border around the edges. Fold the edges of the dough up and around the vegetables, pleating as needed. Sprinkle each tart with 2 tablespoons of the remaining goat cheese.
• In a small bowl, whisk together the egg and water. Brush a thin layer egg wash over the dough.
• Bake the tarts for 20-25 minutes, or until the crust is golden brown and cooked through.
• Let the tarts rest for 5 minutes, then drizzle each with 1 tablespoon of the remaining olive oil and top with a sprig of rosemary.
• Serve the tarts with Caramel Frappuccinos.
• Enjoy!