RUSTIC ROASTED VEGETABLE TART
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.
Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
DOUBLE CHEESE & SPRING VEGETABLE TART
This savoury make-ahead tart has a delicious crumbly base - no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas
Provided by Barney Desmazery
Categories Lunch
Time 1h30m
Number Of Ingredients 11
Steps:
- Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
- Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
- Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat's cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat's cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.
Nutrition Facts : Calories 755 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
ROASTED RATATOUILLE & GOAT'S CHEESE TART
Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 2h15m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray (you may need to use 2 trays) and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the vegetables are tender and beginning to caramelise.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins.
- While the vegetables cool, reduce oven to 190C/170C fan/gas 5. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for 10-15 mins more until the pastry is lightly golden.
- Reduce oven to 160C/140C fan/gas 3. Squeeze the garlic from their skins into a jug and mash with a little salt to form a paste. Slowly whisk in the cream, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip two-thirds into the pastry case, spreading out to an even layer. Crumble over three-quarters of the goat's cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until the tart is just set, with a slight wobble in the centre. Serve warm for lunch or cold on a picnic, scattered with extra basil leaves, and some toasted pine nuts, if you like.
Nutrition Facts : Calories 626 calories, Fat 49 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
VEGETABLE ROSE HERB CHEESE TART RECIPE BY TASTY
This dish will be the most beautiful thing on your dinner table. The roses may take some time, but they are easy to form and worth the wait. In a hurry? You can make the delicious filling alone, and serve it as a dip for the next game!
Provided by Nichi Hoskins
Categories Sides
Time 2h35m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F (180°C).
- Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.
- Transfer the crust mixture to a 9-inch (22 cm) tart pan and place on a baking sheet. Use a spatula and your hands to press the crust into the bottoms and sides of the pan in an even layer.
- Bake the crust for 12-14 minutes, until the edges just begin to brown. Let cool completely.
- Make the filling: In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated. Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.
- Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
- Make the vegetable roses: Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.
- Rolling the vegetable ribbons tightly into roses, using 1-4 ribbons per rose for varying sizes.
- Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch (1 ¼ cm) from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.
- Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.
- Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 4 grams
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- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch tart pan.* Tuck it in with your fingers, making sure it is smooth. Fold the overhang edges back inward. See video above for a visual. Flute the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove tart from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the crust.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the ricotta, eggs, parmesan cheese, garlic, herbs, salt, and pepper together until completely combined. Pour into warm crust. Arrange vegetable slices on top. Brush the vegetables and edges of the crust with olive oil , then sprinkle with sea salt, pepper, or more fresh herbs.
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- Place racks in the upper and lower thirds of the oven and preheat to 450°. Line 2 baking sheets with foil.
- In a large roasting pan, toss the eggplant, mushrooms, shallots, red bell pepper and zucchini with the olive oil and salt and pepper. Roast the vegetables for 12 to 14 minutes, stirring once or twice, until softened.
- Using a handheld electric mixer, beat the Roquefort and cream cheese together until smooth. Add the egg and Parmesan; beat until blended.
- Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2-inch border of dough. Arrange the roasted vegetables on top. Fold the dough up to partially cover the filling, crimping to seal the edges. Bake for 20 to 25 minutes, or until golden, reversing the pans halfway through cooking. Serve the vegetable tarts warm.
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