Roasted Veggie Tarts 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.

RUSTIC ROASTED VEGETABLE TART

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.

ROASTED VEGGIE TARTS

Steps:

• Preheat oven to 325 degrees.
• Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
• Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
• In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
• Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
• Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
• Bake for 20-25 minutes and serve immediately.

ROASTED VEGGIE PUFF PASTRY TART

Steps:

• Preheat the oven to 375 degrees F.
• Place the tomato slices on a baking rack and sprinkle with salt. Set aside.
• In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes. Set aside.
• Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan. Poke the bottom of the pastry with a fork evenly throughout. Reserve the trimmings. Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust. Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions. Layer the tomatoes on top in decorative circles. Season with salt and pepper.
• Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes. Garnish with fresh basil.

RAINBOW ROSE VEGGIE TART

Steps:

• Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
• Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
• In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
• Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
• Spread the cheese mixture on top of the tart base.
• Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
• Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.

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.

SUMMER VEGETABLE & PESTO ROSE TART

Steps:

• First, make the pastry. Tip the flour into a bowl with 1/ 2 tsp salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Stir through the cheese with a cutlery knife. Add the egg yolk, drizzle over 1 tbsp cold water, then use the knife to stir it in until clumps of dough start to form. Tip onto a work surface and bring the dough together with your hands into a smooth ball. Alternatively, you can make the pastry in a food processor. Shape into a disc, wrap in cling film and chill for at least 20 mins.
• Using a mandolin or a sharp knife, slice the sweet potatoes, courgettes and aubergines lengthways as thinly as possible. Brush the aubergine slices with lemon juice as you go to prevent them from turning brown. Put the sweet potato in a bowl with 2 tsp water, cover with cling film and cook in a microwave on high for 2 mins, then remove and leave to cool. Do the same with the courgettes and aubergines, but cook for just 30 secs, then set aside.
• Take the pastry out of the fridge and roll out to the thickness of a £1 coin. Line a 23cm fluted tart tin with the pastry. Trim the sides with a pair of kitchen scissors, leaving an overhang of about 1cm. Chill for another 10 mins. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf.
• When the pastry is cold and firm, line with baking parchment (scrunch it up first to make it more pliable), then fill with baking beans. Bake for 15 mins, then remove the beans and parchment and bake for 5 mins more until the pastry is biscuity.
• Meanwhile, make the filling. Put the mascarpone, eggs, pesto, breadcrumbs and Gruyère in a bowl, season and mix well. Remove the pastry case from the oven, trim the sides with a small sharp knife so they're flush with the top of the tin, then spread the filling over the base.
• Reduce oven to 180C/160C fan/ gas 4. Drain any liquid from the vegetables, pat dry on kitchen paper, then season them all well. Stack a slice of sweet potato, courgette and aubergine on top of each other then, starting from one end, roll into a spiral. Put in the middle of the tart. Layer up another three vegetable slices, then wrap these around the spiralled veg in the centre. Continue until the tart is full and you have created a rose effect. Sprinkle thyme leaves between the layers and drizzle the tart with oil.
• Bake in the centre of the oven for 40-45 mins until the vegetables are tender and the filling has set. Remove from the oven and leave to cool in the tin for 15 mins before removing. Serve warm or cold.

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.