Description
Roasted vegetable tart brings Mediterranean warmth to your table with layers of seasonal vegetables nestled in a buttery, flaky crust. Herbs and golden-brown edges promise a delightful culinary journey that will transport your senses to sunny Italian countryside kitchens.
Ingredients
Scale
Main Vegetables:
- 3 medium eggplants, sliced lengthwise into ½ inch (1.27 cm) pieces
- 2 zucchini, cut on the diagonal
- 1 yellow squash, cut on the diagonal
- 6 to 8 small asparagus
- 1 handful grape tomatoes, halved
Cheese:
- Shredded mix of fontina and asiago cheeses
- 2 tablespoons (30 ml) grated Parmesan cheese
Herbs and Oil:
- Chopped basil (for garnish)
- Chopped parsley (for garnish)
- Olive oil
Instructions
- Prepare the oven by heating it to a high temperature, creating an ideal environment for roasting and caramelizing vegetables.
- Coat a sheet pan with a light sheen of olive oil, then carefully position eggplant slices across the surface, seasoning generously with salt and pepper before drizzling additional olive oil.
- Roast the eggplant until the edges turn golden and the texture becomes tender and slightly pliable, developing rich, concentrated flavors.
- Follow the same roasting technique with zucchini and yellow squash, ensuring each vegetable slice achieves a similar caramelized exterior.
- Select a tart pan and create an artistic foundation by layering eggplant slices around the bottom and edges, allowing the rounded edges to form an elegant, scalloped rim.
- Create a delectable base by spreading a luxurious layer of shredded cheeses across the entire surface of the tart.
- Meticulously arrange the roasted vegetables atop the cheese, including the unroasted asparagus and tomato slices, ensuring a visually appealing and balanced composition.
- Sprinkle an additional layer of cheese over the vegetables, taking care to maintain the vibrant colors and textures of the roasted produce.
- Transfer the tart pan onto a baking sheet and slide into the preheated oven, allowing the cheese to melt and the top to transform into a golden, bubbling masterpiece.
- Remove from the oven and let the tart cool slightly, allowing the flavors to meld and the structure to set before serving.
Notes
- Roast vegetables individually to maintain their unique textures and prevent moisture buildup, ensuring a crisp and flavorful tart base.
- Layer eggplant slices purposefully around the pan’s edges to create an elegant, naturally scalloped presentation that looks professionally crafted.
- Use a mix of cheeses for deeper flavor complexity, melting them generously but strategically to keep roasted vegetable colors and shapes visible.
- Preheating the baking sheet helps create a crisp bottom crust and promotes even cooking throughout the tart.
- Let the tart rest after baking to allow cheese to set and flavors to meld, preventing a runny or soggy texture when serving.
- Choose seasonal, firm vegetables with similar roasting times to guarantee consistent doneness and balanced vegetable distribution.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 50 mg