Harvest Vegetable Tart Recipe

Name: Harvest Vegetable Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/4 cup whole wheat flour; 1/4 cup cornmeal; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 cup cold butter, cubed; 3 to 4 tablespoons cold water; 1/2 cup thinly sliced green onions; 2 garlic cloves, minced; 1 tablespoon olive oil; 5 slices peeled eggplant (3-1/2 inches x 1/4 inch); 2 tablespoons grated Parmesan cheese, divided; 1 small tomato, cut into 1/4-inch slices; 3 green pepper rings; 3 sweet red pepper rings; 1/2 cup frozen corn; 2 large eggs, lightly beaten; 2/3 cup fat-free evaporated milk; 3/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup cold butter, cubed
3 to 4 tablespoons cold water
1/2 cup thinly sliced green onions
2 garlic cloves, minced
1 tablespoon olive oil
5 slices peeled eggplant (3-1/2 inches x 1/4 inch)
2 tablespoons grated Parmesan cheese, divided
1 small tomato, cut into 1/4-inch slices
3 green pepper rings
3 sweet red pepper rings
1/2 cup frozen corn
2 large eggs, lightly beaten
2/3 cup fat-free evaporated milk
3/4 teaspoon salt
1/4 teaspoon pepper

1
In a bowl, combine the first six ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
2
Roll out pastry to fit a 9-in. tart pan with removable bottom. Transfer pastry to pan; trim even with edge of pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer.
3
In a
4
coated with cooking spray, cook onions and garlic in oil for 2 minutes. Add eggplant; cook for 4-5 minutes or until softened. Cool for 5 minutes. Spoon into crust. Sprinkle with 1 tablespoon Parmesan cheese. Top with tomato slices and pepper rings. Sprinkle with corn.
5
In a small bowl, whisk the eggs, milk, salt and pepper; pour over vegetables. Sprinkle with remaining Parmesan cheese. Bake at 350u00b0 for 30-35 minutes or until a knife inserted in the center comes out clean.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup cornmeal, 2 tablespoons grated Parmesan cheese, and more.

Yes, Harvest Vegetable Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Vegetable Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions