Roasted Vegetable Tart with Gorgonzola and Parmesan Recipe

Name: Roasted Vegetable Tart with Gorgonzola and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound regular or Japanese eggplant, cut into 1/2-inch cubes; 2 medium portobello mushrooms, halved and cut into 1/4-inch slices; 1 small red onion, cut vertically into thin wedges; 1 medium red bell pepper, cut into 1/2-inch squares; 1 medium (4 ounces) yellow squash, cut into 1/2-inch cubes; 2 garlic cloves, minced; 2 to 3 tablespoons olive oil; 1 teaspoon kosher salt; Freshly ground black pepper; 4 ounces Gorgonzola, crumbled; 3 ounces cream cheese, softened; 1 egg; 2 tablespoons freshly grated Parmesan; Flaky Pastry (page 37); 1 tablespoon fresh rosemary leaves

Servings: persons

1 pound regular or Japanese eggplant, cut into 1/2-inch cubes
2 medium portobello mushrooms, halved and cut into 1/4-inch slices
1 small red onion, cut vertically into thin wedges
1 medium red bell pepper, cut into 1/2-inch squares
1 medium (4 ounces) yellow squash, cut into 1/2-inch cubes
2 garlic cloves, minced
2 to 3 tablespoons olive oil
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces Gorgonzola, crumbled
3 ounces cream cheese, softened
1 egg
2 tablespoons freshly grated Parmesan
Flaky Pastry (page 37)
1 tablespoon fresh rosemary leaves

1
Position the oven racks so that they are evenly spaced, with the second rack in the center of the oven.
2
Preheat the oven to convection roast at 450F.
3
Cover a rimmed cookie sheet (half sheet pan) with foil and coat with nonstick spray.
4
In a large bowl, toss the eggplant, mushrooms, onion, pepper, squash, and garlic with the olive oil.
5
Spread the vegetables on the prepared pan in an even layer and sprinkle with salt and pepper.
6
Roast on the top rack in the oven for 15 to 20 minutes, until the vegetables are tender.
7
Reduce the oven temperature to convection bake at 375F.
8
Blend together the Gorgonzola, cream cheese, egg, and Parmesan in a small bowl until smooth.
9
Roll half of the pastry out to make a 14-inch round.
10
Fit it into the bottom and sides of an 11-inch tart pan.
11
Sprinkle with rosemary and gently press it into the dough.
12
Spread half of the cheese mixture over the dough.
13
Arrange the roasted vegetables on top.
14
Top this with the egg-cheese mixture.
15
Roll the remaining half of the pastry into a 12-inch round and fit it over the filling so it covers the pie.
16
Brush the edges of the bottom crust with water and crimp the top and bottom edges together to seal.
17
Pierce the top crust a few times with the tip of a knife to make steam vents.
18
Bake the tart on the center rack of the oven until golden brown, 25 to 30 minutes.
19
Remove from the oven and cool on a wire rack.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 pound regular or Japanese eggplant, cut into 1/2-inch cubes, 2 medium portobello mushrooms, halved and cut into 1/4-inch slices, 1 small red onion, cut vertically into thin wedges, 1 medium red bell pepper, cut into 1/2-inch squares, and more.

Yes, Roasted Vegetable Tart with Gorgonzola and Parmesan 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.

Roasted Vegetable Tart with Gorgonzola and Parmesan

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