Name: Rustic Roasted Vegetable Tart
Yield: 4 servings
Ingredients: 1 small eggplant, cut into 1-inch pieces; 1 large zucchini, cut into 1/4-inch slices; 4 plum tomatoes, chopped; 1 medium sweet red pepper, cut into 1-inch pieces; 4 tablespoons olive oil, divided; 4 garlic cloves, minced; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 sheet refrigerated pie pastry; 1 tablespoon cornmeal; 2 tablespoons shredded Parmesan cheese; Minced fresh basil, optional

Servings: 4 persons

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

1
In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450u00b0 for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes.
2
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.
3
Bake at 450u00b0 for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

No nutritional information available.

No additional tips available.

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

Rustic Roasted Vegetable Tart

How did you like this recipe?