Rustic Roasted Veggie Tart Recipe

Name: Rustic Roasted Veggie Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 1 whole Bell Pepper (color Of Choice), Seeded And Chopped; 1 cup Butternut Squash, Peeled And Cut Into Bite Size Pieces; 1/2 cups Cherry Tomatoes, Halved; 1 whole Small Zucchini, Peeled And Sliced; 1 cup Cauliflower Florets; 2 Tablespoons Olive Oil; 1 whole Onion, Peeled And Diced; 2 cloves Garlic, Peeled And Minced; 1 Tablespoon Olive Oil; 3/4 cups Ricotta Cheese; 1/2 teaspoons Dried Oregano; 3/4 cups Shredded Mozzarella Cheese; Salt And Pepper, to taste; FOR THE PASTRY:; 1-1/2 cup All-purpose Flour; 3/4 teaspoons Salt; 6 Tablespoons Olive Oil; 2 Tablespoons Water, If Needed

Servings: persons

FOR THE FILLING:
1 whole Bell Pepper (color Of Choice), Seeded And Chopped
1 cup Butternut Squash, Peeled And Cut Into Bite Size Pieces
1/2 cups Cherry Tomatoes, Halved
1 whole Small Zucchini, Peeled And Sliced
1 cup Cauliflower Florets
2 Tablespoons Olive Oil
1 whole Onion, Peeled And Diced
2 cloves Garlic, Peeled And Minced
1 Tablespoon Olive Oil
3/4 cups Ricotta Cheese
1/2 teaspoons Dried Oregano
3/4 cups Shredded Mozzarella Cheese
Salt And Pepper, to taste
FOR THE PASTRY:
1-1/2 cup All-purpose Flour
3/4 teaspoons Salt
6 Tablespoons Olive Oil
2 Tablespoons Water, If Needed

1
["Preheat the oven to 400 F.", "Spread all the vegetables (bell pepper through cauliflower) onto a rimmed baking sheet that you've lined with parchment paper, toss with the two tablespoons of olive oil and season with salt and pepper. Roast for approximately 30 minutes or until they're a light golden brown. Remove pan from the oven but leave it on.", "Make the pastry by combining the flour and salt in a bowl and stirring in the olive oil. Knead it with your hands just until thoroughly combined. Add the water only if the dough feels too dry or is crumbling.", "Press the dough into a 9"" round tart pan. Because there is oil in the dough, you will not need to butter and flour the pan beforehand.", "Place the crust in the oven and par bake for approximately 25 minutes or until the dough is a light golden brown. It will not shrink so you don't need pie weights with this dough.", "While the pastry is baking, make the filling by adding the onion and minced garlic to a pan with the tablespoon of olive oil. Saute on medium heat for about 10 minutes or until the onions are soft and lightly caramelized. Remove from the heat and combine with the ricotta cheese and oregano and season to taste with salt and pepper.", "When the pastry is ready, remove it from the oven but leave the oven on. Spread the ricotta mixture on the bottom of the pastry and top with the roasted vegetables. Generously sprinkle on the mozzarella cheese and return it to the oven for an additional 20 minutes or until the cheese has melted. Serve warm.", "Makes approximately 8 appetizer or lunch servings or 4 dinner servings."]

980

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 19 ingredients. The key ingredients include: FOR THE FILLING:, 1 whole Bell Pepper (color Of Choice), Seeded And Chopped, 1 cup Butternut Squash, Peeled And Cut Into Bite Size Pieces, 1/2 cups Cherry Tomatoes, Halved, and more.

Yes, Rustic Roasted Veggie 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.

Rustic Roasted Veggie Tart

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