Roasted Vegetable Tart

I'm am a huge fan of all things pastry and have been really into savory pastries lately. This roasted vegetable tart is juicy and delicious with a satisfying combination of cheese, vegetables and crust. To avoid soggy crust, be sure to prebake your crust and pat down excessively wet veggies with a paper towel.

1 Premade pie crust
2 tablespoons plus 1 teaspoon olive oil
1 small onion, thinly sliced (about 1/3 cup)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant) 
2-3 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan

For the crust: Preheat the oven to 350 degrees F.

Press aluminum foil on top of the premade dough and weigh down with uncooked rice or pie weights. Place pan on a baking sheet and bake for 12 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute onion until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and onion, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

 

Comments

[Jeff]

fuckin wow

[kurt]

it looks lik a pizza.

[Alex]

Yum, that looks so good!