A Thanksgiving Tart

Posted by on Nov 23, 2015 in Asian and Vegetarian | 2 comments

For this reason, there aren’t too many fussy or trendy side dishes on our Thanksgiving table, and that is because MP and I have been married for nearly 45 years;

Glen-bob-ty

 

 

 

 

 

 

 

 

 

and the family is fairly opinionated about traditional classic sides held close to heart.

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On the other hand, each year I jazz up a fresh dish just in case; like this make ahead roasted vegetable tart.

The crust is the same one I use for a single sweet pie.  The recipe link is here.

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The only change is omitting the sugar and lining a fluted tart pan.  But, a regular pie dish can be used too.  Chill the crust for 30 minutes at least.

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Line the tart shell with parchment paper and pie weights and bake in the center of the oven for 20-25 minutes, until set.

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Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

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Meanwhile, prepare the vegetable filling.  Drizzle a little olive oil over a foil-lined baking sheet.  In a medium bowl, toss the bell pepper and onion with olive oil; place them on the baking sheet.  Continue by repeating with the zucchini and tomatoes, then the eggplant keeping the vegetables confined to their own areas (they will roast differently). Season the vegetables with salt and pepper.  Roast the vegetables at 425 degrees for 20 minutes. After 20 minutes, toss the vegetables which are beginning to caramelize and release from the foil easily.

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Return the baking sheet to the oven for an additional 10 minutes and check again.

When the vegetables are roasted and tender, slide them from the foil into the prepared tart shell. Reduce the oven temperature to 350 degrees.  Drizzle the tart with one tablespoon of Balsamic vinegar and grated cheese.  Return it to the oven and heat through (just until the cheese melts; 2-3 minutes).  Remove the tart from the pan to a serving platter; sprinkle soft, fresh herbs over the tart.

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This elegant (and vegetarian) savory, flaky tart filled with roasted vegetables reminiscent of a ratatouille is versatile enough to be an appetizer, first course or a side; plus a perfect portable dish eaten warm or even at room temperature.

O'so delicious and not one offended turkey at the table!

Roasted Vegetable Tart

Ingredients

  • 1 pre-baked 9-inch tart shell
  • 3 Tablespoons extra-virgin olive oil
  • 1 medium yellow bell pepper—cored, seeded and sliced 1/4 inch thick
  • 1 medium red onion, cut into 1/4 inch wedges
  • 1 medium-large Japanese eggplant, sliced 1/4 inch thick
  • 2 small zucchini, sliced 1/4 inch thick
  • 1 cup grape tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 Tablespoon Balsamic vinegar
  • ½ cup grated Fontina cheese
  • Freshly chopped thyme leaves
  • Freshly chopped basil leaves

Instructions

  1. Preheat oven to 375 degrees F. One 9- inch pastry fitted into a tart pan.
  2. Chill the crust for 30 minutes at least.
  3. Line the tart shell with parchment paper and pie weights and bake in the center of the oven for 35 minutes, until set. Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.
  4. Meanwhile, prepare the vegetable filling. Drizzle a little olive oil over a foil lined baking sheet. In a medium bowl, toss the bell pepper and onion with olive oil; place them on the baking sheet. Continue by repeating with the zucchini and tomatoes, then the eggplant keeping the vegetables confined to their own areas (they will roast differently). Season the vegetables with salt and pepper. Roast the vegetables at 425 degrees for 20 minutes. After 20 minutes, toss the vegetables which are beginning to caramelize and loosen from the foil easily. Return the baking sheet to the oven for an additional 10 minutes and check again. When the vegetables are roasted and tender, slide them from the foil into the prepared tart shell. Reduce the oven temperature to 350 degrees. Drizzle the tart with one tablespoon of Balsamic vinegar and grated cheese. Return it to the oven and heat through (just until the cheese melts; 2-3 minutes). Remove the tart from the pan to a serving platter; sprinkle soft, fresh herbs over the tart.
  5. Serves 8
  6. © Copyright 2015 Peggy Barrett Lunde
  7. All Rights Reserved
  8. http://cococooks.net/
http://cococooks.net/a-thanksgiving-tart/

 

 

2 Comments

  1. 11-23-2015

    Sounds delicious! Great idea!

    • 11-23-2015

      Thank you Sharon,
      Maybe fill it with leftovers too? Hmmmm 🙂

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