ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
RUSTIC ROASTED VEGETABLE TART
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., 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., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.
Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
CHICKEN WITH ROASTED VEGETABLES AND GORGONZOLA
Make and share this Chicken With Roasted Vegetables and Gorgonzola recipe from Food.com.
Provided by Chef Crys
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mince garlic, rosemary and thyme, reserve.
- Cube potatoes; slice shallots and bell peppers. Combine on large cookie sheet with kosher salt, black pepper, butter and olive oil. Mix with hands to distribute herbs and oil/butter evenly.
- When done, place in oven, roasting anywhere from 45 minutes to 1 hour, depending on how you prefer the tenderness of your vegetables.
- Approximately 20 minutes before vegetables are finished roasting, heat 1/8 cup olive oil in frying pan. When hot, put in chicken breasts (I keep the breasts whole and then cube when still hot, but you can cube ahead of time and then saute in oil, if you prefer), cooking approximately 4 - 8 minutes per side, depending on thickness of breast. (Make sure not to overcook, which will make the chicken dry.) Remove chicken from oil a few moments before fully done, as it will finish cooking with the roasted vegetables.
- Add chicken to roasted vegetable mixture, mixing well. You should have about ten minutes left of roasting time. You may like to add a bit more olive oil to the entire mixture at this point if you think it is needed (for example, if the vegetables look dry).
- Finish roasting until vegetables are at desired tenderness, then remove from oven.
- Garnish with Gorgonzola cheese (or bleu cheese, or your favorite cheese) and serve.
- Note: Finesse is needed with the chicken. If it cooks too long with the roasted vegetables it may dry; if it cooks too little in the oil before being added to vegetables, it may not cook all the way. Watch carefully.
ROASTED VEGETABLE TART WITH GORGONZOLA AND PARMESAN
Serve small wedges as an appetizer or large wedges for a vegetarian main dish.
Yield makes 8 main-dish servings or 16 thin appetizer servings
Number Of Ingredients 15
Steps:
- Position the oven racks so that they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 450°F. Cover a rimmed cookie sheet (half sheet pan) with foil and coat with nonstick spray.
- In a large bowl, toss the eggplant, mushrooms, onion, pepper, squash, and garlic with the olive oil. Spread the vegetables on the prepared pan in an even layer and sprinkle with salt and pepper. Roast on the top rack in the oven for 15 to 20 minutes, until the vegetables are tender. Reduce the oven temperature to convection bake at 375°F.
- Blend together the Gorgonzola, cream cheese, egg, and Parmesan in a small bowl until smooth.
- Roll half of the pastry out to make a 14-inch round. Fit it into the bottom and sides of an 11-inch tart pan. Sprinkle with rosemary and gently press it into the dough. Spread half of the cheese mixture over the dough. Arrange the roasted vegetables on top. Top this with the egg-cheese mixture. Roll the remaining half of the pastry into a 12-inch round and fit it over the filling so it covers the pie. Brush the edges of the bottom crust with water and crimp the top and bottom edges together to seal. Pierce the top crust a few times with the tip of a knife to make steam vents. Bake the tart on the center rack of the oven until golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.
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- Place racks in the upper and lower thirds of the oven and preheat to 450°. Line 2 baking sheets with foil.
- In a large roasting pan, toss the eggplant, mushrooms, shallots, red bell pepper and zucchini with the olive oil and salt and pepper. Roast the vegetables for 12 to 14 minutes, stirring once or twice, until softened.
- Using a handheld electric mixer, beat the Roquefort and cream cheese together until smooth. Add the egg and Parmesan; beat until blended.
- Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2-inch border of dough. Arrange the roasted vegetables on top. Fold the dough up to partially cover the filling, crimping to seal the edges. Bake for 20 to 25 minutes, or until golden, reversing the pans halfway through cooking. Serve the vegetable tarts warm.
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