Roasted Veggie Tarts Recipes

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RUSTIC ROASTED VEGETABLE TART



Rustic Roasted Vegetable Tart image

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

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

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.

ROASTED VEGGIE TARTS



Roasted Veggie Tarts image

Ashley Wood of Winnipeg, Canada uses a mini-muffin tray to form the shells of her crowd-pleasing butternut squash and zucchini mini-tarts. The vegetable filling is made quick and easy by using a wok to cook the vegetables. "I do advise to make more than needed ...because they vanish off the plate quickly!" she warns.

Provided by Tara Parker-Pope

Time 45m

Yield Makes 20 tarts

Number Of Ingredients 14

1 1/2 tablespoons olive oil
1 onion, minced
1 garlic clove, minced
1 butternut squash, cut in large dice
1 zucchini, chopped
1 red bell pepper, chopped
1 tablespoon fresh oregano
1 tablespoon ground cumin
1 tablespoon ground oregano
1/2 cup vegan margarine
3 tablespoons organic sugar
1/2 teaspoon sage
Sprinkle of sea salt
1 1/4 cup whole wheat flour

Steps:

  • Preheat oven to 325 degrees.
  • Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
  • Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
  • In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
  • Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
  • Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
  • Bake for 20-25 minutes and serve immediately.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 10 grams

ROASTED VEGGIE PUFF PASTRY TART



Roasted Veggie Puff Pastry Tart image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 to 8 appetizer portions

Number Of Ingredients 9

2 Roma tomatoes, cut into 1/4-inch slices
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 large Spanish onion, thinly sliced
One 12-by-8-inch rectangle frozen puff pastry, thawed
1 egg white, beaten
8 ounces goat cheese, crumbled
4 fresh basil leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the tomato slices on a baking rack and sprinkle with salt. Set aside.
  • In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes. Set aside.
  • Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan. Poke the bottom of the pastry with a fork evenly throughout. Reserve the trimmings. Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust. Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions. Layer the tomatoes on top in decorative circles. Season with salt and pepper.
  • Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes. Garnish with fresh basil.

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

  • Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
  • Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
  • While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
  • Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

ROAST VEGETABLE AND FETA TARTS



Roast Vegetable and Feta Tarts image

These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine "Burke's back yard". I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid!

Provided by Lorelle in Australia

Categories     Lunch/Snacks

Time 2h

Yield 6 pies, 6 serving(s)

Number Of Ingredients 9

600 g kumara or 600 g sweet potatoes
2 red capsicums
2 zucchini
2 red onions
olive oil flavored cooking spray
3 sheets shortcrust pastry
100 g creamy feta, crumbled
4 eggs
1/2 cup cream

Steps:

  • Preheat the oven to 180°C
  • Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
  • Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
  • Set aside to cool, then peel the capsicums and cut into smaller pieces.
  • Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
  • Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
  • Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
  • Bake for 35 minutes until set.
  • These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!

ANY VEGETABLE TART



Any Vegetable Tart image

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

1/2 cup shredded Gruyère or Cheddar (optional)
1 large egg, at room temperature
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional)
Kosher salt and black pepper
3/4 cup crème fraîche or mascarpone
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
2 to 3 cups sliced vegetables (see Tip)
4 scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
4 thyme or rosemary sprigs
Extra-virgin olive oil
Microgreens, torn soft herbs or baby lettuces, for serving
Lemon or lime wedges, for serving

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.

OTTOLENGHI'S VERY FULL ROASTED VEGETABLE TART



Ottolenghi's Very Full Roasted Vegetable Tart image

A fantastic Mediterranean feast, full to the brim with roasted vegetables. Serves four to six. I think it would work well with phyllo too. This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty".

Provided by blucoat

Categories     Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

1 red bell pepper
1 yellow bell pepper
100 ml olive oil
1 eggplants or 1 aubergine, cut into 4cm dice
salt and black pepper
1 sweet potato, peeled and cut into 3cm dice
1 small zucchini or 1 small courgette, cut into 3cm dice
2 medium onions, thinly sliced
2 bay leaves
300 g shortcrust pastry
8 fresh thyme sprigs, picked
120 g ricotta cheese
120 g feta
7 cherry tomatoes, halved
2 medium free-range eggs
200 ml double cream

Steps:

  • Heat the oven to 230C/gas mark 8. Cut around the pepper stalks, then lift out and discard, along with all the seeds. Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
  • Mix the aubergine with four tablespoons of oil and season. Tip into a big baking tin and place on the shelf below the peppers. After 12 minutes, add the sweet potato, stir and roast for 12 minutes more. Now add the courgette, stir and roast for a further 10-12 minutes. By now, the peppers should be brown and the vegetables cooked. Remove everything from the oven and turn the heat to 160C/gas mark 2½. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
  • Meanwhile, heat two tablespoons of oil in a frying pan on medium heat. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet. Discard the bay and set aside.
  • Grease a 22cm loose-bottomed tart tin. Roll the pastry to a 3mm-thick circle large enough to line the tin with some overhang. Press it into the edges. Line with baking parchment and fill with baking beans. Bake blind for 30 minutes, lift out the paper and beans, and bake for 10-15 minutes more, until golden brown. Remove and allow to cool a little. Spread the onions over the bottom, then top with roasted veg. Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up. Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top. Bake for 35-45 minutes, until the filling sets and turns golden. Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.

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From myrecipes.com


ROASTED VEGGIE TART WITH POTATO CRUST - VEGETARIAN | VEGAN
2014-11-18 Roasted Veggie Tart. Skip to content . [email protected]. Facebook Twitter Instagram YouTube Pinterest. Search for: Home; Indian. Indian Cooking; Indian Spices; Lentils and Pulses ...
From globalvegetarian.ca


ROAST VEGETABLE TART RECIPE - HIGH TEA SOCIETY
2017-07-05 Instructions. Combine flour, butter and egg yolks in food processor. Add water to form a firm dough. Chill and roll to thin dough. Line tart tins and blind bake at 200C for 15-20 minutes until just golden. Place thin layer of parmesan cheese in the baked shells. Make a base with the baby spinach leaves, add onion, eggplant, pumpkin and roast ...
From highteasociety.com


ROASTED VEGETABLE TART RECIPES ALL YOU NEED IS FOOD
Feb 10, 2021 · Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette from The Roasted Root – Roasted Vegetable Quinoa Salad with roasted sweet potato, carrots, butternut squash, walnuts, … From theroastedroot.net
From stevehacks.com


VEGETABLE TART RECIPES | BBC GOOD FOOD
Double cheese & spring vegetable tart. 14 ratings. This savoury make-ahead tart has a delicious crumbly base – no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas.
From bbcgoodfood.com


ROAST VEGETABLE TART - OTTOLENGHI
Lightly grease a 16-18cm tart tin with a removable base. Roll out the pastry to a circle roughly 3mm thick and large enough to line the base and sides of the tin, plus extra to hang over the edge. Carefully line the tart case with the pastry, making sure you don't puncture it. Press the pastry so it covers the base and sides of the tin, with ...
From ottolenghi.co.uk


ROASTED VEGETABLE TART - VEGAN FOOD & LIVING
Method. Preheat oven to 180 degrees. Chop veggies and place peppers and parsnip on a baking tray and roast for 30 minutes. Spread the ajvar on top of the pastry sheet, then place the leeks, peppers and parsnip on top. Sprinkle some sea salt, paprika and oregano on top and bake for 15-20 minutes until the pastry is golden brown.
From veganfoodandliving.com


CHEESY ROASTED VEGETABLE TART RECIPE - RECIPELAND.COM
Place the tart pan on a baking sheet. Spread black olive paste over the bottom of the crust. Top with the roasted vegetables. Squeeze out the cloves onto the vegetables. Sprinkle with crumbled goat cheese. Bake the tart until the edges are golden brown, about 28 minutes. Let cool for 15 minutes before removing the pan.
From recipeland.com


ROASTED VEGETABLE AND FONTINA TARTS RECIPE - EILEEN DASPIN | FOOD …
Preheat the broiler and position a rack 8 inches from the heat. In a bowl, combine the oil and garlic. Brush the eggplant slices with 1 1/2 tablespoons of the …
From foodandwine.com


EASY VEGETABLE TART WITH CARROTS, FENNEL AND CHèVRE RECIPE
2022-02-14 Prepare the dough: Into a food processor fitted with the metal blade, add the whole-wheat flour, all-purpose flour, and 1/2 teaspoon Kosher salt. Scatter the cubed butter over the flour. Pulse the food processor until the ingredients clump together like little peas. Add the water and run the food processor for several seconds (about 8 to 10 ...
From simplyrecipes.com


ROASTED VEGETABLE TART - VEGETARAIAN
2015-04-08 Preheat the oven to 180°C. Dice the vegetables and spread out in a large baking dish. Drizzle with olive oil and seasoning. Mix to coat all the vegetables put in the oven to roast for 30 minutes. Take the vegetables out of the oven and lay the pastry onto a baking tray.
From vegetaraian.com


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