ROASTED VEGETABLE TART RECIPE RECIPES

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ROASTED VEGETABLE TART | BETTER HOMES & GARDENS



Roasted Vegetable Tart | Better Homes & Gardens image

Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 12 minutes

Prep Time 30 minutes

Yield 2 tarts (16 servings)

Number Of Ingredients 14

1 medium zucchini, sliced 1/4 inch thick
1 cup bite-size strips red and/or yellow sweet pepper
1 small red onion, cut into thin wedges
4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 9 ounce package frozen artichoke hearts
Nonstick cooking spray
1 15 ounce package folded, refrigerated unbaked pie crusts (2 crusts)
1 5 ounce container semisoft cheese with garlic and herb
1 3 ounce package cream cheese, softened
2 teaspoons milk
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake, uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.
  • Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.
  • Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold pie crusts according to package directions. Place each pie crust on a prepared baking sheet.
  • In a large bowl, beat semisoft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the pie crusts. Fold pie crust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.
  • Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. Makes 2 tarts (16 servings).

Nutrition Facts : Calories 201 calories, CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 14 g, ProteinContent 3 g, SaturatedFatContent 6 g, SodiumContent 219 mg

RUSTIC ROASTED VEGETABLE TART RECIPE: HOW TO MAKE IT



Rustic Roasted Vegetable Tart Recipe: How to Make It 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

Total Time 01 hours 05 minutes

Prep Time 45 minutes

Cook Time 20 minutes

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 crust
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

Steps:

  • Preheat oven to 450°. In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake until vegetables are tender and moisture has evaporated, 25-30 minutes, stirring every 10 minutes., On a lightly floured surface, roll crust into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place crust on prepared pan. Spoon vegetable mixture over crust to within 1-1/2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Brush with remaining oil., Bake until crust is golden brown, 20-25 minutes. Sprinkle with cheese. Cut into wedges. If desired, sprinkle with basil.

Nutrition Facts : Calories 219 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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