Roasted Vegetable Tart

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Roasted Vegetable Tart in Short Crust Pastry

Foodie Lit

I love savory and this Roasted Vegetable Tart checks every box of fabulous taste and very pretty presentation. There is something about roasting vegetables that brings out their sweetness and flavor. Vary the vegetables, picking your favorites. Jazz up these roasted vegetables with this fabulous Short Crust Pastry. To save time on serving day, roast the veggies a day or two ahead of time and assemble the tart on the next day.

This tart is perfect as a side dish or a light main course. I served it one day as a side and then next as a light lunch. Worked marvelously both days.

Review & Recipe

A crisis for many families occurs when an individual becomes sick or injured and a family member becomes a caregiver. US Staff Sergeant Logan Slater’s battle with a life-threatening injury is one military families often face.

In Allegiance, Keri Slater’s marriage is put to the test. Logan’s serious injuries force Keri to become a caregiver, emotionally and physically taxing. Her difficult role is compounded by an overheard conversation revealing that Logan had an affair with her best friend and there was a pregnancy. Keri is heartbroken and angry and yet keeps her allegiance to Logan.

The strong development of the novel’s characters, the difficult situations that test the strongest of families and the love that ultimately emerges makes this a heartwarming story. Honor and loyalty to country, sadly not always seen these days, reminds us that this same allegiance binds families and communities.

Roasted Vegetable Tart in Short Crust Pastry

Serves: 4

Short Crust Pastry

1 cup (120g) flour

pinch of salt

4 tablespoons (60g) butter, cubed

3 tablespoons (45ml) cold water

Filling

2 tablespoons (30ml) butter

1/4 cup (60ml) olive oil

2 garlic cloves

1 small eggplant, sliced into 1/4” thickness

1/2 medium red onion, sliced thinly

2 cups, 250g small zucchini or yellow squash sliced diagonally

2 cups, 250g mushrooms, chopped or sliced

Kosher salt and freshly ground black pepper, to taste

Custard

5 large eggs

1 cup (250ml) milk of choice

Pastry
1. Pulse flour, salt and butter/margarine in food processor until well combined. With motor running, slowly add just enough water to bind ingredients, forming a dough. Wrap dough in plastic or sealed container and chill for 20 minutes in refrigerator. You can leave it overnight it you want to make the dough the day before.
2. Preheat oven to 350 F. Cut parchment paper larger than you need for the crust or lightly flour a clean surface and roll out the pastry to fit a deep, 8” or 20cm-diameter cake pan.
3. Line the base and sides of the pan with the parchment paper, gently roll the pastry into the pan, smoothing any creases and patching where needed.
4. Add parchment paper of aluminum foil on top of crust and up the sides. Add cup uncooked beans or a weight chain to hold pastry in place and bake the empty shell (it’s called baking blind) for 10 minutes. Pick up parchment paper or aluminum foil. Remove from crust and continue to bake 10 minutes.

Vegetable Filling
1. Preheat oven to 400 F (180°C).
2. Cut off top edge of garlic. Wrap I aluminum foil. Roast garlic for 40 minutes.
3. Add eggplant, red onion, and zucchini on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until vegetables are slightly golden.
4. Place mushrooms on parchment lined pan, drizzle with olive oil, sprinkle with kosher salt and ground pepper and roast for 10 minutes or until golden.f
Custard
1. Mix together eggs and milk of choice. If you are adding cheese, add it to the egg/milk mixture.
Assembly
1. Place red onion, then eggplant, zucchini and then mushrooms on top. Squeeze roasted garlic on top. baked shell. Pour custard over the vegetables.
2. Bake until the filling has just set, about 30 minutes. Remove from oven. Let the tart rest before taking out of the cake pan. This is easy with the with parchment paper lining the pan.
3. Place tart on parchment lined baking tray and bake for a further 10 minutes to make the bottom crust a bit crusty.

Expandthetable suggestions

Dairy free for me: Use non-dairy margarine in crust. In the tart, use a non-dairy milk, such as almond or soy milk.

Make it Cheesy: Add 1/4 cup grated Swiss cheese, 4 tablespoons Parmesan grated to custard in step 4.

Add other vegetables: Roast sliced bell peppers, potatoes, cherry tomatoes

Adapted from Foodandhome.com