Hearty Roasted Vegetable Tart with Eggplant Crust Recipe

Roasted vegetable tart with eggplant crust redefines ordinary ingredients into an extraordinary culinary experience.

Bold flavors and vibrant colors dance across this innovative dish, challenging traditional recipe boundaries.

Mediterranean influences shine through each carefully crafted layer of tender vegetables and crispy base.

Earthy textures and aromatic herbs create a sensory journey that delights the palate.

Nutritious and visually stunning, this tart breaks free from conventional cooking expectations.

Seasonal produce takes center stage, promising a delightful blend of wholesome ingredients and creative technique.

Passionate home cooks will find themselves inspired by this unique gastronomic adventure.

Delicious Pairings for Roasted Eggplant Veggie Tart

• Pair with Fresh Rosé Wine: Complement the vibrant vegetable flavors with a crisp, light rosé that balances the roasted vegetables' richness and cuts through the melted cheese.
• Create a Mediterranean Salad Side: Toss a quick cucumber and tomato salad with olive oil, lemon juice, and herbs to add a refreshing contrast to the warm, cheesy tart.
• Serve with Herbed Quinoa Pilaf: Prepare a light quinoa side dish with fresh herbs like parsley and thyme to echo the tart's Mediterranean-inspired flavor profile and provide an additional protein-rich accompaniment.
• Add a Zesty Herb Dressing: Drizzle a tangy herb-infused vinaigrette made with fresh basil, olive oil, and a touch of lemon to brighten the roasted vegetable tart and enhance its complex vegetable flavors.

Variations on Roasted Veggie Tart That Wow

• Mediterranean Harvest Hub: Swap eggplant crust with roasted red pepper slices, add crumbled feta, and incorporate oregano for a Greek-inspired vegetable tart.
• Rustic Alpine Style: Replace vegan cheese with gruyère, include sautéed mushrooms, and layer with thinly sliced potatoes for a hearty mountain-style vegetable creation.
• Spicy Southwest Fusion: Introduce roasted poblano peppers, sprinkle cumin, add pepper jack cheese, and top with fresh cilantro for a zesty southwestern vegetable tart experience.
• Autumn Garden Palette: Use butternut squash as alternative base, incorporate caramelized onions, mix in sage leaves, and finish with roasted pumpkin seeds for a seasonal vegetable presentation.

Why Roasted Veggie Tart with Eggplant Crust Is a Showstopper

• Craft a Veggie Canvas: Transform ordinary vegetables into an artistic, mouthwatering tart that celebrates fresh, seasonal produce with a stunning presentation that looks like a masterpiece on your plate.
• Enjoy Guilt-Free Indulgence: This plant-based tart offers a nutritious alternative to traditional cheese-heavy dishes, packed with roasted vegetables and vegan cheese that deliver incredible flavor without compromising on taste or texture.
• Master Simple Gourmet Cooking: Create a restaurant-quality dish using straightforward roasting techniques that require minimal culinary skills, making it perfect for home cooks wanting to impress family and friends with minimal effort.
• Quick and Versatile Meal Solution: Prepare this tart in under an hour, making it an ideal option for busy weeknights, weekend brunches, or elegant dinner parties where you want something delicious yet uncomplicated.

Must-Have Ingredients for Eggplant Crust Veggie Tart

• Eggplant: Hearty vegetable that creates a delicious and nutritious crust with rich, meaty texture.
• Olive Oil: Essential for roasting and adding rich flavor to the vegetables.
• Salt and Pepper: Classic seasonings to enhance the natural taste of the ingredients.

• Zucchini, Yellow Squash: Fresh summer vegetables with mild, delicate flavors that roast beautifully.
• Grape Tomatoes: Sweet and juicy addition that brings bright color and intense flavor.
• Asparagus: Tender green vegetable that adds elegant texture and earthy taste.

• Fontina, Asiago, Parmesan Cheese: Combination of creamy and sharp cheeses that provide rich, complex flavor profile.
• Basil, Parsley: Fresh herbs that add vibrant color and aromatic finish to the tart.

How to Build a Roasted Vegetable Tart with Eggplant Base

Step 1: Warm Up the Oven

Crank the oven to a toasty 425°F, getting ready for a veggie adventure.

Step 2: Prepare Eggplant Base

• Grab a sheet pan
• Drizzle olive oil across the surface
• Lay out eggplant slices carefully
• Sprinkle with salt and pepper
• Add another light drizzle of olive oil

Step 3: Roast Vegetable Magic

• Place eggplant slices in the oven
• Roast until slices turn golden and soft
• Remove and set aside
• Repeat same process with zucchini and yellow squash
• Leave asparagus and grape tomatoes raw

Step 4: Create Tart Foundation

• Take a tart pan
• Line bottom and sides with roasted eggplant slices
• Let edges create a beautiful scalloped rim
• Spread generous layer of vegan cheese across bottom

Step 5: Decorate with Colorful Vegetables

• Arrange roasted zucchini slices
• Add yellow squash pieces
• Scatter asparagus
• Sprinkle grape tomatoes
• Top with additional shredded cheese

Step 6: Bake to Perfection

• Place tart pan on baking sheet
• Slide into oven at 400°F
• Bake for 15-20 minutes
• Watch for golden brown cheese and melted surface

Step 7: Serve with Flair

• Let tart cool slightly
• Sprinkle fresh chopped basil
• Garnish with parsley
• Slice and enjoy your masterpiece

Tips for Crisping Up That Eggplant Tart Crust

• Slice Eggplant Evenly: Use a sharp mandoline or knife to create uniform eggplant slices for consistent roasting and a beautiful tart presentation.
• Drain Moisture Carefully: Pat roasted vegetable slices with paper towels to remove excess moisture, preventing a soggy tart base.
• Layer with Precision: Overlap eggplant slices slightly when creating the crust to ensure a sturdy and visually appealing foundation.
• Cheese Distribution Technique: Grate cheese finely and sprinkle in a light, even layer to help it melt smoothly without overwhelming the vegetables.
• Fresh Herb Finale: Chop basil and parsley just before garnishing to preserve their vibrant color and maximize fresh flavor bursts.

Smart Storage for Roasted Veggie Tart with Eggplant

• Refrigeration: Store leftover tart in an airtight container for up to 3 days, keeping the vegetables and crust crisp and fresh.
• Reheating Oven Method: Warm the tart at 350°F for 10-12 minutes to restore its original crispiness and maintain the melted cheese texture.
• Microwave Option: Heat individual slices for 30-45 seconds, watching carefully to prevent soggy edges and preserve the vegetable's integrity.

Roasted Vegetable Tart with Eggplant Crust Recipe

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4.8 from 11 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Roasted vegetable tart showcases Mediterranean flavors with an innovative eggplant-based crust. Colorful layers of zucchini, bell peppers, and tomatoes create a delightful canvas that invites you to savor each Mediterranean-inspired bite.

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Ingredients

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Roasted Vegetable Tart with Eggplant Crust

Main Vegetables:

• 3 medium eggplants, sliced lengthwise into 0.5 inches (1.27 centimeters) pieces
• 2 zucchini, cut on the diagonal
• 1 yellow squash, cut on the diagonal
• 6 to 8 small asparagus
• 1 handful of grape tomatoes, halved

Cheese:

• 1 shredded mix of fontina and asiago cheeses
• 2 tablespoons (30 milliliters) grated Parmesan cheese

Seasonings and Oils:

• Olive oil for drizzling
• Salt to taste
• Pepper to taste

Garnish:

• Chopped basil
• Chopped parsley

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Instructions

1. Transform the oven into a culinary hotspot by setting the temperature to 425°F, preparing for a vegetable symphony.
2. Drizzle olive oil generously across a sheet pan, creating a glistening canvas for eggplant transformation.
3. Artfully arrange eggplant slices on the pan, seasoning with a delicate sprinkle of salt and pepper, then anoint with another shimmer of olive oil.
4. Roast the eggplant until they morph into golden, supple sheets that bend with elegant flexibility, then carefully set aside.
5. Repeat the roasting ritual with zucchini and yellow squash, coaxing out their natural sweetness and tender texture.
6. Craft a rustic foundation by draping the roasted eggplant slices around the tart pan, allowing their edges to create an organic, scalloped border.
7. Blanket the eggplant base with a luxurious layer of shredded vegan cheese, ensuring complete coverage.
8. Choreograph a colorful vegetable ballet by positioning roasted zucchini, yellow squash, crisp asparagus, and vibrant grape tomatoes across the cheesy landscape.
9. Dust the vegetable tableau with an additional veil of shredded cheese, maintaining the visual integrity of each ingredient.
10. Slide the tart onto a baking sheet and nestle into the 400°F oven, allowing 15-20 minutes for the cheese to melt and develop a golden crown.
11. Rescue the tart from the oven and let it rest momentarily, allowing flavors to harmonize.
12. Conclude the culinary performance by scattering freshly chopped basil and parsley, adding a final flourish of herbaceous brightness.

Notes

• Snap-quick roasting transforms ordinary vegetables into a stunning, flavor-packed tart centerpiece that surprises and delights.
• Layering colorful vegetables creates a rustic, artisan-style presentation that looks professionally crafted yet effortlessly homemade.
• Smart cheese placement ensures maximum melting coverage while keeping each vegetable’s unique texture and color visible during baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg