Roasted Vegetable Tart
This Roasted Vegetable Tart is beautifully delicious . It has been one of my signature dishes since I first tried out the recipe in July 2011. It is served at room temperature and is one of my go-to recipes when entertaining. It can be made in advance and assembled just before serving. It has vibrant appetizing colors and deep rich flavors.
I choose different capsicum colors so the end result is prettier. Don’t worry about the amount of garlic; when roasted, it gives mild sweet flavors to this recipe (and is easy to digest!).
You can present this dish in one big tart or small individual tartlets. I’ve tried them all and it is always a huge success.
I hope you like it as much as we do.
Bon Appétit!
Roasted Vegetable Tart
Recipe credits: Rafaella Sargi
Serves 6 to 8
Pâte Brisée Ingredients
9 oz (250 g) All Purpose Flour
4 ½ oz (125 g) Unsalted Butter
1 teaspoon Salt
4 tablespoon Cold Water
Roasted Vegetable Ingredients
2 Tomatoes
1 Eggplant
1 Orange Capsicum
1 Yellow Capsicum
2 Zucchinis
1 Red Onion
5 Garlic Cloves
3 Fresh Thyme Sprigs
2 Fresh Rosemary Sprigs
4 tablespoon Extra Virgin Olive Oil
Salt
Black Pepper
Dressing Ingredients
1 Tablespoon Honey
3 Tablespoon Olive Oil
½ Tablespoon Balsamic Vinegar
Salt
Black Pepper
Directions
Scale and prep all the ingredients.
You will need a food processor (fitted with the blade attachment), two large bowls, one large baking sheet, aluminum foil, tart pan (or individual tartlet pans), parchment paper, pie weights (or dried beans) and a wire rack.
Pâte Brisée Directions
In the bowl of a food processor fitted with the blade attachment, put the flour, butter, salt and water. Pulse until crumbly. Do not over mix the dough. With your hands, assemble the dough into a ball. Cover in plastic wrap and let it rest in the fridge for two hours. Roll out the dough between two parchment papers or on a floured surface. Line one big tart pan or multiple small individual tartlet pans with the dough, arrange the edges to have a nice finished product and let it rest for 30 minutes in the fridge. (if not using the same day, you can freeze the dough at this point. Cover tightly with plastic wrap, label (name of the recipe and date) and keep in the freezer until ready to use).
Heat the oven 400F (200C).
Line the dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is dry, about 15 minutes. Remove from the oven, lift out the weights and parchment paper and put the crust back in the oven for another 10 to 15 minutes until fully cooked and lightly golden. Transfer to a wire rack and let it cool completely.
Roasted Vegetable Directions
Wash and cut all the ingredients in medium size pieces, around 1 ½ inch (4 cm) chunks and put them in a large bowl. Drizzle the vegetables with olive oil, salt and pepper and mix until well coated. Line a large baking sheet with aluminum foil and spread the vegetables evenly. Add the fresh herbs and roast in a hot oven for 45 minutes to an hour mixing the vegetables twice.
Meanwhile, mix all the dressing ingredients in a large bowl and set aside.
Once the vegetables are roasted, add them to the dressing bowl, mix gently to evenly coat them with the dressing. Set aside and let it cool. You can also prepare the vegetables one day in advance and keep them marinating in the dressing in the fridge over night.
Once the tart crust is completely cooled, spoon the mixed vegetables and serve at room temperature.
Note: Don’t cut the vegetables too small, they will become mushy once roasted and coated with the dressing.
Adapted from Petits Plats Entre Amis.
