Rustic Roasted Vegetable Tart

12 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

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