Description
Crisp Mediterranean roasted vegetable tart with eggplant crust combines fresh seasonal produce and rich herb-infused flavors. Elegant layers of vegetables showcase classic French culinary techniques you can savor with each delightful bite.
Ingredients
Scale
- 3 medium eggplants, sliced lengthwise into 0.5 in (1.27 cm) pieces
- 2 zucchini, cut on diagonal
- 1 yellow squash, cut on diagonal
- 6–8 small asparagus
- 1 handful grape tomatoes, halved
- 1 cup (240 ml) shredded fontina and asiago cheese mix
- 2 tbsps (30 ml) grated Parmesan cheese
- olive oil for drizzling
- salt to taste
- pepper to taste
- chopped basil
- chopped parsley
Instructions
- Preheat Oven: Calibrate the oven to 425°F, creating an ideal thermal environment for vegetable roasting.
- Prepare Pan: Coat a sheet pan with olive oil, establishing a non-stick foundation for vegetable transformation.
- Roast Vegetables: Arrange eggplant, zucchini, and yellow squash slices on the pan, seasoning with salt and pepper. Drizzle with olive oil and roast until edges caramelize and textures become tender and golden.
- Construct Tart Base: Line a tart pan with roasted eggplant slices, allowing edges to create an organic, slightly overlapping border that serves as a delicate foundation.
- Layer Cheese: Distribute vegan cheese across the eggplant base, ensuring complete and even coverage.
- Vegetable Arrangement: Strategically position roasted zucchini, yellow squash, asparagus, and grape tomatoes atop the cheese layer, creating a visually appealing and balanced composition.
- Final Cheese Embellishment: Sprinkle an additional layer of shredded cheese over the vegetable landscape.
- Bake and Finish: Transfer the tart to a baking sheet and slide into the 400°F oven. Bake for 15-20 minutes until cheese melts and develops a golden, appetizing crust.
- Garnish and Serve: Remove from oven, allow brief cooling, then garnish with freshly chopped basil and parsley to introduce a vibrant, herbaceous note.
Notes
- Preheat Precisely: Maintain exact 425°F for optimal vegetable caramelization and even roasting.
- Oil Generously: Create a non-stick surface and enhance flavor by coating sheet pan thoroughly with olive oil.
- Slice Uniformly: Cut vegetables to similar thickness ensuring consistent cooking and beautiful presentation.
- Season Strategically: Use salt and pepper sparingly to enhance natural vegetable flavors without overwhelming the dish.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 9
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg