So this was one such Saturday evening, I had some lovely vegetables at home and I had two options of what I could do with them – one was a pizza and the other was something that I’d been wanting to try for a while now, a roasted vegetable tart.
I’ve had quite a few savoury tarts and I found them very delicious. I wanted this tart to have a crumbly but wholesome base that would be the perfect backdrop for the roasted vegetables to shine against. So I used a shortcrust pastry recipe that I’m very comfortable with, here it is.
Roasted Vegetable Tart
1 recipe of shortcrust pastry, mentioned above
2 tbsp of grated Cheddar, Mozarella & Parmesan
For the filling
1 cup of broccoli florets, chopped
1 each of red and yellow bell pepper, de-seeded and chopped
1/2 cup of baby corn, peeled and chopped
3-4 stalks of Asparagus, chopped
1 large tomato, chopped
1 cup of zucchini, chopped
1 large onion, chopped
2 tsp of Olive oil
1 tsp of dried Basil
Salt & pepper to taste
Mix all the above ingredients together, adjust the seasoning and spread it out on a baking tray. Roast the vegetables for about 15 minutes at 160 degrees or until they have turned a nice brown. Once done, remove from the oven and allow it to rest for a while.
Prepare the shortcrust pastry as per the recipe.
Put the roasted vegetables into the tart base. Sprinkle some more dried Basil on top of this. Sprinkle the grated cheese after this and bake in the oven for 10 minutes or until all the cheese has melted. Serve hot with a simple lettuce on the side.