Grilled Vegetable Tart is a great recipe to help you make use of all of those delicious summer vegetables! Roasting this tart in the oven gives the vegetables a great, deep flavor that will have everyone in your family (even the kids) – asking you to make this tart again soon. We all hear it over and over again….. most of us are not eating enough fruits and vegetables. This tart, along with the flavorful Tomato Ricotta Tart, will provide you with 3/4 of your recommended daily veggie requirement — all in one meal! And what better way to enjoy the fresh flavors of summer than to pile them up on top of a savory cornmeal crust.
Grilled Vegetable Tart
Equipment
- oven
- 1 food processor
- 1 9 inch tart pan
- 1 nonstick pan
- 2 large baking sheets
Ingredients
- ⅔ cup yellow cornmeal
- ⅓ cup whole wheat pastry flour
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 3 tablespoons water
- 2 tablespoons olive oil
- 2 shallots, thinly sliced (about ⅓ cup)
- ½ medium eggplant, sliced thin
- 1 large zucchini, sliced thin
- 3 large tomatoes, sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup low fat (skim) shredded mozzarella cheese
- ¼ cup fresh basil leaves, shredded
- ¾ cup grated light parmesan cheese
Instructions
To make the Crust:
- Preheat the oven to 350 degrees.
- In the bowl of a food processor, combine the cornmeal, flour, and salt; add the butter and oil and pulse the mixture until it forms tiny little balls. Add the water and continue to pulse until a loose dough forms.
- Take the dough out of the food processor and press into the bottom and 1/4 of the way up the sides 9 inch tart pan (if you can find one with a pop out bottom or a removable rim, they make it much easier to unmold when you’re done cooking the tart). If you have pie weights, use them to bake the crust; if not, press aluminum foil along the bottom and sides of the pan (directly on top of the dough) and then pour in some uncooked rice or dried uncooked beans to weigh down the crust. Place the tart pan on a baking sheet for easier handling, and bake it for 10 minutes.
- Remove the tart from the oven and carefully remove the foil with the rice (or beans inside); Discard the both foil and the beans or rice. Return the crust to the oven and continue to bake for it, uncovered, for an additional 5-7 minutes. Remove the pan from the oven and let the crust cool.
To make the Topping:
- Increase the oven temperature to 400 degrees, and heat 1 teaspoon of the olive oil in a nonstick pan over medium heat. Add the shallots to the pan and saute them until soft (about 5 to 6 minutes).
- Spray 2 large baking sheets with cooking spray and arrange the eggplant, zucchini, and tomato slices on them in a single layer; brush the veggies with the remaining olive oil and season them with the salt and pepper.
- Place the baking sheets in the oven and roast the vegetables until they soft (but not browned – about 15 minutes). Remove the vegetables from the oven and let them cool slightly.
- Lower the oven temperature back down to 350 degrees.
- Place the eggplant slices in 2 layers on the bottom of tart and cover them with 1/3 of the mozzarella cheese and a sprinkle of the shredded basil. Then add the zucchini and the shallots, and top with another 1/3 of the mozzarella and a little more basil. Top this layer with the tomatoes, then the rest of the mozzarella cheese, all of the parmesan cheese, and any basil that you may have left.
- Bake the tart for 25-30 minutes (or until the cheese is melted and the vegetables have kind of wilted a little). Remove from the oven, and let it cool for 5 minutes before slicing and serving.
Video
Notes
Cooking Tips
Achieving the best results for your Grilled Vegetable Tart requires a few key tips and tricks. Let me share some insights and expert advice to help you create a masterpiece in your kitchen. Remember, practice makes perfect!
- Preparing the Vegetables: Ensure uniform slicing of your vegetables to ensure even cooking. Aim for slices that are about ¼-inch thick. This will help them cook through without becoming too soft or losing their texture.
- Marinating for Flavor: Consider marinating your vegetables before grilling to infuse them with additional flavor. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs can take the taste to a whole new level. Allow the vegetables to marinate for at least 30 minutes before grilling.
- Grilling Techniques: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the vegetables directly on the grill and cook until they have a nice char and are tender. Keep an eye on them, as grilling times may vary depending on the thickness of the slices.
- Perfecting the Tart Shell: Blind bake the tart shell before adding the grilled vegetables to ensure a crisp and flaky base. Prick the bottom of the shell with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake it in a preheated oven until golden brown, then remove the weights and parchment paper before filling.
- Avoiding Soggy Crust: To prevent a soggy crust, brush the tart shell with a thin layer of beaten egg white before adding the grilled vegetables. The egg white acts as a barrier, preventing moisture from seeping into the crust and maintaining its crispness.
Serving & Storing Your Grilled Vegetable Tart
Now that your Grilled Vegetable Tart is ready to be showcased, let’s explore some delightful ways to serve and enhance this tantalizing dish. Here are a few suggestions to elevate your culinary experience and impress your guests.
- Complementary Sides and Garnishes: Serve Grilled Vegetable Tart with a side of mixed greens dressed in a light vinaigrette to provide a refreshing contrast to the smoky flavors. Sprinkle some crumbled feta cheese or toasted pine nuts on top for added texture and richness.
- Brunch Bonanza: Slice the tart into smaller portions and serve it as part of a brunch spread. Accompany it with crispy bacon, a selection of cheeses, fresh fruits, and a variety of bread or croissants. Your guests will delight in creating their own flavor combinations.
- Picnic Perfect: Pack the tart in a sturdy container and take it on a picnic adventure. Enjoy it with a chilled bottle of rosé wine or a refreshing homemade lemonade. The tart’s portability and versatility make it an ideal centerpiece for an alfresco dining experience.
- Party Pleaser: Cut Grilled Vegetable Tart into bite-sized squares or triangles and serve it as an appetizer at your next gathering. Pair it with a selection of dips such as hummus, tzatziki, or roasted red pepper spread. Your guests will appreciate the delicious and elegant finger food.
- Leftover Magic: If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator. The tart can be enjoyed cold or reheated in a preheated oven at 350°F (175°C) for about 10 minutes. The flavors tend to meld together even more, making it a delightful next-day treat.
FAQs
Can I use store-bought pie crust instead of making my own for the tart?
Absolutely! If you’re short on time, using a store-bought pie crust is a convenient option. Just make sure to follow the instructions on the package for blind baking before adding the Sweet And Spicy Roasted Vegetables .
Can I substitute or add other vegetables to the recipe?
Certainly! The beauty of this recipe lies in its versatility. Feel free to experiment with different vegetables based on your preferences or what’s in season. Just ensure they are suitable for grilling and adjust the cooking time accordingly.
How long can I store the Grilled Vegetable Tart?
You can store any leftovers of the tart in an airtight container in the refrigerator for up to 3 days. Simply reheat it in a preheated oven at 350°F (175°C) for about 10 minutes, or enjoy it cold.
Can I make the tart in advance and reheat it before serving?
Yes, you can prepare the tart in advance and reheat it before serving. Simply store the tart (without the grilled vegetables) and the grilled vegetables separately. Assemble the tart with the grilled vegetables when ready to serve, and reheat it in the oven for a few minutes until warmed through.
Can I freeze the Grilled Vegetable Tart?
While it’s best to enjoy the tart fresh, you can freeze it for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
Elevate your culinary skills with our Grilled Vegetable Tart recipe and learn the secrets to perfect grilling and a crispy tart crust. From cooking tips to serving suggestions, this blog post has you covered. Share the recipe with your fellow food enthusiasts and subscribe to our blog for more delicious recipes.