roasted vegetable tart
We’re going to use the first portion of the roasted vegetables from yesterday’s post in this recipe. You will need to estimate and set aside 1/4 of the yield from each vegetable, keeping them separated. Then make a tart crust (or you could just use 1 sheet of puff pastry). I link you to a tart dough recipe here on the blog. You’ll only need half of it, but go ahead and make the full amount. You will love this tart and you’ll want to make it again, I promise! So make the full amount and freeze the other half of the dough and it’ll be even easier to make the next time.
I served the tart at a dinner party atop baby greens that were lightly coated with this vinaigrette, but straight up is great too.
P.S. I’m just sorry that I served it on this bright peppermint stripe platter (hey, it was still the Christmas season) because it totally distracts from how bright and colorful the tart is. Go back up and see the top photo for proof of that!
Roasted Vegetable – Goat Cheese Tart
1/2 tart crust recipe from HERE
4 ounces goat cheese, room temperature
4 ounces cream cheese, room temperature
2 tablespoons freshly grated Parmesan cheese, divided
Salt and freshly ground pepper
1/4 of the Roasted Vegetable yield from HERE, (peppers, thinly sliced; eggplant, fennel, and onion, roughly chopped)
Roll out the tart crust dough into a 16 x 7-inch rectangle. Line a 13 x 3.5 x 1-inch rectangular tart pan with the dough, pressing firmly into the corners, cut off any excess draping over the sides. Lightly poke the bottom of the crust with a fork and Refrigerate for at least 15 minutes.
Move one of the oven racks to the center of the oven and preheat to 400 degrees. Blind bake the chilled crust for 12 minutes, or until set and lightly browned. Remove from oven and set aside to cool slightly while you prepare the filling.
Using an electric mixer combine the goat cheese, cream cheese, and 1 tablespoon of the Parmesan cheese in medium bowl until smooth. Add egg and mix on high until smooth and creamy, for about 1 minute. Season with salt and pepper.
Spread the cheese filling evenly over the bottom of the tart shell. Arrange the roasted vegetables decoratively, in horizontal rows, over the filling.
Bake the tart until the filling and topping are heated through and the crust is golden brown, 20 to 25 minutes.
Remove from oven and immediately sprinkle the top with the remaining 1 tablespoon Parmesan cheese. Let cool 5 minutes before cutting and serving. (May also be served at room temperature.)
Serves 6 to 8