Roasted Vegetable Tart

 

Roasted Vegetable Tart

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1/4 cup ice water

For the filling:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

Make the crust:

1. In a medium bowl, whisk together the flour and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, tossing with a fork until the dough comes together.
4. Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the filling:

1. Preheat oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the bell peppers and zucchini and cook for 5 more minutes, or until slightly softened.
4. Stir in the cherry tomatoes and cook for 2 more minutes.
5. Add the vegetable broth and bring to a simmer.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Assemble and bake the tart:

1. Roll out one half of the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom.
2. Spread the vegetable filling evenly over the crust.
3. Roll out the remaining dough and cut into strips. Arrange the strips over the filling in a lattice pattern.
4. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
5. Let cool for 10 minutes before serving.

Nutrition Information (per serving):

• Calories: 300
• Fat: 15g
• Protein: 10g
• Carbohydrates: 30g

Tips:

• You can use any combination of vegetables for this tart.
• For a vegetarian option, use vegetable broth instead of chicken or beef broth.
• To add a little spice, add a pinch of red pepper flakes to the filling.
• Serve the tart warm or at room temperature.