Skip to main content

Rustic Vegetable Tart

In 2006, I'd never even tried eggplant, but I wanted to.  I put a call out on the Taste of Home community asking for suggestions.  I got some great ones.   Over the years, I've made a lot of eggplant dishes, but a lot of them were based off breaded and fried disks.     This time I wanted something different.   I also had some zucchini and tomatoes from the farm, and a nice yellow pepper.    I did a search and found this recipe.  

It was too hot to run the oven for very long, so I sliced the eggplant instead of cutting it into chunks.  I also sliced the tomatoes and used half what the recipe called for.    The pepper I cut into long strips.   I laid out all the veggies one type at a time on the pastry with a little drizzle of olive oil, sprinkle of salt & pepper.   Over the top tomato layer, I scattered the yellow bell pepper, some minced jarred garlic, more salt & pepper, drizzle of oil and the shredded parmesan cheese.

I baked this on Wednesday to have for Thursday night's dinner.   We had a family emergency so we weren't home last night.  Unable to wait any longer, I had a slice this morning for breakfast.    It held up great in the fridge, reheated fantastic.    I'm tempted to try freezing a slice or two so that I can have that taste of summer in February when there's 3 feet of snow on the ground.   Thank you to Marie R for your wonderful recipe!

* Exported from MasterCook *

                      Rustic Vegetable Tart

  1              sheet  refrigerated pie pastry
  1         tablespoon  cornmeal
  1              small  eggplant -- cut into 1/4 inch slices
  1              large  zucchini -- cut into 1/4 inch slices
2             plum tomatoes, sliced
  1             medium  sweet yellow pepper -- cut in thin strips
  4        tablespoons  olive oil -- divided
  2                     teaspoons minced jarred garlic
  salt and & pepper
  2        tablespoons  shredded parmesan cheese
                     Dried basil

 Use parchment to line a cookie sheet, or sprinkle it with cornmeal.  Roll pastry out to a 13" circle on a lightly floured surface.    Move to prepared sheet.  Lay out a layer of eggplant on the pastry, drizzle with olive oil, a bit of salt & pepper, leaving about 1 1/2" border.  Repeat with zucchini, and tomato.  Top with yellow pepper.  Scatter garlic over the top of the vegetables.  Fold up edges of pastry over filling, leaving center uncovered.  Add parmesan cheese to center.   Brush pastry with oil.

Bake at 450' for 20-25 minutes or until golden brown.. Cut into wedges. Garnish with dried basil if desired.



Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f