By Macki West
The other night I was craving roasted vegetables with pasta and I got a little carried away with the amount of veggies to roast. I had a ton leftover, oops. I couldn’t waste them so I decided to whip up a batch of olive oil crust and make a tart. Umm, it was better than the pasta. My kids ate more vegetables in the tart form too. With the pasta they tend to pick around the veggies and just eat the starch, but in a tart form they eat it like a pie. This was such a hit the kids asked for in their lunches today. Doesn’t get better than that!
Roasted Vegetable Tart
Ingredients
Filling:
- 1 zucchini
- 1 yellow squash
- 1/2 red onion
- 2 cloves of garlic, minced
- 1 bunch asparagus
- 1 tub small tomatoes – like cherry or cherubs
Olive oil
- fresh ground sea salt and pepper
- 3/4 cup mozzarella cheese
- 1/2 cup parmesan cheese
Crust:
- 1 1/2 cups whole wheat flour
- 1/2 cup grated parmesan
- 1/3 cup olive oil
- 1/2 cup of water
- salt and pepper
Directions
Preheat oven and pizza stone to 400 degrees. Roughly cut up veggies and place on a rimmed baking sheet. Drizzle with olive oil and salt and pepper and toss to coat. Place in oven for 20 to 25 minutes. Meanwhile, make your crust. Combine the dry ingredients – salt and pepper to taste (I give a twist or two of salt and a few grind of pepper), pour in the olive oil and mix with a fork. Slowly stir int he water until a dough forms. On a lightly floured silpat, press out your down with your hand or roll it. Fold over the edges and fold up to to create an edge, prick with a fork. Remove the veggies and using a pizza peel place the crust onto the pizza stone and bake for 10 minutes. Remove from oven and sprinkle the tart shell with mozzarella, then cover with veggies and top with the parmesan cheese. Place the tart onto the pizza stone and bake for an additional 15 minutes. For added protein, chopped chicken would make a great addition.
Food , Recipes
