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Sometimes, you just know a dish is going to taste amazing based entirely on its presentation. The colors, the smell, the way it all magically fits together just scream, “Eat me! Clearly, I am delicious!”
This vegetable tart is just that: a beautiful veggie-filled pastry tart with fresh herbs and olive oil roasted until vegetables are tender and pastry is crispy. Serve as a simple, easy dinner entree, or a lovely side-dish to an even more complicated meal and you’ll have a meal as tasty as its clearly delicious presentation.
Vegetable Tart
The idea for this simple veggie-tart came from Deb over at Smitten Kitchen. You can see the original inspiration–an open-faced Ratatouille Tart–for an idea of just how beautiful and delicious this concept is.
Ingredients:
* 1 zucchini, washed and sliced into circular rounds
* 12 ounces mushrooms, washed and sliced
* 1 large handful cherry tomatoes, washed and halfed
* basil infused olive oil, to taste
* salt and pepper, to taste
* 1 sheet butter pastry (i.e., Pillsbury), or homemade butter crust, rolled out and ready to use
1.) Preheat oven to 350F. Begin by prepping your vegetables: chop zucchini, tomatoes, and mushrooms. Set aside.
2.) Roll out butter pastry and line a large baking sheet with pastry.
3.) Now, get your vegetable-tart-zen-face on: fill tart with zucchini, tomatoes, and mushrooms. I usually do single lines of each vegetable, but you can certainly integrate them. Once filled with vegetables, roll up leftover edges of pastry to create a thick crust, or barrier all around the dish. Drizzle with olive oil, salt and pepper, and any italian herb you prefer (i.e., basil, thyme, etc.).
4.) Bake in oven for 15-25 minutes, or until crust is golden brown, ad vegetables are fully cooked.
5.) Plate and serve. Makes 4 servings. Enjoy!
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2 Comments
Will
October 4, 2010 at 3:07 pmI’m going to try to make this tonight! But I picked puff pastry instead of butter pastry – does that make a difference? I have to go back to the store for cat food anyway, so I can pick up the other kind if it would be better that way. However, I’m tempted to try it just to see what happens!
Also, basil infused olive oil… I have olive oil and fresh basil. Do I chop the basil, toss it in the olive oil and let them hang out together for a while? Or does heat need to get involved?
Helana
October 17, 2010 at 1:13 pmHey Will! Thanks for trying out the recipe! Actually, Puff Pastry is my favorite, so I always suggest the “Puff” stuff if you have it on hand. The butter pastry works the same, it’s just a little more solid and less airy/flaky. Either one works great for this recipe.
As for the basil infused olive oil, there are several ways to infuse olive oil with an herb. For this recipe, I used pre-infused olive oil (one from Vom Fass New Orleans) which you can make at home: just chop the basil, add it to the olive oil and allow it to sit for around two weeks (I discuss this process in the “Basil Infused Olive Oil” Post). Or, you can just add the basil to the olive oil while you’re cooking and it works the same way.