Roasted Vegetable Tart with Eggplant Crust

 Here’s an all vegetable tart with an extra healthy spin on a it because there’s no pastry involved when putting it together!

 Thick sturdy slices of roasted eggplant form the perfect crust to encase all your vegetables, it’s healthy, much lighter and very pretty in it’s presentation.

 Simple to do with just a little prep work of roasting or grilling your vegetables ahead of time, then all you do is layer the cooked eggplant all around your tart pan, your favorite cheese will bind it all together.

 Arrange all your vegetables on top and then place it all into the oven.

The cheese will bond everything together when melted, and the top will be nice and golden, just like this!

 It’s crispy on the edges and creamy in the middle. Would you care for a slice?

 Enjoy!

Roasted Vegetable Tart with Eggplant Crust

 

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Ingredients

• 9 inch flutted tart pan with removable bottom, lightly brushed inside with olive oil
• 3 medium eggplant, cut longwise into ½ inch slices
• 2 zucchini, cut on the diagonal
• 1 yellow squash, cut on the diagonal
• a handful of grape tomatoes, halved
• 6 to 8 small asparagus
• shredded fontina and asiago cheese,plus a couple of tablespoons of grated parmesan.
• chopped basil and parsley for garnish
• olive oil

Instructions

1. Heat oven to 425 F. drizzle a sheet pan with olive oil, place eggplant slices on top, sprinkle with salt and pepper and more olive oil, roast until soft and nicely golden, watch so they don't get well done and too crispy, you want them still pliable. Set aside.
2. Roast the zucchini and yellow squash the same way. No need to roast asparagus or tomato slices.
3. To arrange the tart place eggplant slices all around the pan and bottom, you want the rounded part of the eggplant to form the scalloped edge.
4. Shred enough cheese to generously cover the bottom of the tart then arrange your veggies all around.
5. And some of the shredded cheeses on top but do not totally cover the vegetables, you want to be able to see them.
6. Place tart pan on top of a baking sheet and place into a 400 F. preheated oven for 15 to 20 minutes, the cheese should be melted and the top a golden brown.
7. Cool down before cutting.
8. *** NOTE**** You can replace roasted veggies with grilled.

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