Roasted Vegetable Tart with Eggplant Crust

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!

roasted eggplant

eggplant crusted tart 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.

eggplant crusted tart 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.

vegetable tart with eggplant crust Arrange all your vegetables on top and then place it all into the oven.

vegetable tart with eggplant crustThe cheese will bond everything together when melted, and the top will be nice and golden, just like this!

vegetable tart with eggplant crust It’s crispy on the edges and creamy in the middle. Would you care for a slice?

vegetable tart with eggplant crust Enjoy!

Roasted Vegetable Tart with Eggplant Crust
  • 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
  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.



Grilled Vegetable Tart with Phyllo

Have I told you how much I love using phyllo? It’s so forgiving and you don’t have to be so precise! It makes the most perfect, light and flaky, crunchy base for my grilled vegetable tart.
Grilled vegetables are a thing of beauty, I love all the colors, and the flavors are so enhanced by a simple brushing of olive oil and a sprinkling of salt and pepper. I try to grill them on a weekly basis then tuck them away in my fridge so I can incorporate them into my meals.
Once your vegetables are grilled this recipe is super simple. Grab a tart pan with removable bottom and brush with olive oil. Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan, no worries if it rips, you can patch it up and no one will ever know! Brush each layer with olive oil then sprinkle with grated romano cheese and fresh ground pepper. Do six or seven layers like that.
When you get to the last layer add slices of cheese, I used an aged Asiago.  Arrange your grilled veggies on top and place in a 400 degree oven until phyllo is dark golden and cheese is melted. Mine took around 20 minutes or so.
Garnish with fresh basil and shaved Parmigiano Reggiano!
I served my tart with a spicy arugula salad on the side, simply dressed with fresh lemon and olive oil.
Buon Appetito!