Roasted Vegetable Tart

Roasted Vegetable Tart

Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.

Recipe from Better Homes and Gardens
SERVINGS
16
YIELD
2 tarts (16 servings)
PREP TIME
30 mins

Roasted Vegetable Tart

Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.

Ingredients
  • 1   medium zucchini, sliced 1/4 inch thick
  • 1   cup bite-size strips red and/or yellow sweet pepper
  • 1   small red onion, cut into thin wedges
  • 4   large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
  • 2   tablespoons olive oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground black pepper
  • 1  9  ounce package frozen artichoke hearts
  •  Nonstick cooking spray
  • 1  15  ounce package folded, refrigerated unbaked pie crusts (2 crusts)
  • 1  5  ounce container semisoft cheese with garlic and herb
  • 1  3  ounce package cream cheese, softened
  • 2   teaspoons milk
  • 2   tablespoons grated Parmesan cheese
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Directions
1. 
Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake, uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.
2. 
Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.
3. 
Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold pie crusts according to package directions. Place each pie crust on a prepared baking sheet.
4. 
In a large bowl, beat semisoft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the pie crusts. Fold pie crust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.
5. 
Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. Makes 2 tarts (16 servings).

Make Ahead Tip

  • Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5.

nutrition information

Per Serving: cal. (kcal) 201, Fat, total (g) 14, chol. (mg) 20, sat. fat (g) 6, carb. (g) 16, fiber (g) 1, pro. (g) 3, vit. A (IU) 243, vit. C (mg) 12, sodium (mg) 219, calcium (mg) 30, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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