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FIRE ROASTED VEGETABLE TART



Fire roasted vegetables are my favorite way to prepare veggies. I can think of no better way to bring out the flavor of onions, eggplant, zucchini, asparagus and many other vegetables than roasting them over hot coals or a gas barbecue. Give it a try and you will learn to love veggies.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
FIRE ROASTED VEGETABLE TART

INGREDIENTS: SERVES 8

• 2 large red bell peppers,   roasted**
• 2 Jalapeno peppers,  roasted** 
• 2 small zucchini, sliced lengthwise ¼ inch and  roasted** 
• 1 large yellow onion, sliced in ¼ inch rounds and  roasted**
• 1 head garlic,  roasted**
• 2 cups Swiss, Gruyere or white cheddar cheese,  grated coarse
• 1 Tablespoon(s) extra virgin olive oil
• ½ cube butter
• ½ cup heavy cream
• 1 egg
• Pizza dough (or pie dough) to fill a 9 in. tart or pie plate
• 1 Teaspoon(s) salt
• 1 Teaspoon(s) ground pepper

DIRECTIONS: 

1.  Roast the vegetables (HOW TO ROAST FRUITS & VEGETABLES)  

2.  Set aside and cool.

3.  Line a 9 1/2 inch x 2 inch tart pan or a pie plate with the Pizza dough or pie crust dough,  which ever you prefer.
    Bake the single crust for 8 minutes in a 425℉ oven, remove and cool.

4.  Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust.  When laying in the vegetables
    on the crust,  make sure they are evenly distributed.  You may have to cut them into strips to achieve this.

5.  Mix the milk, egg, roasted garlic and cheese together and pour over the roasted vegetables.  Bake for 15 minutes in
    a 425℉ oven,  remove and let cool some before slicing and serving. 

COOKS NOTE* 
1.  You can reserve a little of the roasted pepper strips for garnishing the top of the tart.





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