Elegant Vegetable Tart
This Elegant Vegetable Tart transforms traditional ratatouille into a stunning, flavorful dish that shines as either a colorful side for a summer barbecue or an impressive vegetarian main course. Unlike typical ratatouille, which can be heavy and over-cooked, this tart elevates simple vegetables by arranging them beautifully and baking them in a flaky crust, creating a dish that is both visually appealing and delicious. Enhanced with a hint of cheese and fresh basil, this tart not only looks sophisticated but also offers a delightful burst of flavors with every bite. Perfect for impressing guests or simply enjoying a healthy meal at home, this recipe is sure to change your perspective on one of the most underrated vegetable dishes. Use a variety of squash for color and slice all vegetables evenly for an elegant finish!
8
Servings
70
Calories
10
Ingredients
Ingredients
Pillsbury ready-made pie dough
1 (Ready to bake)
Yellow squash
1 1/2 (Sliced into 1/8" thick slices)
Zucchini
1 1/2 (Sliced into 1/8" thick slices)
Red bell pepper
1/2 (Sliced into 1/8" thick slices)
Onion
1/2 (Sliced into 1/8" thick slices)
Shredded cheese
3/4 cup (Your favorite (mild is best))
Basil
2 tablespoons (Thinly sliced)
Extra virgin olive oil
1 tablespoon (For drizzling)
Salt
To taste (For seasoning)
Black pepper
To taste (For seasoning)
Instructions
1
Preheat your oven as per package instructions for the pie crust. Press the Pillsbury ready-made pie dough into a 9-inch tart pan, ensuring that it reaches the fluted edges. Trim any excess pastry to create a clean edge. Cover the tart shell with aluminum foil and fill it with dried beans or baking weights to prevent puffing.
2
Bake the crust as directed on the package. Once baked, allow it to cool for about 5 minutes, then carefully remove the weights and foil. If needed, this step can be done ahead of time and stored at room temperature until you are ready to assemble the tart.
3
Prepare the vegetables by slicing the yellow squash, zucchini, red bell pepper, and onion into 1/8-inch thick slices; a mandoline makes this process quick and uniform. Pat the slices dry with paper towels to remove excess moisture.
4
Sprinkle the shredded cheese and sliced basil evenly over the bottom of the cooled tart shell, creating a delicious base for the vegetables.
5
Begin arranging the overlapping vegetable slices around the edge of the tart shell. Alternate between zucchini, yellow squash, red bell pepper, and onion, layering two slices at a time for better visual appeal. Create a smaller inner circle with the same layering technique and finish with a pile of shredded onion in the center, topped with a few slices of squash.
6
Drizzle the assembled tart with extra virgin olive oil. Season the vegetables generously with salt and black pepper for flavor enhancement.
7
Bake the tart in the oven until the edges are golden brown and the vegetables are tender, which will take about 30 minutes. Allow it to cool slightly before slicing and serving.
Nutrition Information
7.5
Fat
7.5
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Elegant Vegetable Tart?
The Elegant Vegetable Tart is a stunning, flavorful dish that transforms traditional ratatouille into a visually appealing tart baked in a flaky crust.
How many servings does this recipe yield?
This recipe yields 8 servings.
Is this vegetable tart suitable for vegetarians?
Yes, it is described as an impressive vegetarian main course.
How many calories are in a serving of this tart?
Each serving contains 70 calories.
What type of crust is used for the Elegant Vegetable Tart?
The recipe uses Pillsbury ready-made pie dough.
How thin should the vegetables be sliced?
The yellow squash, zucchini, red bell pepper, and onion should be sliced into 1/8-inch thick slices.
What tool is recommended for uniform vegetable slices?
A mandoline is recommended to make the slicing process quick and uniform.
What size tart pan is required?
A 9-inch tart pan is required for this recipe.
How do I prevent the tart shell from puffing while baking?
Cover the tart shell with aluminum foil and fill it with dried beans or baking weights before baking.
Can the crust be prepared in advance?
Yes, the crust can be baked ahead of time and stored at room temperature until you are ready to assemble the tart.
What vegetables are used in this tart?
The tart features yellow squash, zucchini, red bell pepper, and onion.
How do I prepare the vegetables before layering them?
After slicing, pat the vegetables dry with paper towels to remove excess moisture.
What ingredients are placed at the bottom of the tart shell?
Shredded cheese and thinly sliced basil are sprinkled over the bottom of the cooled tart shell.
What type of cheese is best for this recipe?
Any favorite shredded cheese works, though a mild variety is recommended.
How should the vegetables be arranged?
Arrange overlapping slices around the edge, alternating between zucchini, squash, pepper, and onion, layering two slices at a time.
What goes in the very center of the tart?
The center should be finished with a pile of shredded onion topped with a few slices of squash.
What kind of oil is used for drizzling?
The recipe calls for 1 tablespoon of extra virgin olive oil.
What seasonings are added to the tart?
The vegetables are seasoned generously with salt and black pepper.
How long does the assembled tart need to bake?
The tart should be baked for about 30 minutes until the edges are golden brown and vegetables are tender.
How much fat is in one serving?
There are 7.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 7.5 grams of carbohydrates per serving.
How much protein does this tart provide?
Each serving provides 2 grams of protein.
What is the preparation for the basil?
The basil should be thinly sliced.
Should the tart be served immediately?
Allow the tart to cool slightly before slicing and serving.
What is the recommended oven temperature for the crust?
You should preheat the oven according to the package instructions for the pie dough.
How do I create a clean edge on the pastry?
Press the dough into the fluted edges and trim any excess pastry.
How many ingredients are in this recipe?
There are 10 total ingredients.
Can this be served as a side dish?
Yes, it is a colorful side for a summer barbecue.
How long should the crust cool before removing the weights?
Allow the crust to cool for about 5 minutes before removing the foil and weights.
What is the main tip for an elegant finish?
Use a variety of squash for color and ensure all vegetables are sliced evenly.