Roasted Veggie Tart

As promised here is the Roasted Veggie Tart:
 Roasted Vegetable Tart: 

Crust:

  • 2 Cups white whole wheat flour
  • ½ cup olive oil
  • 5 ½ tablespoons very cold club soda
  • ½ teaspoon salt
  • Fresh cracked black pepper
  • ½ teaspoon Italian seasoning
Roasted Veggies:
  • 1 medium onion, sliced
  • 1 medium tomato, sliced
  • 2 medium zucchini, sliced
  • 2 small eggplant, sliced
  • 1 medium red bell pepper, sliced
  • 2 garlic cloves, chopped
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • Cooking spray
  • Parchment Paper
  • 1/2 cup Basil Hummus Spread
1.      For Crust: In medium bowl whisk together flour, salt, black pepper & Italian seasoning, set aside. In a separate small bowl, whisk together oil and club soda until creamy, about 2 minutes.
2.      Pour oil mixture over flour mixture and stir together with a fork, until flour comes together like dough.
3.      Divided dough into two equal parts and roll gently between two sheets of parchment paper, in a single direction. Remove the top parchment paper. Trim edges and prick the crust with a fork.
4.      Bake the crust on parchment paper at 400F for 12 minutes.
5.      For Veggies: Place sliced veggies in gallon size plastic bag. Add olive oil and seasonings and shake until well coated.
6.      Place vegetables on foil lined cookie sheet and roast 400F for 25 minutes.
7.      Assembling Tart: Allow crust to cool. Spread ¼ cup of basil hummus spread on each tart. Arrange roasted vegetables on the top of the tart. Sprinkle with sea salt, black pepper and cooking spray.
8.      Bake tart in oven for 2 minutes or just until warm at 350F. 
 

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