Roasted Vegetable Tart

Main Course

Recipe courtesy of Ingelwood Farms

Serves 6 to 8

  • 11/2 cups Basil Pecan Pesto 
  • 1 roll  store-bought pie crust
  • 4 cups any combination of root vegetables and squash cut into quarter-sized chunks including patty pan squash, eight ball squash, sunburst squash, eggplant, turnips, parsnips, red Creole onions
  • 10 cloves garlic
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 sprigs thyme
  • 1 sprig rosemary
  • salt and pepper
  • Parmesan

Roasted Vegetable Tart

 Roasted Vegetable tart

Click image to enlarge.



Preheat oven to 425° F.

Toss peeled, chopped vegetables and unpeeled garlic all together on a sheet pan.  Drizzle with olive oil and balsamic vinegar.  Add herbs and season generously with salt and pepper.  Toss again until well-coated.  Roast until vegetables are just getting tender but not soft, tossing every 15 minutes or so.  It’s okay for them to caramelize, get crispy, and blacken a bit.  Approximately 30 to 40 minutes.

Meanwhile, roll out pastry dough and press into 9-inch tart pan.  Trim or press off edges.  Refrigerate.

Once vegetables are cooked, reduce heat to 350°F.  When temperature has dropped, bake tart shell until it starts to smell nutty and buttery (approximately 10 to 12 minutes).  Remove from oven.  Leave oven on.  Assembling the tart is a great activity for children once cool.  Otherwise, proceed hot.  Spread pesto evenly over bottom of shell.  Place partially roasted vegetables on top.  Pile roasted Garlic Cloves in center.  Generously grate Parmesan over top.  Bake approximately 30 minutes or until cheese and tart shell are nicely browned.  

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