Pack in the veggies for your next meal with this tasty Roasted Vegetable Tart served in a crispy cornmeal crust.
I made this dish for a potluck at a friend’s house, and I am happy to tell you that this compact dish travels well and can be prepared ahead of time and reheated at your final destination.
Vegetable Tart with Cornmeal Crust
Adapted from The Food You Crave by Ellie Krieger.
Time: 80 minutes, 20 min prep & 60 min cook
Servings: 8 wedges
2/3 cup yellow cornmeal
1/2 cup whole grain flour or wheat flour
1/4 tsp salt
2 tbsp plain low-fat yogurt
2 tbsp canola or vegetable oil
3-5 tbsp water
2 tbsp + 1 tsp extra virgin olive oil (EVOO)
1/3 cup thinly sliced red onion (or shallots, about 2)
3-4 garlic cloves, thinly sliced (or more if desired)
Assorted sliced vegetables (about 1/8 inch thick)
– Yellow Squash
– Ripe tomatoes
– Fresh (preferred) or frozen spinach, thawed and drained
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dried Oregano (optional)
3/4 cup shredded part-skim mozzarella cheese (approx. 3 oz.)
1/4 cup shredded or ripped fresh basil (or 2-3 heaping tablespoons dried basil)
1/4 cup grated Parmesan or Pecorino Romano cheese
Aluminum foil and uncooked rice/beans/lentils or pie weights
Special Tools: Food processor, 9 inch tart pan (or pie plate), pie weights (optional), parchment paper (optional)
What To Do
Preheat the oven to 350 F.
In the food processor, pulse the cornmeal, flour and salt until mixed.
Pour in the yogurt and oil and pulse 15-20 times. The mixture should resemble tiny pebbles.
Add a couple tablespoons of water and pulse again until the cornmeal mix starts to come together in a dough. If it looks too dry, add more water, 1 tbsp at a time and pulse after each addition.
Spray a tart pan or pie plate with non-stick spray. Take the dough out of the food processor and press with your fingertips into the tart pan or pie plate. Be sure to cover the sides of the tart/pie plate as well.
Cut a piece of aluminum foil large enough to cover the tart/pie plate and press against the bottom and sides of the crust. Pour enough uncooked rice/beans/lentils (or use pie weights) to weigh the crust down, about 1 1/2-2 cups.
Place the tart on a baking sheet and bake for 10-12 minutes. Remove the pie weights and cook for another 5-6 minutes. Remove the tart crust from the oven and cool.
Increase the temperature to 400 F.
Sautee the garlic and onions or scallions in 1 tsp EVOO over medium heat. Cook for 6 minutes, stirring occasionally. Remove from the heat when the onions are soft.
Put some of the sliced veggies into a plastic resealable bag. Pour about 1 tablespoon of the EVOO into the bag, seal, and shake to coat the veggies with the oil. Spread the sliced veggies on two prepared baking sheets (coated with non-stick spray or lined with parchment paper for easy clean up). Repeat with the rest of the veggies until all are coated with oil and spread on the pans.
Sprinkle the salt & pepper on top. Roast for around 20 minutes, until the veggies are tender but not burned. Cool the veggies enough to handle.
If you are using frozen spinach, you’ll need to thaw it while the veggies are roasting. Place the frozen spinach in a large bowl and cover with hot, just below boiling, water. Let it sit, stirring occasionally to break it apart into pieces. As the water cools down, drain off and replace with hot water. When the spinach has thawed completely, drain in with a fine mesh colander and set aside for the tart assembly.
Note: I made this dish with frozen spinach the first time, and I would recommend using fresh baby spinach instead. The frozen spinach was a bit tougher and harder to handle.
Decrease the temperature to 350 F. Put a layer of the roasted veggies into the bottom of the tart crust, then sprinkle with the mozzarella (1/4 to 1/3 of the total) and fresh basil. Lightly sprinkle on the dried oregano if using. Repeat the layering process until the veggies are gone, ending with the tomatoes or pepper arranged in a visually pleasing manner. Sprinkle freshly grated Parmesan or Pecorino Romano cheese on top.
Bake the tart for around 30 minutes until the cheese is melted and the vegetables have warmed all the way through.
Cool for a couple minutes, then slice into 8-10 pieces. Serve warm, with additional grated cheese if desired (yes, please!).