Roasted Vegetable Tart

Claire Mola
November 07, 2013

I love making tarts because whether they’re sweet or savory, the dough is so easy to make from scratch and you also can use whatever ingredients you have on hand. It’s a very budget friendly menu item too, and absolutely delicious.

8
For the tart dough:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup cold unsalted butter, cut into small pieces
1/4-1/2 cup ice water

For the Filling:

1 eggplant (I used 5 minis) peeled & chopped
1 orange pepper, chopped
1 red pepper, chopped
2 medium tomatoes, seeded & chopped
1/2 onion diced
Olive oil for drizzling
2 eggs
2/3 cup heavy cream
2-3 sprigs fresh thyme (optional)
4 oz Crumbled Feta Cheese (can also use got cheese if preferred)
Salt and pepper to taste
For The Tart Dough: Pulse the flour, salt, and sugar in a food processor. Add butter; pulse until it looks like coarse meal with pea-size crumbs. Drizzle a few spoonfuls of the ice water over mixture....
See the full directions on my site
Nutritions

Calories
473

Sodium
479mg
19% DV

Fat
31g
48% DV

Protein
7g
15% DV

Carbs
35g
12% DV

Fiber
3g
12% DV
DinnerBaked