Roasted Vegetable Tart

Reader's Digest CanadaReader's Digest Canada

Vegetarians…enjoy this! Rich and hearty butternut squash, zucchini, red onion, and peppers combine to provide a colourful burst of flavour.

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

1 unbaked store-bought pie pastry (9 in./22.5 cm)
1 small (12 oz./350 g) butternut squash, peeled
1 large zucchini, cut into 1/4-in. (0.5-cm)-thick slices
1 medium red onion, cut into 1/4-in. (0.5-cm)-thick slices
1 tbsp. plus 1 tsp. olive oil
1/2 tsp. salt 1/4 cup (25 g) grated Parmesan cheese
3 tbsp. chopped basil
1 jar (6 oz./150 g) roasted red peppers, drained and cut

Directions

  1. Heat the oven to 400°F (200°C/Gas Mark 6).With a rolling pin, reshape the round crust into a square and place it in an 8-in.(20-cm) baking pan. Fold over the edges and crimp to make a decorative edge. Prick the bottom with a fork. Line the pie crust with waxed paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the waxed paper and weights. Bake until golden, 5–10 minutes. Leave the oven on.
  2. Meanwhile, slice the long neck of squash crosswise into 1/4-in. (0.5-cm)-thick rounds until you reach the seeded end. Scoop out the seeds from the rest of the squash. Slice the squash into rings. In a large bowl, combine the squash, zucchini, onion, 1 tbsp. oil, and season.
  3. Arrange the squash and half of the onion in a single layer on a baking sheet. Arrange the zucchini and the remaining onion in a single layer on a second baking sheet. Roast until the zucchini is tender, 10–12 minutes. Remove the zucchini from the baking sheet. Continue roasting the squash and onion until they are just tender, about 5 minutes longer. Reduce the oven temperature to 250°F (130°C/Gas Mark 2).
  4. Just before serving, assemble the tart. Sprinkle the bottom of the pie shell with 1 tbsp. cheese. Top with an even layer of zucchini, half of the onion, 1 tbsp. of cheese, and 1 tbsp. of basil. Next, layer the squash, remaining onion, 1 tbsp. of cheese, and 1 tbsp. of basil. Arrange the roasted pepper on top. Brush with the remaining 1 tsp. of oil. Sprinkle with the remaining 1 tbsp. of cheese. Heat the tart in the oven for 10 minutes. Sprinkle with the remaining basil and serve warm.

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