Roasted Vegetable Pesto Tart Recipe

Name: Roasted Vegetable Pesto Tart Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1 null All Purpose Pie Crust; 1 cup Green zucchini chopped; 1 cup Red Bell pepper (Capsicum) finely chopped; 1/2 cup Black olives (pitted), chopped; 1 cup Spinach Leaves (Palak) or mushroom, chopped; 1 tablespoon Homemade Basil Pesto; 1 cup Cheese shredded; 1 null Whole Egg; 1/4 cup Milk; 1/2 cup Fresh cream; null Salt and Pepper to taste; null Cayenne Pepper to taste (or chilli powder); null Extra Virgin Olive Oil as needed

Archana Doshi

November 22, 2022

2915 Ratings

Time:Prep: 20 M|Cook: 20 M|Total: 40 M

Makes:4 Servings

Meal:Appetizer

Cuisine:French

A delicious pie crust that has a touch of sweetness and salt, baked to a flaky perfection and filled with roasted vegetables and pesto is a perfect one to make Roasted Vegetable Pesto Tart Recipe for one of those days when you have a large gathering of guests over. The crusts can be made about a week ahead and the vegetables and pesto can be roasted and kept a day ahead as well. Make it into tiny bite size tarts or four inch tarts or even wedges cut out from a large tart - it is simply delicious. Serve Roasted Vegetable Pesto Tart Recipe for an appetizer along with Provencal Style Grilled Stuffed Tomato Recipe, Stir Fried Honey Parsnip Recipe with Herbs and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail).

Here are a few more tart recipes you can also try to make

Ingredients

1 All Purpose Pie Crust

1 cup Green zucchini, chopped

1 cup Red Bell pepper (Capsicum), finely chopped

1/2 cup Black olives, (pitted), chopped

1 cup Spinach Leaves (Palak), or mushroom, chopped

1 tablespoon Homemade Basil Pesto

1 cup Cheese, shredded

1 Whole Egg

1/4 cup Milk

1/2 cup Fresh cream

Salt and Pepper, to taste

Cayenne Pepper, to taste (or chilli powder)

Extra Virgin Olive Oil, as needed

Instructions for Roasted Vegetable Pesto Tart Recipe

To begin making Roasted Vegetable Pesto Tart Recipe, Preheat the oven to 180 C. Whisk eggs, milk, cream, chilli powder, salt and pepper in medium bowl. Keep aside. Prep with all other ingredients as well.

Heat about a tablespoon of olive oil in a stir fry pan; add the zucchini, mushrooms and red peppers and sauté on high heat until tender and releases a roasted aroma. Turn off heat.

Stir in the pesto, sprinkle some salt and keep aside.

Arrange vegetable filling over bottom of par-baked tart shell. Top with half of the cheese.

Gently pour egg mixture into tart shell. Top with remaining cheese.

Carefully slide tart pan into oven.

Bake until set and a knife inserted near the center comes out clean, about 35 minutes.

Cool on wire rack, 10 minutes. Remove side of tart pan.

Serve Roasted Vegetable Pesto Tart Recipe for an appetizer made into wedges along with Provencal Style Grilled Stuffed Tomato Recipe, Stir Fried Honey Parsnip Recipe with Herbs and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail).