Roasted Vegetable Tart recipe - ingredients, nutrition and when to eat it
This savory tart is topped with eggplant, zucchini, and bell pepper with cheese, then baked until golden.
This savory tart is topped with eggplant, zucchini, and bell pepper with cheese, then baked until golden. The crisp crust and tender vegetables make it a good choice for a light lunch or weekend brunch.
Western · 40 minutes to cook
Tips: Roast the vegetables first to release some of their moisture and keep the tart crust from getting soggy.
Tips: If the crust browns too quickly, loosely cover the edges with foil as it bakes.
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Ingredients (1 serving)
- Tart Shell — 1 pc
- Eggplant — 0.5 pc
- Korean zucchini — 0.3 pc
- Red bell pepper — 0.3 pc
- Mozzarella — 30 g
- Olive oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp