Blue Cheese Roasted Vegetable Tart

When I think of comfort food, the first thing that comes to mind is this Blue Cheese Roasted Vegetable Tart. Imagine the aroma of roasted vegetables mingling with the rich tang of blue cheese filling your kitchen. I remember the first time I made this dish; it was a chilly autumn evening. A friend had dropped by unexpectedly, and I wanted to impress them with something special yet simple. I rummaged through my fridge and grabbed a few fresh seasonal vegetables. The result? An absolutely delicious tart that had us both reaching for seconds. What I love most about this recipe is its versatility. You can serve it as a hearty appetizer or make it the star of your dinner table. Plus, it’s a fantastic way to get in those nutritious veggies!

Ingredients Overview for Blue Cheese Roasted Vegetable Tart

Creating the perfect Blue Cheese Roasted Vegetable Tart starts with selecting the right ingredients. Each component plays a vital role in building flavor and texture. The combination of roasted vegetables not only enhances the dish’s taste but also provides a nutritional boost. Paired with the creamy richness of blue cheese, this tart becomes a wholesome meal.

• 1 small zucchini, cut into half moons 1/4 inch thick – This versatile vegetable adds a mild flavor and soft texture when roasted.
• 1 small eggplant, cut into medium cubes – Eggplant brings a slightly smoky and creamy taste, making it a great addition.
• 1/2 cup grape tomatoes, cut in half – These little bursts of sweetness elevate the flavor profile.
• 1/2 cup red onion, cut into medium cubes – Red onions add a nice crunch and a hint of sweetness after roasting.
• 1 small red bell pepper, cut into medium cubes – Bell peppers contribute vibrant color and a fresh flavor.
• 1 tablespoon olive oil – Essential for roasting, it helps to caramelize the vegetables beautifully.
• 1/2 teaspoon kosher salt – Enhances the natural flavors of the vegetables.
• 1/4 teaspoon ground black pepper – Adds a touch of warmth and depth.
• 1 teaspoon dried thyme – This herb brings an earthy note that well complements the vegetables.
• 1/4 cup blue cheese crumbles, fat-free – The star ingredient, blue cheese, adds richness and a tangy kick.
• 1 whole-wheat pie crust (9 inch) – The crust holds everything together and adds a delightful crunch.

The Process for Making Blue Cheese Roasted Vegetable Tart

Let’s get ready to bring the Blue Cheese Roasted Vegetable Tart to life! This process not only fills your kitchen with gorgeous aromas but also allows you to express your culinary skills. Follow these steps, and you’ll have a beautiful tart ready to enjoy.

1. First things first, preheat your oven to 450 degrees Fahrenheit. This high temperature will ensure your vegetables roast perfectly, developing a lovely caramelization. While the oven heats, line a baking sheet with foil and spray it with non-stick spray to prevent sticking.

2. In a mixing bowl, combine the zucchini, eggplant, grape tomatoes, red onion, and red bell pepper. Drizzle the olive oil over the top, then sprinkle the kosher salt, ground black pepper, and dried thyme. Mix everything together well, ensuring that every piece of vegetable is coated in the oil and seasoning.

3. Spread this vegetable mixture evenly on your prepared baking sheet. It’s important to lay them out in a single layer; this allows them to roast rather than steam.

4. Roast the vegetables for about 20 minutes, or until they are soft and browned. Keep an eye on them, as oven temperatures can vary. You want that perfect golden color to develop!

5. Once your veggies are roasted, remove them from the oven and mix in the blue cheese crumbles. The heat from the vegetables will slightly melt the cheese, creating a delicious creamy texture.

6. Now it’s time to prepare your pie crust. Roll it out into a circle that’s about 1/8 to 1/4 inch thick. Make sure it’s large enough to hold all those roasted goodies. Place the crust onto a second baking sheet lined with parchment paper.

7. Spoon the vegetable and cheese mixture into the center of the pie crust. Carefully leave about 1/2 to 1 inch of exposed crust around the edges. This will create a beautiful rustic look.

8. Next, fold the edge of the pie crust over the vegetables, tucking it slightly into the filling. Don’t worry if it’s not perfect; the rustic charm is part of the allure!

9. Pop the tart back in the oven and bake for another 15 to 20 minutes. You’re looking for a golden-brown crust that’s crispy and inviting. The aroma will be irresistible!

10. Once baked, let the tart cool slightly before slicing it. The flavors will settle, making each slice even more delicious. Serve it warm, and watch it disappear!

Helpful Hints

Before you dive into making your Blue Cheese Roasted Vegetable Tart, here are some handy tips to ensure success:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the assembled tart before baking. Just wrap it tightly in plastic wrap and foil. Bake from frozen, adding a few extra minutes to the cooking time.
• Pairing: This tart pairs beautifully with a simple green salad or a light soup. It makes a fantastic lunch or dinner option.
• Serve with Dips: Consider serving it with a homemade yogurt dip or a spicy salsa for added flavor.
• Variations: Try adding nuts or seeds for extra crunch and nutrition. Pine nuts or sunflower seeds would be delightful!

Serving Suggestions

When it comes to serving the Blue Cheese Roasted Vegetable Tart, the possibilities are endless. Here are some ideas:

• As a Main Dish: Serve it warm as a main course accompanied by a light salad for a wholesome dinner.
• For Brunch: Perfect for brunch gatherings, slice it into smaller pieces for an elegant presentation.
• Picnic Option: This tart travels well, making it an excellent choice for picnics or outdoor gatherings.
• Seasonal Pairings: Enjoy it with seasonal sides like roasted asparagus in the spring or a warm apple salad in the fall.
• Leftover Reinventions: Use leftovers in a frittata for breakfast the next day, giving it a new life!

FAQ

Conclusion

The Blue Cheese Roasted Vegetable Tart is truly a delightful fusion of flavors that showcases the beauty of seasonal vegetables. Perfect for any time of the year, this recipe invites you to explore your culinary creativity. I encourage you to try it out tonight; you won’t regret it. With its rich taste and beautiful presentation, it’s sure to impress everyone at your table.

Blue Cheese Roasted Vegetable Tart

Craving a delicious yet simple dish? This Blue Cheese Roasted Vegetable Tart is the ultimate comfort food, packed with roasted veggies and creamy blue cheese. Perfect for any occasion, this easy weeknight dinner will leave your taste buds wanting more!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 1 small zucchini cut into half moons 1/4 inch thick
• 1 small eggplant cut into medium cubes
• 1/2 cup grape tomatoes cut in half
• 1/2 cup red onion cut into medium cubes
• 1 small red bell pepper cut into medium cubes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried thyme not ground
• 1/4 cup blue cheese crumbles fat-free

Equipment

• Oven
• Baking Sheet
• Mixing Bowl

Method

 

1. Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with foil and spray it with nonstick spray.
2. In a mixing bowl, combine the zucchini, eggplant, grape tomatoes, red onion, and red bell pepper. Drizzle the olive oil over the top and sprinkle with kosher salt, ground black pepper, and dried thyme. Mix well to coat the vegetables.
3. Spread the vegetable mixture evenly on the baking sheet in a single layer.
4. Roast the vegetables for about 20 minutes, or until soft and browned.
5. Once roasted, remove the vegetables and mix in the blue cheese crumbles.
6. Roll out the pie crust into a circle about 1/8 to 1/4 inch thick and place it on a second baking sheet lined with parchment paper.
7. Spoon the vegetable and cheese mixture into the center of the pie crust, leaving a 1/2 to 1 inch edge.
8. Fold the edge of the pie crust over the vegetables, leaving the center exposed.
9. Bake for another 15 to 20 minutes until the crust is golden.
10. Let the tart cool slightly before slicing and serving.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the assembled tart before baking. Just wrap it tightly in plastic wrap and foil. Bake from frozen, adding a few extra minutes to the cooking time.
• Pairing: This tart pairs beautifully with a simple green salad or a light soup. It makes a fantastic lunch or dinner option.
• Serve with Dips: Consider serving it with a homemade yogurt dip or a spicy salsa for added flavor.
• Variations: Try adding nuts or seeds for extra crunch and nutrition. Pine nuts or sunflower seeds would be delightful!

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.