Rustic Roasted Vegetable Tart

Vary the roasted vegetable combination depending on what's in season.


Details

Difficulty

Moderate

Yield

10 servings

Prep Time

25 minutes

Rise Time

60 minutes

Roast Time

30 minutes

Bake Time

20 to 25 minutes

Ingredients


  • Dough
  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 cup milk
  • 2-1/2 tablespoons shortening
  • 2 tablespoons molasses
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/2 cups whole wheat flour
  • 1-1/4 to 1-3/4 cups all-purpose flour
  • Filling
  • 1 large zucchini, cut into 1/4-inch slices
  • 2 roma tomatoes, seeded and chopped
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 medium onion, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black medium grind pepper
  • 5 tablespoons shredded Parmesan cheese, divided
  • 1 tablespoon butter, melted

Directions


Preheat oven to 450°F.

Combine water and yeast in a large bowl, let stand for 5 minutes. Heat milk, shortening and molasses until warm (100° to 110°F). Add to yeast mixture with salt, egg and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form soft dough. Knead on a lightly floured surface for 8 to 10 minutes. Place in a greased bowl, turning once to coat. Cover dough and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Combine vegetables in a large bowl with oil, garlic, salt and pepper. Transfer to a rimmed baking sheet and roast for 30 minutes, stirring every 10 minutes. Remove vegetables from oven and reduce temperature to 400°F. Let vegetables cool until ready to assemble tart.

Punch dough down. Roll into a 12-inch circle and place on a greased baking sheet. Sprinkle with 3 tablespoons Parmesan cheese, spreading within 1-1/2 inches of the edge. Spread vegetable mixture over the Parmesan layer. Fold up the edges of the dough over filling, about 1 to 2 inches. Brush edges with melted butter.

Bake for 20 to 25 minutes. Sprinkle with remaining Parmesan cheese and let cool for 5 minutes before serving. Cut into wedges.

Make Ahead Tip: Dough can be made ahead, wrapped with plastic and refrigerated until ready to assemble the tart.