Best 5 Roast Vegetable Tart With Walnut Crust Recipes

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When it comes to creating a wholesome and delicious meal, a roast vegetable tart with walnut crust is an excellent choice. This dish not only offers a vibrant array of flavors but also packs in a wealth of nutrients. Whether you're a seasoned cook or just starting out in the kitchen, this delightful recipe is sure to impress your taste buds. With its medley of roasted vegetables nestled in a crunchy walnut crust, this tart is a symphony of flavors and textures that will leave you craving for more. Say goodbye to bland meals and embark on a culinary journey as we guide you through the steps of creating this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC ROASTED VEGETABLE TART



Rustic Roasted Vegetable Tart image

No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

Steps:

  • In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

ROAST VEGETABLE TART WITH WALNUT CRUST



Roast Vegetable Tart with Walnut Crust image

Adapted from Gaia's Kitchen,by Julia Ponsonby. Roasted red peppers and eggplants provide the filling in this wonderful Mediterranean tart. In contrast to a regular quiche, no eggs or milk are included in the filling. Instead, there is rich base of cream cheese and basil, while either mozzarella or goat's cheese melts luxuriously over the vegetables. This recipe has the advantage that you can prepare the various elements in advance and then assemble it at the last moment.

Provided by evelynathens

Categories     Savory Pies

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 17

6 ounces ground walnuts
8 ounces plain white flour
5 ounces butter
2 tablespoons tahini
1 egg yolk
1 pinch salt
3 -4 tablespoons cold water
1 1/4 lbs bell peppers, mainly red
2 medium eggplants
6 cloves garlic, thinly sliced
8 ounces cream cheese
2 tablespoons tomato paste
2 tablespoons pesto sauce
1 teaspoon Dijon mustard
3 tablespoons fresh basil, chopped
6 ounces goat cheese or 6 ounces mozzarella cheese
olive oil, for roasting

Steps:

  • Slice the butter into a mixing bowl containing flour and salt.
  • Rub the butter lightly into the flour with your fingertips, to obtain a buttery, breadcrumb-like consistency.
  • Grind or crush the walnuts fairly finely, then stir these into the butter/flour mixture.
  • Next add the tahini, egg and water and mix until everything binds together.
  • Divide the dough into the number of tarts you are making.
  • Roll each portion into a ball and pat down a little.
  • Chill in the fridge for about half an hour while you get on with preparing the vegetables.
  • Roll the pastry out on a floured surface until it is about 3/16" thick.
  • Because it is so short (i. e. buttery), it may be difficult to line your lightly oiled flan tin with one piece, but you can push it into place with your fingers.
  • Pre-bake for 15-20 minutes in a moderate to low oven, or until the pastry has become quite firm, but is not yet browning.
  • Slice the eggplants into circles measuring about 3/8" thick.
  • Quarter these.
  • Toss salt over the eggplants and leave for half an hour to sweat.
  • Afterwards rinse them and leave to drain in a colander, either pressing or patting out excess moisture.
  • Spread out on a baking tray and massage generously with olive oil.
  • Season with a little dried oregano or basil and roast in the oven for 30-40 minutes, stirring half way through.
  • While the eggplants are roasting, you can begin preparing the bell peppers.
  • Slice these into 3/8" wide strips the full length of each pepper.
  • As with the eggplant, place on a baking tray and drizzle with olive oil.
  • Sprinkle with a little black pepper and oregano or basil.
  • Cook for 30-40 minutes at 400F.
  • Peel and finely slice about two-thirds of the garlic, and stir this into the cooking peppers when you give them a midway stir.
  • When the roast vegetables are ready they can be combined, and the excess olive oil drained off and kept to add to the cream cheese later - or for making a vinaigrette.
  • If you intend to assemble the tart later on, keep the roast vegetables in the fridge until you are ready to use them.
  • Final preparation: Crush the rest of the garlic and mix this into the cream cheese along with half the chopped fresh basil, pesto, tomato puree, a teaspoonful of Dijon mustard and the reserved roasting oil.
  • Season with a little salt and black pepper.
  • Spread out this mixture evenly in the bottom of the walnut pastry cases.
  • Mix the rest of the basil with the roast vegetables, and spread them over the cream cheese mixture.
  • Slice the goat's cheese and/or soft mozzarella into generous rounds, perhaps averaging 3/16" thick.
  • Place six to eight pieces of cheese decoratively on top of each tart.
  • Place in a pre-heated moderate oven (350F) for 30-40 minutes - as long as it takes for the tart to warm up and the cheese to melt and brown a little.
  • When the cheese is looking an inviting golden brown in patches and all is hot - even sizzling - remove from the oven.
  • Slip off the edges of the flan tin (if detachable) before serving.
  • Serve with a green salad, and perhaps new potatoes fresh with garden mint.

CRANBERRY CHEESECAKE WITH WALNUT CRUST



Cranberry Cheesecake with Walnut Crust image

Make and share this Cranberry Cheesecake with Walnut Crust recipe from Food.com.

Provided by RecipeNut

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup butter, melted
1 (16 ounce) can whole berry cranberry sauce
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup flour
3 eggs
8 ounces sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • In a small bowl combine crumbs, walnuts and butter.
  • In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
  • Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
  • Spread with cranberry sauce; set aside.
  • Reduce oven temperature to 300 degrees.
  • In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
  • Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
  • Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
  • Cool on a wire rack, about 1 hour.
  • Cover and refrigerate until cold, about 4 hours.
  • Just before serving, remove cheesecake from pan to a serving plate.
  • Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
  • NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
  • Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
  • Using a fork, remove cranberries from sugar and place on a plate until ready to use.

Nutrition Facts : Calories 573.8, Fat 39.3, SaturatedFat 19.9, Cholesterol 155.4, Sodium 373.5, Carbohydrate 49.3, Fiber 1.3, Sugar 39.6, Protein 8.6

ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE



Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette image

This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.

Provided by California Walnuts

Categories     Side Dish     Vegetables

Time 25m

Yield 5

Number Of Ingredients 13

½ small red bell pepper, cut into 1-inch cubes
½ small orange bell pepper, cut into 1-inch cubes
¼ medium red onion, cut into 1-inch cubes, separated
4 ounces baby portabella mushrooms, halved
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¾ cup sugar snap peas
1 small zucchini, sliced 1/4-inch thick
1 small yellow summer squash, sliced 1/4-inch thick
2 cloves garlic, minced
2 teaspoons balsamic vinegar
2 tablespoons fresh snipped basil
½ cup California walnuts, coarsely chopped

Steps:

  • Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  • Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  • Drizzle with balsamic and toss well. Sprinkle with basil.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g

ANY VEGETABLE TART



Any Vegetable Tart image

Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.

Provided by Melissa Clark

Categories     pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

1/2 cup shredded Gruyère or Cheddar (optional)
1 large egg, at room temperature
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional)
Kosher salt and black pepper
3/4 cup crème fraîche or mascarpone
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
2 to 3 cups sliced vegetables (see Tip)
4 scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
4 thyme or rosemary sprigs
Extra-virgin olive oil
Microgreens, torn soft herbs or baby lettuces, for serving
Lemon or lime wedges, for serving

Steps:

  • Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
  • In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
  • Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
  • Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your tart is packed with flavor and nutrients.
  • Roast the vegetables until they are caramelized and slightly crispy. This will give them a delicious smoky flavor.
  • Use a good quality cheese. A sharp cheddar or a nutty Gruyère will work well in this recipe.
  • Don't overcook the crust. It should be golden brown and flaky, but not too hard.
  • Serve the tart warm or at room temperature. It can be enjoyed as a main course or as a side dish.

Conclusion:

This roast vegetable tart with walnut crust is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. The tart is easy to make and can be tailored to your own preferences. So get creative and enjoy!

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