Roasted Vegetable Tart and Quiche


Two versions tonight – why?  I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche.

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Each was worth making individually, so I have included both.

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Some in the family preferred the quiche…

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Others the tart…

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Roasted Vegetable Filling
Enough for 2 tarts, quiches or 1 of each

1 Tbsp Olive oil

2 cups 1/2-inch-diced butternut squash (from the garden)

1 cup 1/2-inch-thick sliced carrots

1 1/2 cups Brussels sprouts, halved

1 large leek, white and light green parts only, sliced1/2-inch-thick

1 yellow, red or orange bell pepper, diced into 1/2-inch pieces

1 1/2 cups coarsely chopped cauliflower (locally grown)

Kosher salt and freshly ground black pepper

1 Tbs. finely grated lemon zest

1/2 tsp. dried thyme, crushed (from the garden)

Crust

2 pie crusts or dough, recipe of your pick

1 1/2 cup shredded sharp cheddar cheese (3/4 cups each for the pie or tart)

Quiche Custard

3 eggs (from Farmer Kim)

1 cup milk (we use 2% organic)

Directions

Filling

Heat the oven to 425F.

Toss the vegetables with 1 Tbsp olive oil, salt and pepper.  Lay on rimmed baking sheets in a single layer.  Cook for 15 minutes, stir with lemon zest and thyme and return to the oven for another 15 minutes.

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Remove and let cool.

Crust

For the tart, on a piece of parchment paper, roll the dough out into a, 1/8 inch rough circle.  Transfer the paper onto a cookie sheet.

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Sprinkle cheese in the center of the tart or the bottom of the pie crust.

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Assemble & Bake

Tart

Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.

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Fold the edge of the dough over the edge of the filling creating pleats.

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Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.

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Enjoy!

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Quiche

Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese.

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Beat the eggs with the milk.  Pour over the vegetables.

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Bake for 35 – 45 minutes until the center is just set.  Transfer to a rack and let cool 10 minutes before serving.

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Enjoy!

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One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

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