Rustic Roasted Vegetable Tart

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

Rustic Roasted Vegetable Tart

Yield

10 servings

Prep Time

0:25

Bake Time

20 to 25 minutes

Rise Time

60 minutes

Roast Time

30 minutes

Yield

10 servings

Prep Time

0:25

Bake Time

20 to 25 minutes

Rise Time

60 minutes

Roast Time

30 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 /-inch slices
  • 2 roma tomatoes seeded and chopped
  • 1 red bell pepper cut into -inch pieces
  • 1 / medium onion cut into -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

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 to 25 minutes. Sprinkle with remaining Parmesan cheese and let cool for 5 minutes before serving. Cut into wedges.
  6. Make Ahead Tip: Dough can be made ahead, wrapped with plastic and refrigerated until ready to assemble the tart.
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