Roasted Vegetable Pesto Tart Recipe

Name: Roasted Vegetable Pesto Tart Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1 piece Pie Crust (1 All Purpose Pie Crust); 1 cup Zucchini (1 cup Green zucchini chopped); 1 cup Red Bell Pepper (1 cup Red Bell pepper (Capsicum) finely chopped); ½ cup Black Olives (1/2 cup Black olives (pitted), chopped); 1 cup Spinach (1 cup Spinach Leaves (Palak) or mushroom, chopped); 1 tbsp Pesto (1 tablespoon Homemade Basil Pesto); 1 cup Cheddar Cheese (1 cup Cheese shredded); 1 piece Egg (1 Whole Egg); ¼ cup Whole Milk (1/4 cup Milk); ½ cup Cream (1/2 cup Fresh cream); 0 pieces Table Salt (Salt and Pepper to taste); 0 pieces Cayenne Pepper (Cayenne Pepper to taste (or chilli powder)); 0 pieces Extra Virgin Olive Oil (Extra Virgin Olive Oil as needed)

Roasted Vegetable Pesto Tart Recipe - Continental Food Recipes (French)

40 minFrench

Servings4

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Vegetarian
Pescatarian

Steps

1To begin making Roasted Vegetable Pesto Tart Recipe, Preheat the oven to 180 C. Whisk eggs, milk, cream, chilli powder, salt and pepper in medium bowl. Keep aside. Prep with all other ingredients as well.
2Heat about a tablespoon of olive oil in a stir fry pan; add the zucchini, mushrooms and red peppers and sauté on high heat until tender and releases a roasted aroma. Turn off heat.
3Stir in the pesto, sprinkle some salt and keep aside.
4Arrange vegetable filling over bottom of par-baked tart shell. Top with half of the cheese.
5Gently pour egg mixture into tart shell. Top with remaining cheese.
6Carefully slide tart pan into oven.
7Bake until set and a knife inserted near the center comes out clean, about 35 minutes.
8Cool on wire rack, 10 minutes. Remove side of tart pan.
9Serve Roasted Vegetable Pesto Tart Recipe for an appetizer made into wedges along with Provencal Style Grilled Stuffed Tomato Recipe, Stir Fried Honey Parsnip Recipe with Herbs and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail).