This is so clever and beautiful to look at.
- Thread starter karennoca
- Start date
heather_in_sf
Well-known member
I love that there is a tart out there without eggs!!!
I read the comments and it seems like everyone agreed to add onion and a bit of garlic and butter over the top for better flavor, and possibly cook it longer. Or, melt the butter with the onion and garlic and let the vegetable strips marinate in that for a bit before forming (but messier!).
I look forward to trying this - thank you!!
I read the comments and it seems like everyone agreed to add onion and a bit of garlic and butter over the top for better flavor, and possibly cook it longer. Or, melt the butter with the onion and garlic and let the vegetable strips marinate in that for a bit before forming (but messier!).
I look forward to trying this - thank you!!
I just read the reviews and the bottom line is that it needs more flavor
I liked the idea of the mashed potato crust or cauliflower crust. Or even a puff pastry crust. What about drizzling the veggies with melted butter and herbs that would seep down into the layers. Also drizzling cream. More calories, of course, but it could be for something special.
What about making a Sofrito , then using a brush to coat each layer as you go. Yum!
I liked the idea of the mashed potato crust or cauliflower crust. Or even a puff pastry crust. What about drizzling the veggies with melted butter and herbs that would seep down into the layers. Also drizzling cream. More calories, of course, but it could be for something special.
What about making a Sofrito , then using a brush to coat each layer as you go. Yum!
I make a tart similar to this. I wish I could find the rec to share. I believe it is called
roasted vegetable with goat cheese tart. I think it was from Southern living in the 90's. It is so forgiving and I have made it so often, that I just fake it. Basically, sliced veggies length wise, (Purple eggplant, white eggplant, zucchini, yellow squash, red pepper, yellow peppers, orange peppers, roasted with olive oil and garlic) then take a dish; put long sheets of celepane on the bottom; work from the outside first (Different from rec: above) and layer eggplant around edge; put layer of goat cheese next, then kind of wing it, going around to the center. ; alternating the veggies to have a pretty tart. add a layer / ring of goat cheese every so often to help keep it together. In my family, my mom does not like goat cheese, so for a portion of the tart, I use rondele. It is a messy process, and really squeeze those veggies against the sides of the tart dish.
The beauty is that it is BEST made a day ahead, and tastes great for 2 days. You do not need to cook it. When ready to serve, invert the tart onto a pretty cutting board. I love that it is made in stages. I often roast veggies in the am, the pm I pull it together. It is really, really pretty and very spring like. I think I will make it on easter.
roasted vegetable with goat cheese tart. I think it was from Southern living in the 90's. It is so forgiving and I have made it so often, that I just fake it. Basically, sliced veggies length wise, (Purple eggplant, white eggplant, zucchini, yellow squash, red pepper, yellow peppers, orange peppers, roasted with olive oil and garlic) then take a dish; put long sheets of celepane on the bottom; work from the outside first (Different from rec: above) and layer eggplant around edge; put layer of goat cheese next, then kind of wing it, going around to the center. ; alternating the veggies to have a pretty tart. add a layer / ring of goat cheese every so often to help keep it together. In my family, my mom does not like goat cheese, so for a portion of the tart, I use rondele. It is a messy process, and really squeeze those veggies against the sides of the tart dish.
The beauty is that it is BEST made a day ahead, and tastes great for 2 days. You do not need to cook it. When ready to serve, invert the tart onto a pretty cutting board. I love that it is made in stages. I often roast veggies in the am, the pm I pull it together. It is really, really pretty and very spring like. I think I will make it on easter.