Plus, it’s incredibly adaptable. Throw in leftover roasted veggies or a handful of toasted nuts for extra texture. It’s a simple, unpretentious dish that makes fall feel special without fuss, just layered flavors and cozy comfort.
Roasted Vegetable and Nut Tart
This tart features a flaky pastry crust filled with a mixture of roasted vegetables and toasted nuts, baked until golden and bubbly. The dish showcases layered flavors and textures, with a tender crust, caramelized veggies, and crunchy nuts providing a satisfying bite.
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to fit your tart pan, then transfer it into the pan and press it into the edges. Chill the crust while preparing the filling.
- Toss the chopped vegetables with 1 tablespoon of olive oil, minced garlic, salt, and pepper in a mixing bowl until evenly coated. Spread the seasoned vegetables on a baking sheet lined with parchment and roast in the oven for about 20 minutes until they are tender and slightly caramelized.
- While the vegetables are roasting, toast the mixed nuts in a dry skillet over medium heat until fragrant and slightly browned, about 5 minutes. Allow them to cool, then roughly chop them.
- Remove the roasted vegetables from the oven and let them cool slightly. Once cooled, distribute them evenly over the prepared pastry crust, then sprinkle the toasted nuts on top for added crunch.
- Brush the exposed edges of the pastry with the beaten egg to give it a golden finish. Pour the beaten egg over the filling to help it set during baking.
- Bake the tart in the preheated oven for 25 to 30 minutes until the crust is golden and crisp, and the filling is bubbling.
- Remove the tart from the oven and let it rest for about 5 minutes. Slice into wedges and serve warm, enjoying the layered textures and flavors of roasted vegetables and toasted nuts.
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