Hello and welcome to the first post on Crestview Kitchen! I am so excited to finally be up and running after weeks of all the behind the scenes tech/design work that comes with starting a new blog. Now it is on to the fun part…sharing the food! I’ve been thinking for days about what I wanted the very first post to be. I wanted a recipe that would set the tone for what Crestview Kitchen stands for…using fresh, simple ingredients that make for a healthy and flavorful dish, and I think this vegetable tart does just that.
I got the inspiration for this vegetable tart from Yotam Ottolenghi’s cookbook, Plenty. I have made this recipe a few times with different tweaks along the way until I finally got the custard consistency and flavor just right. The beautiful thing about this tart is that it is easily customizable, depending on the vegetables you have stocked in your pantry. The one vegetable I would make sure to always include are the caramelized onions. You really need those to achieve the deep, rich flavor that makes this tart so delicious.
When it comes to the actual cooking of this tart, the key is prepping all of your vegetables before hand. Once you have them cleaned, skinned, diced and ready to go, the rest of the recipe is a breeze. So take the time (and maybe grab a helper!) to get the prep out of the way. I promise it will make the time in the kitchen much less stressful and will help you to really focus on the timing of roasting the vegetables.
Another helpful shortcut is using store bought pie crust. I use to struggle using anything store bought and would spend excessive amounts of time making every little thing from scratch. I found that cooking started to become more of a chore instead of something I really enjoyed and knew that a few changes had to be made. I think finding a good balance of made-from-scratch and store bought is a healthy thing. I will still make pie crust from scratch from time to time, but when a recipe requires the amount of prep that this one does, finding a shortcut here and there is just fine.
I love making this dish when I have a lazy Sunday and, with all the veggies, always feel good after eating it. I hope you give it a try and, if you do, make sure to snap a picture and tag it with #crestviewkitchen on Instagram.
- 1 red bell pepper
- 1 yellow pepper
- olive oil
- 1 medium eggplant, cut into 2-inch dice
- salt and pepper
- 1 small sweet potato, peeled and cut into 1-inch dice
- 10 brussel sprouts, stubby ends removed and cut into fourths
- 1 teaspoon balsamic vinegar
- 2 medium onions, thinly sliced
- 1 bay leaf
- 11 ounce pie crust dough (store bought or homemade)
- 8 thyme sprigs, leaves removed
- 1/2 cup grated parmesan
- 4 ounces crumbled feta
- 12 cherry tomatoes, halved
- 2 large eggs
- 3/4 cup heavy cream
- Preheat the oven to 450 degrees. Use a small knife to cut around the stem of the bell peppers and lift it out along with the seeds. Discard the stem and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little olive oil, and out of the top shelf of the oven.
- Mix the eggplant in bowl with enough olive oil to coat all of the eggplant, salt, and pepper. Spread the eggplant onto a large baking pan and place in the oven under the bell peppers.
- After 12 minutes, turn the bell peppers so they can brown on the other side and return to the top shelf. Add the sweet potato and brussel sprouts to the baking dish with the eggplant. Stir gently and roast everything for another 12 minutes.
- Remove everything from the oven and set aside. Pour the balsamic vinegar over the eggplant, sweet potatoes, and brussel sprouts and gently stir. Reduce the oven temperature to 325 degrees. Once the bell peppers have cooled to room temperate, tear into strips.
- Heat about 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onions and the bay leaf with some salt for 25 minutes, stirring occasionally, until they are brown, soft, and sweet. Remove from the heat, discard the bay leaf, and set aside with the rest of the roasted vegetables.
- Lightly grease a 9 inch loose bottomed tart pan. Use a rolling pin to make the pit crust large enough to fit the tart pan with some dough hanging over the rim of the pan. Line the pan with the dough, pressing the dough into the corners. Let the excess dough hang over the top. Place a sheet of parchment paper over the dough a fill with pie weights or dried beans. Bake the crust for 30 minutes. Remove the paper and weights, then bake for another 10 minutes, or until golden brown. Remove.
- Line the bottom of the crust with the cooked onions then top with the roasted vegetables. Sprinkle on half of the thyme leaves. Scatter the parmesan and feta cheese evenly over top the vegetables and place the tomato halves evenly across the tart, cut side up.
- Whisk the eggs, cream, salt, and pepper together. Carefully pour this mixture over the tart (the tomatoes and cheese should still be exposed). Sprinkle on the rest of the thyme leaves.
- Place the tart on the oven to bake for 35 to 40 minutes, or until the filling sets and turns golden. Remove and allow to rest for 10 minutes before releasing the tart from the pan and serving.