It looks like a pizza, but it tastes more like an egg-less quiche! The crust gives this dish a delicious flavor that's not to be missed, trust me it's nothing like a pizza!
I love finding vegetarian recipes that are simple, lots of veggies, and something new! There are many recipes like this online, this is my version, inspired by many.
Roasted Vegetable Tart
- 1 pie crust (make your own, or buy one, I got mine at Trader Joe's)
- Hummus - I used a Roasted Red Pepper flavor and would highly recommend as it goes well with the roasted veggies
- 1 small yellow squash
- 1 small zucchini
- 1 small egg plant
- 1 medium size red onion
- 1 - 2 small Roma tomatoes
- 2 cloves of garlic
- fresh Parmesan cheese (optional)
- sea salt
- olive oil
- herbs (optional)
First prepare the crust, depending on what shape your crust comes in, either bake in the pie pie according to directions or if your crust is flat, like mine, lay on a greased cookie sheet and bake according to directions.
Meanwhile, add about 1 Tbsp to a pan and saute thinly sliced zucchini, egg plant, tomato, yellow squash and thickly sliced red onion until soft. About 2-3 minutes before the veggies are done, add thinly sliced garlic. At this point I also added a pinch blend of herbs, mostly oregano, but you could easily do without
After your crust is finished, should be plus or minus 10 minutes, according to directions, let cool for just a few minutes and then spread liberally with hummus. Continue cooking the veggies until they are easy to bite into, and very limp. With this dish it's better to have the veggies on the more cooked side than on the raw crunchy side because of the way the delicate crust crumbles, it will be easier to eat this way.
When the hummus and veggies are assembled, top with a touch of fresh ground sea salt and Parmesan cheese. Throw in the oven just to melt the cheese and re-heat the crust. Cut like a pizza or in squares, it's great for leftovers too!