Since so many requested the recipe yesterday, I decided to post the recipe.
I found the recipe in Taste of Home magazine in the August/September 2008 issue. I love that magazine!
I have made the recipe as presented here, but I have also substituted summer squash instead of the eggplant, which is delicious. Also, I have forgotten to put the basil and parmesan cheese on at the end at it changes the flavor immensely, do not forget! Make sure that all the moisture from the vegetables is evaporated, otherwise you will have a soggy tart, and nobody wants that. :)
If you try making it, tell me how you liked it!Rustic Roasted Vegetable Tart Recipe
75% would make again
Read reviews (3)
"No one will miss the meat in this appealing tart." The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression.—Marie Rizzio, Interlochen, Michigan
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Im so excited to make this again! Now Ill have to make two for my whole family!ReplyDelete
This looks so yummy! Thanks for sharing :)ReplyDelete