Roasted Vegetable Tart
- 2 cups all-purpose flour plus more
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2" cubes
- 2 red bell peppers
- 11 tablespoons olive oil, divided
- 1 medium eggplant, cut into 1" cubes
- Kosher salt, freshly ground pepper
- 1 small red-skinned sweet potato, peeled, cut into 1/2" cubes
- 2 medium vine-ripened tomatoes, each cut into 8 wedges
- 1 tablespoon balsamic vinegar
- 2 small onions, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 teaspoons fresh thyme leaves, divided
- 4 ounces fresh goat cheese, crumbled
- 2 large eggs
- 3/4 cup heavy cream
- This recipe is vegetarian
- Produce
- Eggplant, cut into 1" cubes, medium (1)
- Fennel bulb, small (1)
- Onions, small (2)
- Red bell peppers (2)
- Red-skinned sweet potato, peeled, cut into 1/2" cubes, small (1)
- Thyme, fresh leaves (2 teaspoons)
- Vine-ripened tomatoes, medium (2)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- All-purpose flour plus more (2 cups)
- Kosher salt (3/4 teaspoon)
- Kosher salt (1)
- Olive oil (11 tablespoons)
- Sugar (1/2 teaspoon)
- Dairy
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, unsalted (1/2 cut into cubes)
- Goat cheese, fresh (4 ounces)
- Heavy cream (3/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 22, 2012 (12 months ago).
100 people saved this recipe.
