Mediterranean Walnut Crust Tart with Roasted Vegetables and Creamy Cheese

Roast Vegetable Tart with Walnut Crust 🍆🧀

Introduction

Welcome to a delightful Mediterranean-inspired recipe that transforms the humble tart into a feast for the senses. This Roast Vegetable Tart with Walnut Crust, adapted from Julia Ponsonby’s “Gaia’s Kitchen,” takes the classic quiche concept and flips it on its head. Instead of eggs and milk, this tart features a creamy base of cream cheese and fresh basil, crowned with luscious mozzarella or goat cheese. With a walnut crust that adds a nutty crunch and a filling of roasted red peppers and eggplants, this dish is perfect for winter brunches or cozy dinners. The beauty of this recipe lies in its flexibility; you can prepare the components ahead of time and simply assemble the tart when you’re ready to enjoy it.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 40 minutes
• Servings: 8
• Category: Savory Pies
• Keywords: Cheese, Peppers, Vegetable, European, Winter, Brunch, Oven, < 4 Hours

Ingredients

For the Walnut Crust:

• 6 tablespoons ground walnuts 🌰
• 8 tablespoons plain white flour 🌾
• 5 tablespoons butter 🧈
• 2 tablespoons tahini 🥄
• 1 teaspoon salt 🧂
• 3-4 tablespoons cold water 💧

For the Filling:

• 2 bell peppers 🌶️
• 1 1/4 eggplants 🍆
• 2 cloves garlic, peeled and finely sliced 🧄
• 6 tablespoons cream cheese 🧀
• 2 tablespoons tomato paste 🍅
• 8 tablespoons pesto sauce 🌿
• 2 teaspoons Dijon mustard 🍯
• 3 tablespoons fresh basil, chopped 🌿
• 6 ounces mozzarella cheese or goat cheese, sliced 🧀
• 2 tablespoons olive oil 🫒

Instructions

1. Prepare the Walnut Crust:

1. In a mixing bowl, slice the butter into the flour and salt.
2. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with a buttery texture.
3. Grind or crush the walnuts fairly finely, then stir them into the butter-flour mixture.
4. Add the tahini, a beaten egg, and cold water. Mix until the dough starts to come together.
5. Divide the dough according to the number of tarts you plan to make.
6. Roll each portion into a ball and flatten slightly.
7. Chill the dough balls in the refrigerator for about 30 minutes while you prepare the vegetables.

2. Prepare the Vegetables:

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants into 3/8-inch thick circles and then quarter them.
3. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to sweat. This step helps to remove excess moisture and bitterness.
4. Rinse the eggplant slices and drain them in a colander. Pat dry with paper towels or press gently to remove excess moisture.
5. Spread the eggplant slices on a baking tray, drizzle generously with olive oil, and season with dried oregano or basil.
6. Roast in the oven for 30-40 minutes, stirring halfway through until the eggplants are tender and slightly caramelized.
7. While the eggplants roast, prepare the bell peppers. Slice them into 3/8-inch wide strips.
8. Place the bell pepper strips on a separate baking tray, drizzle with olive oil, and season with black pepper and oregano or basil.
9. Roast for 30-40 minutes, adding the finely sliced garlic to the tray halfway through roasting.

3. Assemble the Tart:

1. Preheat your oven to 350°F (175°C) for the final baking.
2. To prepare the crust, roll out each portion of chilled dough on a floured surface until about 3/16 inch thick. Due to the buttery nature of the dough, it may be challenging to transfer it in one piece. Press it gently into a lightly oiled flan tin or tart pan.
3. Pre-bake the crust in the oven for 15-20 minutes until it becomes firm but does not brown. Allow it to cool slightly.
4. Crush the remaining garlic and mix it into the cream cheese along with half of the chopped fresh basil, pesto, tomato paste, a teaspoon of Dijon mustard, and a few tablespoons of the reserved roasting oil. Season with salt and black pepper.
5. Spread the cream cheese mixture evenly in the bottom of each pre-baked walnut pastry case.
6. Mix the remaining fresh basil with the roasted vegetables and spread them over the cream cheese mixture in the tart shells.
7. Slice the mozzarella or goat cheese into generous rounds (approximately 3/16 inch thick) and place them decoratively on top of each tart.

4. Bake and Serve:

1. Place the assembled tarts in the preheated oven and bake for 30-40 minutes, or until the cheese has melted, turned golden brown in places, and the filling is hot and bubbly.
2. Once the cheese is beautifully browned and the tart is sizzling, remove from the oven.
3. If using a detachable flan tin, carefully remove the tart edges before serving.
4. Serve your Roast Vegetable Tart warm, accompanied by a fresh green salad and perhaps some new potatoes seasoned with garden mint for a complete and satisfying meal.

Nutritional Information

• Calories: 625.9 per serving
• Fat Content: 47.4g
• Saturated Fat Content: 20.9g
• Cholesterol Content: 106.9mg
• Sodium Content: 395.7mg
• Carbohydrate Content: 40g
• Fiber Content: 8.7g
• Sugar Content: 7.5g
• Protein Content: 15.9g

Enjoy the savory, nutty delight of this Roast Vegetable Tart with Walnut Crust! With its rich and creamy filling combined with the perfect blend of roasted vegetables and melted cheese, it’s sure to be a hit at any gathering or cozy meal. Happy cooking! 🥳🍽️