Pasta Tart With Roasted Seasonal Vegetables Recipes

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
• Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
• Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

Steps:

• In a large pot, cook the pasta until it is al dente. Drain and rinse.
• Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
• Preheat oven to 350 degrees.
• Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
• Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
• Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown. Season with salt and pepper, thyme, oregano and pepper flakes.
• Gently stir in mushrooms.
• Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned. Check occasionally so onions do not burn. If they brown too rapidly, cover pan with foil.
• Coarsely chop roasted eggplant rounds and stir them.
• Roast peppers either under broiler or over open flame until the skins are charred.
• Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
• Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
• Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
• Stir in tomatoes and basil.
• Arrange one of pasta circles in bottom of tart pan.
• Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle. Arrange pepper mixture evenly over second circle and top with remaining circle.
• Wrap tart in plastic and place in a baking dish. Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down. Refrigerate for 3 hours or overnight.
• To serve, slice while still cold, then allow to return to room temperature - about one hour. Decorate with basil leaves and sprinkle with pine nuts.

Steps:

• Preheat over to 475 degrees.
• Chop vegetables into 1 inch chunks; season with salt and pepper.
• Pour olive oil and chopped garlic over vegetables.
• Roast for 35 minutes.
• Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
• Cook pasta until al dente.
• Serve hot and sprinkle with chopped basil and parmesan on top.

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.