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Pasta Tart With Roasted Seasonal Vegetables

Ingredients

For the pasta:

  • 3 sheets of 10-inch squares plain or flavored pasta, like spinach, tomato or carrot
  • Fruity olive oil for brushing

For the eggplant-and-mushroom layer:

  • 1 eggplant, about 1 1/2 pounds
  • 4 tablespoons fruity olive oil
  • ½ pound mushrooms, sliced thin
  • Salt and freshly ground white pepper to taste
  • 1 ¼ pounds yellow onions, sliced thin and separated into rounds
  • 4 large cloves garlic, peeled and finely chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh oregano
  • Red pepper flakes to taste

For the red-pepper layer:

  • 7 medium-size red and yellow bell peppers
  • Salt and freshly ground white pepper to taste
  • 1 tablespoon fruity olive oil, plus oil for brushing
  • 2 cups fresh ripe tomatoes, seeded and slivered
  • 2 tablespoons finely chopped fresh basil
  • Basil leaves for garnish
  • ½ cup toasted pine nuts for garnish
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      185 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 457 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 to 12 servings

Preparation

  1. In a large pot, cook the pasta until it is al dente. Drain and rinse.
  2. Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
  3. Preheat oven to 350 degrees.
  4. Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
  5. Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
  6. 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.
  7. Gently stir in mushrooms.
  8. 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.
  9. Coarsely chop roasted eggplant rounds and stir them.
  10. Roast peppers either under broiler or over open flame until the skins are charred.
  11. Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
  12. Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
  13. Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
  14. Stir in tomatoes and basil.
  15. Arrange one of pasta circles in bottom of tart pan.
  16. 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.
  17. 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.
  18. 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.
  • Different flavored pasta sheets can be used for the various layers, or plain sheets only. If they do not come wide enough, overlap two smaller ones.

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