Asparagus and Sweet Potato Vegetable Tart
with Zucchini, Red Onion, Red Peppers and a Cornmeal Herb Crust
Nov 15, 2009
Vegetable tarts are an easy and healthy make-ahead dish for both entertaining and for everyday meals. They can be made with a bumper crop from the garden, with vegetable sales specials at the market or favorite vegetables at home. This recipe uses a cornmeal herb crust and is topped with a colorful mix of flavorful vegetables.
Sweet potatoes give a touch of natural sweetness to any savory food it is added to. This tart has layers of oven roasted sweet potato slices and red onion. White fleshed sweet potato is used but yellow-orange fleshed sweet potatoes can also be used.
Asparagus is cut on the bias and sautéed in olive oil with garlic. Red peppers and zucchini add flavor and additional color to the vegetable tart. Parmesan cheese is use but Romano or Asiago could also be used.
The cornmeal herb crust recipe makes enough for one 13 inch by 4 inch rectangular tart, one 9 inch round tart mold or several tart molds, and can be doubled easily. This recipe serves about 8.
Asparagus and Sweet Potato Vegetable Tart
Ingredients:
- 2 sweet potatoes
- 1 small red onion, cut in half and sliced
- 1 bunch asparagus, trimmed and cut on the bias into 1/2 to 3/4 inch slices
- 1 small zucchini, sliced crosswise
- 1 medium red pepper, diced
- 1 large cloves garlic
- About 2 Tbsp olive oil
- 1/3 cup shredded Parmesan cheese
- Salt and freshly ground black pepper
- Cornmeal Herb Crust, see recipe below
Procedure:
- Prepare crust. Reserve. Heat oven to 400 degrees.
- Rub about 1 teaspoon olive oil over a baking sheet. Peel and slice the sweet potato in about 1/4 inch slices. Lay on the prepared sheet pan in a single layer. On the same pan, reserve an area for the sliced red onions and lay out in a single layer. Place in preheated oven for about 20 minutes, turning halfway through cooking, until potatoes are cooked and vegetables are slightly browned. Remove from oven and cool vegetables.
- Heat 2 tsp of olive oil in a large frying pan or 11 inch rondeau over medium high heat. Add in the sliced asparagus and cook for about 3 to 5 minutes until the asparagus is crisp tender. Using a garlic press, squeeze to press in 1 cloves of garlic. Add in salt and pepper to taste. Cook for an additional 2 minutes. Remove to a dish and wipe pan.
- In the same pan add in 1 tbsp olive oil. Add in the sliced zucchini and red pepper. Cook, stirring occasionally, for about 5 to 6 minutes. Remove from pan to a dish.
- Layer the prepared and cooled vegetables into the tart molds. Add the sweet potatoes on the bottom, followed by the red onion, asparagus, zucchini and red pepper. Sprinkle with additional salt and pepper if desired.
- Top with the shredded Parmesan cheese and place in the oven. Bake for about 25 to 35 minutes, depending on the size of the tart molds. Remove when the crust is cooked, and the cheese has begun to brown.
- Serve cold or warmed. This tart can easily be made one day in advance.
Cornmeal Herb Crust
- 3/4 cup yellow cornmeal
- 3/4 cup flour
- 1/4 tsp salt
- 1/8 tsp dried savory
- 1/8 tsp dried thyme
- 1/3 cup Trans fat free shortening
- 1/4 cup cold water
- Mix the cornmeal, flour, salt, dried savory and dried thyme together.
- Cut in the shortening until crumbly. Stir in the cold water until combined.
- Transfer to a work surface and knead together a few strokes until it forms a ball. Chill for about 10 minutes in the refrigerator.
- Roll out on a lightly floured surface and lay in the tart molds. This crust is easily pressed into the crust as well: simply press into the tart mold sides and bottom in an even layer.
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