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1 small zucchini and yellow squash, sliced into ¼ inch slices
1 small eggplant, sliced into ¼ inch sllices
6 oz. mushrooms of choice, sliced thinly
1 large shallot, sliced vertically or 1 small onion, sliced thinly
8-10 large grape or cherry tomatoes
2 cups beef stock or canned beef broth
Olive oil for roasting veggies
Salt & pepper
4 cloves garlic, finely chopped
½ cup fresh basil leaves, thinly sliced
⅓ cup fresh, grated Parmesan cheese
4 oz. goat cheese, crumbled
1 cup heavy cream or half-and-half
2 large eggs, beaten
In a food processor, combine flour, butter, and salt and pulse until crumbly. By hand, combine in a bowl and cut the flour mixture into the butter with a pastry cutter until crumbly. Add the water and continue mixing until the dough clings together (either in food processor or by hand). OR – buy a prepared pie crust dough.
Spray an 11-inch tart pan with cooking spray and press the dough evenly into the pan and up the sides. Prick the bottom of the dough with a fork in several places. Put in the freezer for 15 minutes.
Preheat the oven to 375. Cover the crust with a piece of parchment paper and fill with pie weights or dried beans. Bake for 15-18 mins until the crust is lightly baked through. Cool.
Place the eggplant, onions, and tomatoes on a large sheet pan and the squashes, mushrooms and/or shallot on another pan. Drizzle veggies with olive oi, salt & pepper, and mix to coat them evenly. Roast the squash pan for about 13 minutes in a 425-degree oven; roast the eggplant pan for about 20 minutes. Cool down both pans to room temp. Reduce oven to 350 degrees. When cool, cut the tomatoes in ½.
Sprinkle bottom of tart pan with Parmesan and place the eggplant slices over the pan. Sprinkle with ½ the onions, ⅓ of the goat cheese, ⅓ of the sliced basil, and ½ of the garlic.Top with the squashes and shallot, if using. Sprinkle another ⅓ goat cheese, ⅓ basil, and remaining garlic. Top with remaining onion, tomatoes, and the rest of the goat cheese and basil. Whisk the cream (or ½ & ½) and eggs together. Add ½ tsp salt and ¼ tsp pepper.
Bake for 50-60 minutes or until filling is set and cheese is lightly browned. Let stand for 10 minutes, cut into wedges, and serve. Serves 6-8 people, depending on slice size.
Note: you can use and substitute any veggies – just adjust roasting time for various veggies. Also, you can use whatever cheeses you prefer.
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