Rustic Roasted Veggie Tart

1 1/2 c. flour

pinch of salt

pinch of baking powder

10 T. butter, well chilled and cut into 1/4" dice

ice water

6 (1/4") slices eggplant

1 portabella mushroom cap, sliced 1/4" thick

1/4 of a Vidalia onion, thinly sliced

1 small zucchini, cut into 1/4" thick moons

1/2 of a  red or orange bell pepper, diced

1 T. olive oil

salt and pepper to taste

2 oz. gorgonzola cheese

2 oz. Neufchatel cheese

1 egg, beaten

2 t. parmesan 


Place the flour, salt and baking powder in the bowl of a food processor and pulse to combine.  Add the butter and pulse until crumbs are pea sized.  Add 2 Tablespoons of the ice water and pulse 5 or 6 times until incorporated.  Add 1 teaspoon at a time, pulsing after each until the dough holds together when pinched.  You do not want it to turn into a ball in the food processor.  As soon as it holds together, turn onto a floured counter and form into a ball with your hands.  Press into a disc shape and wrap with plastic wrap, covering completely.  Refrigerate for one hour.


Remove dough from refrigerator.  Unwrap and place on a floured work surface.  Let rest for about 10 minutes so that it warms up enough to be pliable.


While dough is resting, toss the eggplant, mushrooms, onion, zucchini and pepper with olive oil.  Season with salt and pepper.  Place in a single layer on a baking sheet covered with parchment or a silicone mat.  Place in a preheated 450* oven and roast for 10-12 minutes, stirring once.  Remove from the pan onto a plate and set aside.


Mix together the gorgonzola and Neufchatel cheese until smooth.  Beat in the egg and parmesan cheese.


Roll the dough into a round, you don't need to worry about trimming the edges or making it look pretty.  Place the round onto the same lined baking sheet that you used for the veggies.  Spread the blue cheese mixture on the crust, leaving a 2" border.  Arrange the veggies over the cheese mixture.  Fold the dough up partially covering the veggies.  Return to the oven and bake for 25 minutes, until golden brown.