(vegetable tart courtesy @distilledstills unsplash)

Like many unplanned recipes, my Cheesy Roasted Vegetable Tart revealed itself with a two-ounce chunk of cream cheese in the back of the cheese drawer.

You know the amount left over when the bagels are gone, and you wonder why you didn’t polish it off? An amount that is too much to toss but not enough for a whole cheesecake or some other cream cheese recipe?

Yeah, that.

Cheesy Roasted Vegetable Tart isn’t a recipe I developed, reworked, and sent out to the foodie world to be tested. Nope. This is one of those recipes that evolved into something downright respectable. All it takes is a little creativity, plenty of cheese, vegetables, and one pie crust.

This type of meal was incredible enough to write about here, and one that screamed It’s Fall, Y’all.

I love the saying Its Fall, Y’all, and I don’t feel it should be exclusive to Southerners.

I’m a Kentucky transplant via Pennsylvania and Florida, and in my world, eleven years in Kentucky is fine.

I digress, back to my chunk of cream cheese. And also, let me clarify, I’m not going to get into the cream cheese isn’t cheese discussion here. Cream cheese serves a real-life purpose, and this recipe is one of those instances and is one of the building blocks of this savory tart.

NOTES AND TIPS:

  • This is not a cookbook recipe and doesn’t follow professional writing rules, such as Ingredients List and Directions.
  • What I have in my fridge and what you have in yours are different. Flexibility is key.
  • This recipe is best made when you have time to notice how the shadows grow long across the lawn.
  • It’ll be a halftime hit if you make a Cheesy Roasted Vegetable Tart during game day. Trust the process.
  • The best time to begin Step 1 is after you finish your morning cuppa.
  • Also, I give approximate ingredient portion sizes to make a one-crust 9-inch tart.

Cheesy Roasted Vegetable Tart

Step 1. Toss your cream cheese (two to three ounces) in a medium mixing bowl and walk away for several hours.

Step 2. When the cream cheese is at room temperature, place a rack in the middle of the oven and preheat the oven to 450 degrees.

Step 3. Raid the fridge and pantry for bell peppers, baby tomatoes, olives, artichoke hearts, onions, spinach, late-season squash, grated cheeses, etc. Think savory and rustic. You’ll need a solid cup and a half of vegetables. Drain any olives, artichokes, etc., reserving the liquid. Salt your squash and tomatoes for ten minutes, blot with paper towels, and cut your entire bounty into equal bite-size portions.

Step 4. Line a baking sheet with parchment paper. Pile the raw vegetables (you should have enough to fill the pan, so the vegetables don’t touch; otherwise, they’ll steam and not caramelize) in the center, drizzle with olive oil, sprinkle with cumin, garlic, oregano, and kosher salt. Toss to coat and spread evenly on the baking pan. Bake for 20-25 minutes. Remove the vegetables when they’re brown and caramelized. Reduce the oven heat to 425 degrees.

Step 5. Remove the store-bought pie crust from the fridge. You DO buy this, right? (winks) Okay, if not, make your own. Homemade pie crust is not rocket science, but sometimes we need simple, right?

Step 6. While the crust comes to room temperature (twenty minutes), add 1/2 cup ricotta cheese, 1/4 crumbled feta, one egg, juice from 1/2 small lemon, a tablespoon (+-) of the reserved oil from the olives/artichokes, a pinch of oregano (either fresh or dried), a shake of black pepper, and red pepper flakes (if you like a pop of heat) to the cream cheese bowl. Stir with a large spoon to combine. You want a thick, creamy consistency. It doesn’t need to be lump-free.

Step 7. Roll the pastry over a nine-inch glass pie pan, pressing the sides lightly. Spread the cream cheese mixture over the bottom.

Step 8. Arrange the roasted vegetables, plus olives, artichokes, fresh spinach, etc., over the cream cheese mixture. Top with more cheese, i.e., shredded gouda, parmesan, or whatever you have.

Step 9. Fold the sides of the crust over the top to form a galette like this Pear and Cheddar Tart. Beat an egg in a small bowl with a few drops of water. Brush the crust, which will only be an inch or two based on how high you pile your veg and cheese. Remember, this is a tart. And Lord, if you think you need more cheese, then YES, YOU DO!

Step 10. Bake the tart in the center of the oven for thirty minutes or until the top is browned and bubbly. Remove from the oven and cool for fifteen minutes before slicing. Eat immediately. LMK if you have leftovers. jk

Hit me up on Twitter @maureencberry if you made this tart.

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