Roasted Vegetable And Manchego Tart For Fiesta Friday #89 And A Sad Anniversary
I made breakfast this morning for my Air BNB guests, a breakfast tart, actually 2 of them. One was the Roasted Tomato and Herbed Ricotta Tart and a tart filled with roasted vegetables and topped with a medium soft egg. I thought a nice savory tart filled with roasted vegetables and manchego cheese would be a lovely addition to the party this week. It has been a while since I partied. After Nando passed I was not really in a party mood and am just now getting back to blogging regularly. I hope I am still welcome. This weeks co hosts are no strangers to Fiesta Friday and I am sure to all of you, Mila and Kaila! Thanks to Angie again for hosting this party I am excited to be back. You can of course join in too, it is always fun and the company and food is spectacular.
On a sad note, today is the one year anniversary of the death of my sweet little Izzy. I still miss her every single day and she is in my thoughts constantly, I love my sweet little cupcake.
Roasted Vegetable And Manchego Tart
Makes one 9 inch round or rectangular tart
Vegetables (Note: Use whatever vegetables you like, it’s all good)
1 Italian eggplant cut into bite size pieces (I partially peeled it)
1 large shallot or 2 small peeled and cut into rounds
10 white button mushrooms cleaned and sliced thick
12 cherry tomatoes
6-8 brussels sprouts cleaned and cut in half
1/2 zucchini cleaned and cut into bite size pieces
Olive oil, salt and pepper
Pre heat oven to 375 degrees. Place vegetables on parchment lined baking sheet, drizzle with olive oil, season lightly with salt and pepper and roast until vegetables are tender, the tomatoes should be slightly caramelized.
Your favorite pie crust recipe, I used my go to Julia Child recipe, it never fails.
approximately 1 cup manchego cheese grated
Blind bake your tart shell at 400 degree’s for approximately 20 minutes, should be a light golden brown. Let cool.
Sprinkle half of the grated manchego on the bottom of the tart shell. Spoon in the vegetables and sprinkle the rest of the cheese on the top.
Place tart on baking sheet and bake for 30 minutes, vegetables and cheese will be bubbling and the tart will be a lovely golden brown.
Serve with a medium boiled egg, what I mean by that is that it’s between soft and hard. To get this degree of doneness boil the egg for 5 minutes, remove from heat and run under cold water to stop the cooking process, peel and place on a piece of the tart. It’s delicious.