Vegetable Tart
Ingredients
- 1 red bell pepper, trimmed and cut into 1/2 inch wide strip
- 1 medium eggplant, trimmed and cut into 1/2 inch wide strips
- 2 medium zucchini, trimmed and cut into 1/2 inch wide strips
- 2 red onion, trimmed and cut into 1/2 inch wide rings
- 6 cherry tomatoes, but in half
- 2 tablespoons of raisins
- 1 cup basil leafs plus more for garnish
- salt
- extra virgin olive oil
- 1 pound of burrata
- 8 ramekins or cooking rings
- 8 small hot red peppers & basil leaves (optional for garnish)
Instructions
- Preheat the oven to 350°F/ 180°C
- Divide the chopped vegetables between two baking sheets so that they are spread out in one layer. Toss with olive oil, salt, basil and raisins. Place in oven and bake for 40 minutes, until the vegetables are tender. Remove and let cool.
- Using a 2-inch oiled cooking ring, place it on a small plate and layer the vegetables making sure to get some of each type of vegetable in each. Using your fingers or the back of a spoon, press down on the vegetables, to compact them. Gently lift up the ring.
- Finish by placing carefully placing 2 or 3 tablespoons of burrata on top of each tortino. Garnish, if desired with a hot red pepper and a basil leave. Finally swirl a bit of your best olive oil on top of and around the vegetables.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2023/06/vegetable-tart-with-burrata/