RUSTIC GRILLED VEGETABLE TART

The recipe for this vegetable tart was inspired by the Ratatouille movie and the sliced ratatouille that was served. It’s essentially a savoury galette that is grilled on a BBQ, with the perfect addition of some cheese. And we all know how cheese makes everything better. I like the strong taste of blue cheese, but if it’s a bit too much or you do not like the taste, I can see feta working quite well.

Feel free to switch up what vegetables you use in the vegetable tart, and if you are looking for a sweet version, check out my berry galette!

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Rustic Grilled Vegetable Tart

Ingredients

• 1 pie crust*
• 1 medium zucchini
• 1 medium zucchini squash
• 1 medium eggplant
• 1 medium onion
• 2 roma tomatoes
• Fresh oregano
• Fresh thyme
• Blue cheese or feta
• Minced garlic
• Olive oil
• S&P to taste
• Grated asiagio

Instructions

• Cut the zucchini, squash, and eggplant into half lengthwise.
• Cut the onion into half.
• Brush with olive oil, sprinkle with seasoning salt of choice and rub.
• Place oiled side down on oiled, medium hot bbq.
• The squash will take about 20-30 minutes to cook, the eggplant and zucchini around 15 minutes, the onion 15-20. Turn them over when about half done cooking and remove as they just become done.
• Cut the tomatoes into slices.
• Take the grilled veggies and slice.
• Place a sheet of tinfoil on a cutting board and place the crust in the middle.
• Brush the inside of the defrosted or homemade pie crust with olive oil, crumble blue cheese onto it and sprinkle fresh chopped oregano and thyme.
• Place the sliced veggies in circular rows, alternating pieces of vegetable.
• Sprinkle with more chopped fresh oregano and thyme, S&P to taste and add a couple tbsp of minced garlic.
• Sprinkle liberally with grated asagio.
• Fold the edges of crust over the outside of vegetables.
• Slide the tinfoil off of the cutting board onto the bbq (set at low-medium heat), close lid, and let bake for 30-35 minutes. Keeping an eye out until the crust is browned and completed cooking.

Notes

If you aren't using a homemade pie dough, I love using Pillsbury pie crusts and always keep some in the coldest part of my fridge. I find they not only taste good, but they don't get all broken like the usual frozen pie dough plates. You can also let the Pillsbury pie crusts warm up a bit, and when you roll them out, they don't crack, and you can roll them out to make them larger as needed.