Maple Balsamic Roasted Veggie Tarts

The tart crust serves as the foundation for this delightful recipe. To create a perfect crust, all-purpose flour plays a crucial role. Its fine texture helps to create a tender, flaky base that holds the filling without becoming soggy. When making the crust, the importance of using cold butter cannot be overstated. Cold butter contributes to the flakiness of the crust by creating steam pockets as it bakes, resulting in a light and airy texture.

Maple Balsamic Roasted Veggie Tarts

Elevate your culinary skills with Maple Balsamic Roasted Veggie Tarts, a perfect blend of sweet and tangy flavors. This recipe showcases a flaky tart crust topped with nutritious roasted vegetables like zucchini, red bell pepper, cherry tomatoes, and mushrooms, enhanced by a delectable maple balsamic glaze. Ideal for gatherings or a cozy family dinner, these vibrant tarts are not only visually stunning but also customizable to your taste. Embrace the deliciousness and impress your guests with this healthy and flavorful dish!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ teaspoon salt

1/2 cup unsalted butter, cold and cubed

3-4 tablespoons ice water

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup mushrooms, sliced

2 tablespoons olive oil

Salt and pepper to taste

For the Maple Balsamic Glaze:

¼ cup balsamic vinegar

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

1 garlic clove, minced

½ teaspoon dried thyme or rosemary

For the Assembly:

1 cup crumbled goat cheese (optional)

Fresh thyme or basil for garnish

Instructions

Prepare the Tart Crust:

- In a mixing bowl, combine the flour and salt. Rub in the cold, cubed butter until the mixture resembles coarse crumbs.

- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roast the Veggies:

- Preheat your oven to 400°F (200°C).

- On a baking sheet, toss the diced zucchini, red bell pepper, cherry tomatoes, and mushrooms with olive oil, salt, and pepper. Spread them out evenly.

- Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and starting to caramelize. Stir halfway through for even roasting.

Prepare the Maple Balsamic Glaze:

- In a small saucepan, combine balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and thyme. Bring to a simmer over medium heat and cook for about 5-7 minutes or until slightly thickened. Remove from heat and set aside.

Assemble the Tarts:

- Roll out the chilled tart dough on a floured surface to about 1/8 inch thickness. Cut into circles or squares to fit your tart pans.

- Press the dough into the tart pans and trim any excess. Prick the bottoms with a fork to prevent bubbling.

- Pre-bake the tarts in the preheated oven for about 10 minutes or until lightly golden.

Fill and Bake:

- Remove the tarts from the oven and evenly distribute the roasted veggies into each tart shell.

- Drizzle the maple balsamic glaze generously over the veggies.

- If using, sprinkle crumbled goat cheese on top of the tarts.

- Return the tarts to the oven and bake for an additional 5-7 minutes until warmed through.

Serve:

- Let the tarts cool slightly before removing them from the pans. Garnish with fresh thyme or basil for an added touch.

- Serve warm or at room temperature, and enjoy your delicious Maple Balsamic Roasted Veggie Tarts!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6-8 servings