Roast Vegetable Tart with Walnut Crust

Spectacular tart! The crust is in it's own league, though it was a bit crumbly and there was plenty of it. Maybe little less flour would help the issue. I made it as instructed, but I think any mixture of roasted or grilled veggies would go well.

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I didn't have the same problems others did with the crust being crumbly. I think the trick is to get the nuts very fine. I put mine in a coffee grinder and it was nearly walnut butter from the grind.

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i only had pecans and it was very nice. the crust could use a bit more salt for my taste. also i could not roll it out so i just pressed it in the tartlette molds with my fingers. also i just used left over grilled mushroom, eggplant, pepper and onions. the flavor was very nice and it was pretty easy using the left-overs.

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Made this for the UK section of the World Tour 2007. It's REALLY delicious and the walnut crust makes it quite rich! Definitely a treat to serve at a luncheon or a potluck! Thanks Ev!

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I made 15 small tartlets with this recipe. The crust is lovely and so easy to work with. I used zucchini and red onion in place of eggplant and chopped sun-dried tomatoes in place of the tomato paste. They looked and tasted fantastic. Thanks Evelyn.

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This turned out just lovely. I made two for a potluck wedding (thanks for suggesting this to me!) and it was a hit. I loved that I could start the dish early. I did the vegetables two days before the wedding, the crust the night before and put it all together the day of. The tarts survived the three hour drive there and tasted great served at room temperature. The crust is a little bit crumbly, but the taste makes up for that. I plan to experiment with the cheese mixture in future incarnations of these tarts, as cream cheese is not my favorite of all soft cheeses. Thank you so much!

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Loved this recipe. Loved the crust, especially-the walnuts give a great nutty flavor and texture. I did also feel that the tart needed to cool to room temp to keep the crust from breaking as it is rather crumbly. I used goat cheese on top and it added so much to the flavor. This impressed all my guests, Evelyn!! Thanks for another winner!

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WOW! This is the taste of summer, mmmmmh! I increased the pesto sauce to 4 tbsp in the cream cheese mixture, because I like it sooo much (and by the way, next time I'll use ricotta cheese instead of cream cheese, I like it better and it's also lower in fat), grilled peppers and eggplant instead of roasting them (saving fats again), and used goat cheese on top because I thought it'd give it a more particular flavour. The crust is spectacular, only it really needs to cool down almost to room temperature or it will miserably crumble down while slicing and serving the tart. Really excellent, thank you!

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