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Creating a perfect tart shell is foundational to the success of your Maple Balsamic Roasted Veggie Tarts. The shell serves as a crispy, flaky base that holds the filling together and adds texture to each bite. The primary ingredients for the tart shell include:

Maple Balsamic Roasted Veggie Tarts

Discover the irresistible flavor of Maple Balsamic Roasted Veggie Tarts, perfect for any occasion. This versatile recipe combines seasonal roasted vegetables with the sweetness of maple syrup and a tangy balsamic glaze, creating a dish that's both comforting and elegant. With healthful ingredients and customizable options, these tarts are sure to impress at your next gathering or family dinner. Elevate your culinary skills and delight your taste buds with this delicious treat!
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Ingredients
  

For the Tart Shells:

1 ½ cups all-purpose flour

½ cup unsalted butter (cold and cubed)

1/4 teaspoon salt

3 tablespoons ice water

For the Roasted Veggies:

1 cup butternut squash (peeled and diced)

1 cup zucchini (sliced)

1 cup bell peppers (diced)

1 cup cherry tomatoes (halved)

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons maple syrup

2 tablespoons balsamic vinegar

1 teaspoon dried thyme

For the Filling:

1 cup ricotta cheese

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

1/2 cup grated Parmesan cheese

Fresh thyme leaves for garnish

Instructions
 

Prepare the Tart Shells:

    - In a mixing bowl, combine flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.

      - Add ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

        Roast the Veggies:

          - Preheat your oven to 400°F (200°C).

            - In a large bowl, toss the butternut squash, zucchini, bell peppers, and cherry tomatoes with olive oil, salt, pepper, maple syrup, balsamic vinegar, and thyme. Spread on a baking sheet in a single layer.

              - Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and caramelized. Stir halfway through for even roasting.

                Prepare the Tart Filling:

                  - In a medium bowl, mix ricotta cheese, garlic powder, salt, and pepper until smooth. Stir in grated Parmesan cheese until well combined.

                    Assemble the Tarts:

                      - Remove the dough from the fridge. On a floured surface, roll it out to about 1/4 inch thickness. Cut into circles or shapes that fit your tart pans and press the dough into the pans.

                        - Pre-bake the tart shells in the oven for about 10 minutes until lightly golden. Remove from the oven and let cool slightly.

                          Fill the Tarts:

                            - Spoon a generous amount of ricotta mixture into each pre-baked tart shell. Top with the roasted veggies, ensuring an even distribution across the tarts.

                              Bake the Tarts:

                                - Return the filled tarts to the oven and bake for an additional 15-20 minutes, or until the filling is warm and slightly golden.

                                  Serve:

                                    - Remove the tarts from the oven and let them cool slightly. Garnish with fresh thyme leaves before serving. Enjoy your Maple Balsamic Roasted Veggie Tarts warm or at room temperature!

                                      Prep Time, Total Time, Servings: 30 min | 1 hr | 8 servings