Rustic Winter Vegetable Tarts

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6 Servings
Vegetables
American
Pizza American Tart Vegetables

7 1/2 cups winter vegetables such as ter squash sweet potatoes red onion parsnips c
4 pieces thick-sliced on cut into 1-inch pieces
3 tablespoons olive or ola oil
Tbsp. chopped fresh leaves
15 ounces pkg. rolled refrigerated unbaked pie crust 2 crusts
1 cup crumbled t cheese 4 oz.
4 ounce ddar cheese, shredded
1 tablespoon samic vinegar
4 whole lic minced
Fresh emary sprigs

Directions 1. In large bowl toss prepared vegetables with bacon, 2 tablespoons of the oil,thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in 15x10x1-inchbaking pan. Place pan on lowest oven rack of cold oven;turn oven setting to 425F. Roast 35 minutes, stirring vegetables every 10minutes, until golden and tender. 2. Meanwhile, roll each pie crust to about 12 inches square. Cut each piecrust square in four free-form shapes;divide between two parchment-lined baking sheets. 3. Remove vegetables from oven; stir in 3/4 cup of the cheese, the vinegar, and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions. 4. Divide vegetable mixture among dough shapes, leaving generous 1-inch borders. Folddough borders around vegetables, pleating as necessary to form tart edges.Sprinkle vegetables with remaining 1/4 cup goat cheese. Sprinkle with chedder cheese 5. Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnishwith rosemary sprigs. Makes 8 servings. Recipe By Geo Ross


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