Friday, October 3, 2008

Rustic Roasted Vegetable Tart


Rustic Roasted Vegetable Tart
4 servings

1 small eggplant, cut into 1 inch pieces
1 large zucchini, cut into 1/4 inch slices
12 cherry tomatoes, cut in half
1 medium sweet red pepper, cut into 1 inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese

Combine vegetables, oil, garlic, salt and pepper. Transfer to an 15 x 10 x 1 inch baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes. Sprinkle cornmeal over a greased 14 inch pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1 1/2 inches of edge. Fold up edges of pastry over filling, leaving center uncovered. Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with Parmesan cheese. Cut into wedges and enjoy!

This is a new recipe we tried this evening. It went over better with the girls than the guys. ;-) I think I would prefer it on a regular pizza crust. It is really pretty, though! :-)

2 comments:

Elizabeth G. said...

This sounds really yummy, but I think that I will use pizza dough. My kids are so funny about my mixing "dessert" stuff with dinner stuff (i.e. chicken pot pie, etc.).

Thanks again!
Elizabeth

kristi said...

thanks for this! now i just have to figure out something to substitute instead of the eggplant...we aren't big fans here. :)