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! :-)


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!

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. :)