"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Vegetable Tart Recipe

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This recipe for Roasted Vegetable Tart, by , is from The Gallimere Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Miriani
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Roma tomatoes, coarsely chopped
1 small eggplant, cubed
1 medium red pepper, seeded and cut into 1'' pieces
1 large zucchini, sliced into 1/4'' slices
4 garlic cloves, minced
1/4 c. olive oil
1/2 tsp. salt
1/8 tsp. pepper
1 Pillsbury pie crust
2 tbsp.Parmesan cheese, shredded
Cornmeal-sprinkled over baking sheet or pizza pan

Directions:
Directions:
Toss veggies in a large bowl with garlic, 3 tbsp. olive oil, and salt and pepper. Place into a roasting pan and bake at 450 for 15 minutes or until golden.
Decrease oven temperature to 425.
Place pie crust on baking sheet or pizza pan that has been sprinkled with cornmeal.
Place veggies onto pie crust, leaving a 2'' border.
Fold dough up over veggies and brush crust with remaining olive oil.
Sprinkle with Parmesan cheese.
Bake 15-20 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-35 minutes
Personal Notes:
Personal Notes:
With a nice white wine, of course!

 

 

 

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