This simple and tasty tart will even have kids saying “More vegetables, please!”
Recipe and photograph by Kimme Hargrove
**This recipe makes 2 tarts, so cut ingredients in half for just 1 tart**
1 small eggplant, cut into ½-inch slices, then quartered
8 ounce pack baby bella or button mushrooms
2 small (or 1 large) zucchini, cut into ¼-inch slices
1 red pepper, sliced into strips
½ cup grape or cherry tomatoes, cut vertically
4 garlic cloves, minced
2 shallots, sliced into rings
3 Tablespoons olive oil
Salt and pepper to taste
2 prepared refrigerated pie shells
4 ounces goat cheese for garnish (optional)
Heat oven to 450°F.
Toss first 7 ingredients in a large bowl with olive oil. Season with salt and pepper. Pour veggie mixture into a large baking dish (can be stacked on top of each with multiple layers). Bake for 25 minutes, stirring halfway.
While veggies are roasting, roll out pie crust on a flat, clean surface. Using a rolling pin, extend the pie shell until it’s at least 13 inches long, careful to not tear it. If torn, use your fingers to pinch it back together, then roll flat again.
After the veggies have roasted, spoon mixture into the center of the pie crust, leaving about 1 ½-inch space from the edge. Fold edges over, creating a ‘rustic’ edge all the way around (no need to pinch, just simply layer edges over each other under until you’ve formed an enclosed circle).
Bake another 20-25 minutes until edges are golden brown.
Sprinkle goat cheese on top, and let cool for 5 minutes. Slice in wedges, and serve.
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