Wednesday, October 01, 2008

SAVORING OCTOBER ~ RUSTIC ROASTED VEGETABLE TART

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."


- Nathaniel Hawthorn




RUSTIC ROASTED VEGETABLE TART
~ Savory autumn appetizer, or paired with a salad, lunch or light supper
_________
1 Japanese or medium eggplant, sliced 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
1 medium red pepper, cut in strips
1 medium yellow or orange pepper, cut in strips
2 medium sliced portabella mushrooms
1 red onion, cut in thin wedges
1 clove minced garlic
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh thyme (1 tsp. dried)
coarse salt and freshly ground black pepper to taste
8 oz. well drained and sliced artichoke hearts
8 oz. soft herb goat cheese (or herb boursin cheese)
1 15-oz. package Pillsbury refrigerated unbaked pie crusts (2 crusts)
2 tsp. milk
2 Tbsp. grated Parmesan cheese
  • Heat oven to 450-degrees. Toss eggplant, zucchini, peppers, portabella, onion, garlic with olive oil. Layer in large shallow roasting pan. Sprinkle with thyme and season with salt & pepper. Roast (uncovered) 12-15 minutes, stirring once or twice, or until tender. Add artichoke hearts to roasted vegetables.
  • Reduce oven to 400-degrees. Unfold pie crusts and smooth. Place each pie crust on baking sheet sprayed with nonstick spray. Spread half of goat cheese on each pie crust leaving a 2-inch border. Arrange vegetables evenly atop the cheese layer. Fold pastry over from the edges, making a pleated lip to partially cover the filling. Brush edges with milk and sprinkle with Parmesan cheese.
  • Bake 20 minutes or until pastry is golden brown. Allow to stand on baking sheets for 10 minutes before serving. Cut into wedges and serve warm. (12-16 servings)

10 comments:

Muddy Boot Dreams said...

Simply your loveliest mosaic yet. Joey, your photography is magical!
Gorgeous. See I am running out of descriptive words. LOL.
Jen

nancybond said...

Hey Joey! Your orange flowers are beautiful...I love the color this time of year. And the recipe, as always, reads like it's to die for. I could live off those ingredients alone...this one is a keeper. :) (I'll share it with my vegetarian daughter.)

Marysol said...

Oh my goddess! If that collage didn't put a big grin on my face. You know, if I had a garden like yours, I'd charge admission. I'm greedy that way.

And your vegetable tart looks like another keeper. Btw, I just made your blue cheese vinaigrette for your pear salad, which I'll be making later tonight. But I'm not at all certain I can wait that long.

Cindy said...

This sounds good too. Does the cheese help prevent the crust from becoming soggy? I have some eggplant and this might be the way to use some of it.

perennialgardener said...

Another tasty recipe with a beautiful mosaic of mums!

Ann said...

Oh Joey,

I can see me enjoying this beautiful tart, crisp green salad and a glass of Chardonnay. I know what I'm having for dinner tomarrow.

I'm I seeing this right, and you posted this at 3 in the morning?!?

Bless your heart.

joey said...

Always a dear Jen, you make me smile since I admire your keen eye also. A 'mutual admiration society' perhaps? Hugs ...

Dear Nancy ... the smell of autumn permeates the house roasting these vegetables. I also dragged the colors of autumn inside purchasing this glorous mum, one of my favorites. Do hope both you and your daughter enjoy this treat. (Daughters are wonderful, aren't they?)

Always making me chuckle, Marysol, you are too funny. Hope you enjoy the pear salad. Good grief! Imagine the fun sharing our awesome food together! We'd be in a 'food coma' for sure!

Hi Cindy! Enjoy your eggplant harvest ... this time of year, always a favorite. I adore caponata and makes me scratch my head thinking I have not included my favorite 'roasted caponata' on my blog. And yes, both the egg wash and cheese keep the crust brown and crusty.

Thanks dear P.G. ... you are always so thoughtful. Catching up after 10 days away is a touch overwhelming, especially since I'm leaving again on Friday to wrap arms around my sister and issues putting summer away at the lake.

Yes dear Ann, I never sleep! I'm dying to see my shots from our trip through the wine country. Doing a benefit photo calendar raising $$$ for the lake so have not yet had a chance to download. I see another sleepless night ;)

Anna said...

That yellow is so vibrant against the black background. I've taken a real liking to black..especially since it hides a multitude of over eating experiences.

I feel like my week is not right unless I come by to say hi!!

Tyra in Vaxholm said...

More absolutely lovely food, something for supper tomorrow I think. LOL Tyra

joey said...

Dear Anna, a big hello and thanks. I have ALWAYS been into basic black (though not a good color to wear when I'm cookin', but after ... my color of choice :)

Hi Tyra ... with all the awesome stuff growing in your garden, please do try and let me know.