"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)