Rustic Roasted Vegetable Tart Recipe

Ingredients

• 1 small eggplant, cut into 1-inch pieces
• 1 large zucchini, cut into 1/4-inch slices
• 4 plum tomatoes, chopped
• 1 medium sweet red pepper, cut into 1-inch pieces
• 4 tablespoons Crisco® Light Olive Oil or Canola Oil, divided
• 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
• Minced fresh basil, optional

Directions

• In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes.
• On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil.
• Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with Parmesan. Cut into wedges. Garnish with basil if desired. Yield: 8 servings.

Rustic Roasted Vegetable Tart published in Taste of Home August/September 2008, p39