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Rustic Roasted Vegetable Tart

"No one will miss the meat in this appealing tart." The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression.—Marie Rizzio, Interlochen, Michigan

8 ServingsPrep: 45 min. Bake: 20 min.

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 olive 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.

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Rustic Roasted Vegetable Tart (continued)

Directions (continued)

Sprinkle with cheese. Cut into wedges. Garnish with basil if
desired. Yield: 8 servings.

Nutrition Facts: 1 wedge equals 219 calories, 14 g fat (4 g saturated fat), 6 mg cholesterol, 277 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.