Roasted Vegetable Rustic Tarts
This comfort food of savory roasted vegetables, cheese and flaky pastry makes a vegetarian addition to brunch, a light lunch when paired with a salad and a substantial side dish at dinner.
Serves: 5
Ingredients:
- 1- 9” pie crust, uncooked
- 4 cups cooked Roasted Root Vegetable mixture
- 1/3 cups grated or crumbled cheese (two of our favorites are feta or a mix of sharp white Cheddar with Queso cheese)
- 1 Tablespoon butter
- Egg wash( 1 egg beaten with 1 Tablespoon water
- 1 Tablespoon finely minced parsley
- 1 teaspoon finely minced thyme
- 1 Tablespoon butter
Instructions:
- Preheat oven to 375 degrees.
- On a floured surface roll out pie crust. Using a 6” diameter bowl, press and cut out 5-6” diameter rounds of pie crust (you will need to cut out 2 rounds, then roll dough again).
- Place pie crust dough rounds in a non-stick 3 ½” diameter large muffin pan which has been buttered. Pull up sides of dough and gently press along sides of pan about 1 1/4” high. Prick the bottom of each round with a fork.
- Dividing the cheese into 1/3 cup portions for each tart, place half of the cheese for each tart in the bottom of the tart.
- Mix minced herbs into the Roasted Root Vegetable mixture and then mound a heaping 3/4 cup into each tart. Sprinkle the remaining cheese on each tart.
- Cook for 10 minutes, brush on egg wash and return to oven for another 5 minutes or until crust is golden brown.
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