I love tarts, cheese, and roasted vegetables. So I love to put all three together to clean out my fridge of produce and cheeses. Usually I roast whatever I have on hand or in the freezer and toss them in a pie crust with parmesan and shreaded cheeses. It's always comes out tasty, but this time I decided to step up my game. This recipe uses a ready-made refrigerated pie crust (not the ones found in tins), But you can also use your favorite pate brisee recipe to make an unbaked pie crust.
Rustic Goat Cheese and Roasted Vegetable Tart
(makes 2 tarts - you'll want 2)
Nonstick cooking spray
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1/2 small onion, thinly sliced
3/4 cup julienne-cut sun dried tomatoes in oil
1 red bell pepper, diced small
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 cup extra-virgin olive oil
Salt and Freshly ground pepper
4 ounces goat cheese, room temperature
3 ounces cream cheese, room temperature
1 tablespoon freshly grated Parmesan cheese
2 premade rolled pie crusts (9-inches)
Set a rack in the center of the oven and heat the oven to 450 degrees. Spray 2 baking sheets with nonstick cooking spray.
Combine the zucchini, squash, onion, tomatoes, bell pepper, thyme and oregano in a large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.
Pour the vegetables into a large roasting pan in a single layer and roast until the vegetables are softened, 15 minutes.
While the vegetables are roasting, combine the goat, cream and Parmesan cheeses in the bowl of an electric mixer. Add 1 egg and mix on high until smooth, 2 minutes.
Unwrap the pie crusts and place 1 on each baking sheet. Repair any tears in the dough. Divide the cheese mixture between the crusts, spreading it to within 2 inches of the edges. Spread the vegetables on top of the cheese filling, dividing them between the crusts. Fold in the sides of the crusts to the middle (they won't reach the center) so that each fold overlaps the last slightly to form a rustic-looking tart. Pinch the overlapping edges to seal. Beat the remaining egg and brush it on the crusts to coat.
Bake the tarts until the crusts are golden brown, 20 minutes.