Rustic Goat Cheese and Roasted Vegetable Tart
Kirsten
Karen cut this recipe out of the LA Times food section several years ago. She served it to us with roasted lamb and the whole family loved it!
ingredients
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1/2 pound mushrooms, sliced
- 2 shallots, thinly sliced
- 2 plum tomatoes, diced
- 1 red bell pepper, diced small
- 1 TBS fresh thyme
- 1TBS fresh oregano
- 1/4 cup olive oil
- Salt
- Pepper
- 4 oz. goat cheese, room temperature
- 3 oz. cream cheese, room temperature
- 1TBS freshly grated Parmesan cheese
- 2 eggs
- 1 15-oz package refrigerated pie crust for 2-crust 9-inch pie
directions
- 1
Heat oven to 450. Spray 2 baking sheets with nonstick cooking spray.
- 2
Combine the zucchini, squash, mushrooms, shallots, tomatoes, bell pepper, thyme and oregano in a large bowl. Stir in the oil to coast the vegetables and sprinkle with salt and pepper.
- 3
Pour the vegetables into a large roasting pan in a single layer and roast until the vegetables are softened, 15 minutes.
- 4
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.
- 5
Unwrap the pie crusts and place on baking sheet. Divide the cheese mixture between the crusts, spreading it to within 2 inches of the edges. Spread the vegetables on top, dividing them between the two crusts. Fold in the sides of the crusts to the middle so that each fold overlaps. Beat the remaining egg and brush it on the crusts to coat.
- 6
Bake the tarts until the crusts are golden brown, 20 minutes
Source: Karen Harley
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