• Note: Save time by using 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.

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, mushrooms, shallots, 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.

This recipe yields 8 main course servings or 16 side servings.

Each of 16 servings: 251 calories; 161 mg sodium; 38 mg cholesterol; 18 grams fat; 6 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 1.15 grams fiber.

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