Rustic Roasted Vegetable Tart

By ezunich

Ingredients

• 1 small eggplant, cut into I-inch pieces
• 1 large zucchini, cut into 1/4-inch slices
• 4 plum tomatoes, chopped
• 1 medium sweet red pepper, cut into l-inch pieces
• 4 tbs olive oil, divided
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 sheet refrigerated pie pastry
• 1 tbs cornmeal
• 2 tbs shredded Parmesan cheese
• Minced fresh basil, optional

Preparation

Step 1

In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased Is-in. x 10-in. x I-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. Sprinkle with Parmesan cheese. Cut into wedges. Garnish with basil if desired.