Thursday, August 6, 2009
Rustic Winter Vegetable Tarts
8 c winter vegies (such as squash, sweet potatoes, red onions, beets, turnips, carrots, etc)
4 slices thick-sliced bacon, cut into 1-inch pieces
3 Tbsp olive oil
2 Tbsp chopped fresh thyme
1 pkg (15-oz) rolled refrigerated unbaked piecrusts (2 crusts)
1 c crumbled goat cheese (4-oz)
1 Tbsp balsamic vinegar
4 cloves minced garlic
Fresh rosemary sprigs to garnish
In large bowl, toss vegies with bacon, 2 Tbsp of the oil, thyme and 1/4 tsp each salt and pepper. Spread evenly in 15x10x1 inch baking pan. Roast 35 minutes at 425 degrees, stirring occasionally until golden and tender.
Meanwhile, roll each piecrust to about 12 inches square. Cut each square into four free-form shapes; divide between two parchment-lined baking sheets.
Remove vegies from oven; stir in 3/4 c of the cheese, the vinegar and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.
Divide vegie mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegies, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 c goat cheese.
Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheet pans after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs.
~~ After roasting, vegies can be covered and refrigerated up to 24 hours. Let stand at room temperature 30 minutes before assembling tarts.
~~ Baked tarts can be set aside, uncovered, at room temperature up to 2 hours. Reheat in a 300 degree oven for 10 minutes.
Yields: 8 servings