RUSTIC WINTER VEGETABLE TARTS

RUSTIC WINTER VEGETABLE TARTS image

Yield 8

Number Of Ingredients 11

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7 1/2 cups winter vegetables cut into consistent bite sized pieces such as winter squash, sweet potatoes, red onions, parsnips, carrots, etc.
4 pieces bacon; thick-sliced, cut into 1-inch pieces
3 T. olive oil
2 T. fresh thyme
salt and pepper to taste
1 15-oz pkg rolled refrigerated unbaked pie crust; 2 crusts or use gluten free option
8 oz. goat cheese crumbles plus additional 2 oz. for topping
12 oz. Cheddar cheese; shredded plus additional 2 oz for topping
1 tablespoon balsamic vinegar
4 garlic cloves; minced
Fresh rosemary sprigs to garnish

Steps:

If you are using Thanksgiving leftovers go to step 2, after you have mixed the cheese into vegetables (reserving the chesse specific as topping) otherwise: 1. In large bowl toss prepared vegetables with bacon, 2 T of the oil, thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in 15x10x1-inch baking pan. Place pan on lowest oven rack of cold oven; turn oven setting to 425F. Roast 35 minutes, stirring vegetables every 10 minutes, until golden and tender. 2. Meanwhile, roll each pie crust to about 12 inches square. Cut 12" sq in four tarts; place tarts on parchment-lined baking sheets. Make 8 tarts. 3. Remove vegetables from oven; stir in 4 oz of each cheese, the vinegar, and garlic. (if using leftovers omit additional vinegar and galic). Leave oven on; adjust oven racks to lower center and upper center positions. 4. Divide vegetable mixture among tarts, leaving generous 1-inch borders. Fold dough borders around vegetables, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 2 oz of each cheese. 5. Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs.