Tuesday, March 19, 2013


VEGETABLE TART (Can be gluten free)
1 ( 9-inch) prepared pie dough
2-3 tablespoons olive oil
half of medium size eggplant
2 small bell peppers (or 1 large)
1 small zucchini
3 small tomatoes
6 oz crumbled goat cheese
2 cloves crushed garlic
2-3 sprigs fresh thyme

Preheat the oven to 400° F
If necessary, roll out or thaw dough. Line a cookie sheet with parchment paper and lay the dough flat in the center of the cookie sheet.

Slice tomatoes and zucchini into thin rounds and the eggplant and bell peppers into thin half rounds. Toss vegetables and crushed garlic in olive oil and add salt and pepper to taste.

Sprinkle crumbled goat cheese onto the dough, making sure to leave a roughly two-inch boarder from the edge of the dough. Strip thyme leaves from sprigs and sprinkle on top of goat cheese. Arrange vegetables, slightly overlapping, in concentric circles on top of the thyme and cheese mixture.

Baked in the over for 30 minutes or until crust is a nice golden brown.
**You can use other vegetables if you like.

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