Recipe: Roasted Vegetable Tart (beets, butternut squash, red pepper and mushrooms)

FALL VEGETABLE TART
"This rustic vegetable tart is one of my favorites, and I make it often - with whatever cheese I happen to have on hand. Fontina is my favorite (the version here), with soft goat cheese (crumbled rather than grated) a close contender. Gruyere and cheddar both work, although I find their flavors a little too assertive against the sweet roasted vegetables. This is a very adaptable tart, however, so feel free to experiment with different cheeses and different vegetables. Then add a green salad for a delicious light meal."



2 medium-size beets, peeled and cut into 1⁄3-inch dice
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1⁄3-inch dice
1 medium-size onion, halved and slivered
1 medium-size red bell pepper, diced
2 cups sliced mushrooms
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
Homemade or store-bought pastry for one 9- or 10-inch pie*
8 ounces fontina cheese, grated (about 2 cups)

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting or half sheet pan.

In a large bowl, combine the beets, squash, onion, bell pepper, mushrooms, and garlic. Add the oil, rosemary, and salt and pepper to taste. Toss to coat well. Arrange in a shallow (preferably single) layer in the pan.

Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 375 degrees F.

Line a baking sheet with aluminum foil. Place the pastry on the baking sheet. Unfold the pastry and pinch together any tears. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.

Bake for about 25 minutes, until the crust is golden.

Cut into wedges and serve warm.

*Normally I don't like store-bought convenience foods, but I make an exception where pastry is concerned. Look for Pillsbury prepared pie crusts in the refrigerated section of your supermarket. Inside the red box are two folded sheets of pastry. The pastry is incredibly easy to handle and the resulting crust is tender, flaky, and buttery. However, you can make your own tart shell, using your favorite recipe for a 9- or 10-inch pie or tart crust.

Makes 4 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: The Roasted Vegetable by Andrea Chesman