7 1/2 cups winter vegetables such as winter squash, sweet potatoes, red onion, parsnips , carrots, turnips and rutabagas, peeled and seeded as necessary then cut into bite-size chunks
4 pieces bacon (optional) thick-sliced, cut into 1-inch pieces
Directions
1. In large bowl toss prepared vegetables with bacon, 2 tablespoons 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 each pie crust square into four free-form shapes; divide between two parchment-lined baking sheets.
3. Remove vegetables from oven; stir in 3/4 cup of the goat cheese, the vinegar, and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.
4. Divide vegetable mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegetables, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 cup goat cheese. Sprinkle with cheddar 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.
Makes 8 servings.
Recipe By Geo Ross
Reviews
☆☆☆☆
Really tasty! Didn't use the bacon on first attempt but may try that on another try.
briantribulski
☆☆☆☆☆
Really tasty, I served with a side salad and corn on the cob :)
katrinaingram
☆☆☆☆☆
Flavorful and delicious!
jessicagribble59
☆☆
This was too heavy for us. I doubt I'll try it, again.
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