Rustic Winter Vegetable Tarts

Rustic Winter Vegetable Tarts

  • Servings: 8

These company-special individual savory tarts combine bacon, goat cheese, and squash for a warm and delicious treat. Winter vegetables such as such as winter squash, sweet potatoes, red onion, parsnips, carrots, turnips, and rutabagas, star in the filling. Lining the baking pans with parchment ensures that the tarts slide right off without breaking or sticking.

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Ingredients

  • 7 1/2 cups winter vegetables, (such as winter squash, sweet potatoes, red onion, parsnips, carrots, turnips, and rutabagas) peeled and seeded as necessary and cut in bite-size chunks
  • 4 slices thick-sliced bacon, cut into 1-inch pieces
  • 3 tablespoons olive or canola oil
  • 2 tablespoons chopped fresh thyme leaves
  • 1 15-ounce package rolled refrigerated unbaked pie crust (2 crusts)
  • 1 cup crumbled goat cheese (4 ounces)
  • 1 tablespoon balsamic vinegar
  • 4 cloves garlic, minced
  • Fresh rosemary sprigs
  • Parchment paper

Directions

Step 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 425 F. Roast 35 minutes, stirring vegetables every 10 minutes, until golden and tender.

Step 2

Meanwhile, roll each piecrust to about 12 inches square. Cut each piecrust square in four free-form shapes; divide between two parchment paper-lined baking sheets.

Step 3

Remove vegetables from oven; stir in 3/4 cup of the cheese, the vinegar, and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.

Step 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.

Step 5

Bake 20 minutes or until tarts are golden brown, switching baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs. Makes 8 servings.

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