Roasted Fall Vegetable Tart

  • 2 medium beets, peeled and diced
  • 1 small butternut squash, peeled, seeded and diced
  • 1 medium red or yellow onion, sliced thin
  • 1 medium red or green pepper, diced
  • 2 cups sliced mushrooms
  • 4 cloves garlic, thinly sliced
  • Large splash of olive oil
  • Salt and pepper to taste
  • 1 tsp fresh rosemary, minced
  • Pastry for 9-10” pie
  • 8 oz fontina or gruyere cheese, (2 cups) grated

Preheat oven to 425 degrees. Prepare vegetables by cutting into medium dice and placing in a bowl with the rosemary and salt/pepper to taste. Toss with just enough good quality olive oil to lightly coat the vegetables. Spread onto a lightly oiled baking sheet in a single layer and roast in the oven until tender, about 35 minutes. Move vegetables around with a spatula every 10 minutes for even browning. Remove from oven, set aside to cool, and reduce heat to 375 degrees. Roll out dough to a 9 -10”circle, place on foil lined baking sheet and sprinkle cheese to within 2” of the edge. Top with the roasted vegetables and fold edges of pie dough up and over to partially cover the vegetables. Pinch and seal dough around edges to create a rustic looking tart. Bake for 25 minutes until the crust is golden brown. Serve warm.

Adapted from The Roasted Vegetable, by Andrea Chesman

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