Rustic Roasted Vegetable Tart
|Eggplant||1 Small, cut into 1 inch pieces|
|Zucchini||1 Large, cut into 1/4 inch slices|
|Plum tomatoes||4 , chopped|
|Sweet red pepper||1 Medium, cut into 1 inch pieces|
|Olive oil||4 Tablespoon (Divided)|
|Garlic||4 Clove (20 gm), minced|
|Pie pastry||1 , refrigerated (1 Sheet)|
|Shredded parmesan cheese||2 Tablespoon|
In a large bowl, combine vegetables, 3 tablespoons oil, garlic, salt and pepper.
Transfer to an ungreased 15-inch x 10-inch x 1-inch baking pan.
Bake at 450° for 25-30 minutes or until the vegetables are tender and the moisture has evaporated, stirring every 10 minutes.
On a lightly floured surface, roll pastry into a 13-inch circle.
Sprinkle cornmeal over a greased 14-inch pizza pan; place pastry on prepared pan.
Spoon vegetable mixture over pastry to within 1-1/2 inch of edges.
Fold up edges of pastry over filling, leaving the center uncovered.
Brush pastry with remaining oil.
Bake at 450 degree for 20-25 minutes or until crust is golden brown.
Sprinkle with Parmesan cheese.
Cut tart into wedges.
Garnish with basil if desired.