roasted vegetable tart

Name: Roasted Vegetable Tart
Prep time: 40 min
Cook time: 20 min
Yield: 16
Ingredients: 1 medium yellow squash; 1/2 cup(s) bite size strips red bell pepper; 1/2 cup(s) bite size strips green bell pepper; 1 small red onion, cut into thin strips; 1 cup(s) sliced button mushrooms; 3 tablespoon(s) olive oil; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1 package(s) folded, refrigerated unbaked piecrusts (2 crusts); 5 ounce(s) boursin cheese, garlic & herb flavor; 3 ounce(s) cream cheese, softened; 2 tablespoon(s) milk; 2 tablespoon(s) grated parmesan cheese; - crisco

(3 RATINGS)

62 Pinches 1 Photo

Jennifer Mellencamp

Fishers, IN

Updated on Dec 31, 2010

I got this recipe from the Tampico Christian Church (Tampico, Indiana) cookbook. I don't make it very often, but I should. Any time I do make it, everyone wants the recipe. This recipe makes two tarts. You can prepare the vegetables ahead of time and store them in the refrigerator for a day. Enjoy!

Rate

prep time 40 Min

cook time 20 Min

method ---

yield 16 serving(s)

Ingredients

1 medium yellow squash
1/2 cup bite size strips red bell pepper
1/2 cup bite size strips green bell pepper
1 small red onion, cut into thin strips
1 cup sliced button mushrooms
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package folded, refrigerated unbaked piecrusts (2 crusts)
5 ounces boursin cheese, garlic & herb flavor
3 ounces cream cheese, softened
2 tablespoons milk
2 tablespoons grated parmesan cheese
- crisco

How To Make roasted vegetable tart

Step 1

Preheat oven to 450F. In large shallow baking pan, combine squash, red pepper, green pepper, onion, mushrooms, olive oil, salt & pepper (mixed well). Bake uncovered, in preheated oven, for 12-14 minutes, until tender. Stir halfway through baking time.

Step 2

Reduce oven temperature to 400F. Lightly coat two baking sheets with Crisco. Unfold piecrusts according to package directions. Place each piecrust on one prepared baking sheet.
Step 3

In a large bowl, mix Boursin with softened cream cheese until smooth. Spread half the mixture over the center of each piecrust, leaving a 2 inch border. Evenly divided the vegetable mixture between the piecrusts. Fold the piecrust edges partially over the vegetable filling, pleating as needed. Brush edges with milk, and sprinkle with parmesan cheese.
Step 4

Bake in 400F oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges and serve warm.
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