This was a great meal! I made two of these tarts, and three of us shared them between us. I really like this recipe because you can put in whatever you want! Next time, we are going to leave out the squash and zucchini and put in mushrooms and chicken in their place for a change.2 refrigerated thin crust pizza crust (I use Pillsbury)
3 carrots (peeled and cut into 1/4 inch rounds)
4 parsnips (peeled and cut into 1/4 inch rounds
3 large Yukon potatoes (peels and cut into 1 inch cubes)
1 medium yellow onion (peeled and cut to your liking)
2 yellow squash (cut into 1/4 inch rounds)
2 zuchinni (cut into 1/4 inch rounds)
~1/2 cup crumbled Gorgonzola cheese (or blue cheese)
Roasted red bell pepper from a jar (you'll just need a couple of pieces)
extra virgin olive oil
1 large egg (beaten)
salt
ground pepper
1 Tbs fresh thyme
In a saucepan, sautee squash and zucchini in ~1/4 cup of olive oil for around 7 minutes. Set aside and let cool. Once cool, put ALL cut veggies, ~ 1/4 cup of olive oil, 1 tsp salt, and 1 tsp ground pepper into a gallon-sized ziplock back and gently toss and turn until all the veggies are well coated. (Make sure you hold the top of the bag tightly. I've had them break open on me before and all my yummy veggies fell to the floor.)
Lay out one of the pizza dough crusts on a flat surface. Using a 10 inch bowl or lid (I used a Tupperware lid), trace a circle with a sharp knife. Pull up the extra dough and put to the side for another project or discard. Put your round dough piece on one end of a foil covered baking sheet that has been sprayed with no-stick cooking spray. Do the same with the other pizza dough crust. Lay them both so that they fit on the baking sheet side-by-side, and you can bake two tarts at once.
Now sprinkle each pizza dough crust with cheese, leaving about a 2 inch edge. Carefully put ~3 handfuls of your veggies in the middle of each crust. Sprinkle the tops with more cheese (not too much because this kind of cheese is pretty strong). Now cut up two of the larger pieces of one of the roasted pepper slices and place them on top of the pies.
Fold the edges of the pies up so they hug the edges and hold in all the fillings. Brush the pie crust with the beaten egg, sprinkle on fresh thyme over the pies (~1 Tbs each over both the filling and the crusts), and bake at 350 for 30-35 minutes.
You can make these tarts your own! Put whatever kinds of filling you want in them. They can even be used for desserts, as well, by putting something like a peach cobbler filling inside! Oooh....maybe I'll try that!
3 carrots (peeled and cut into 1/4 inch rounds)
4 parsnips (peeled and cut into 1/4 inch rounds
3 large Yukon potatoes (peels and cut into 1 inch cubes)
1 medium yellow onion (peeled and cut to your liking)
2 yellow squash (cut into 1/4 inch rounds)
2 zuchinni (cut into 1/4 inch rounds)
~1/2 cup crumbled Gorgonzola cheese (or blue cheese)
Roasted red bell pepper from a jar (you'll just need a couple of pieces)
extra virgin olive oil
1 large egg (beaten)
salt
ground pepper
1 Tbs fresh thyme
In a saucepan, sautee squash and zucchini in ~1/4 cup of olive oil for around 7 minutes. Set aside and let cool. Once cool, put ALL cut veggies, ~ 1/4 cup of olive oil, 1 tsp salt, and 1 tsp ground pepper into a gallon-sized ziplock back and gently toss and turn until all the veggies are well coated. (Make sure you hold the top of the bag tightly. I've had them break open on me before and all my yummy veggies fell to the floor.)
Lay out one of the pizza dough crusts on a flat surface. Using a 10 inch bowl or lid (I used a Tupperware lid), trace a circle with a sharp knife. Pull up the extra dough and put to the side for another project or discard. Put your round dough piece on one end of a foil covered baking sheet that has been sprayed with no-stick cooking spray. Do the same with the other pizza dough crust. Lay them both so that they fit on the baking sheet side-by-side, and you can bake two tarts at once.
Now sprinkle each pizza dough crust with cheese, leaving about a 2 inch edge. Carefully put ~3 handfuls of your veggies in the middle of each crust. Sprinkle the tops with more cheese (not too much because this kind of cheese is pretty strong). Now cut up two of the larger pieces of one of the roasted pepper slices and place them on top of the pies.
Fold the edges of the pies up so they hug the edges and hold in all the fillings. Brush the pie crust with the beaten egg, sprinkle on fresh thyme over the pies (~1 Tbs each over both the filling and the crusts), and bake at 350 for 30-35 minutes.
You can make these tarts your own! Put whatever kinds of filling you want in them. They can even be used for desserts, as well, by putting something like a peach cobbler filling inside! Oooh....maybe I'll try that!
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