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While pumpkin is technically a fruit, I use it as a vegetable in savory dishes. You can either make freeform tarts, use a mini-pie pan or muffin pan. Make a few batches and freeze. I love making individual-sized portions. Not only does it keep me from eating an entire tart, it makes packing lunch a snap along with some fresh greens.

Mini-muffin tins would make this a great appetizer for Sunday football.

mini rustic roasted vegetable tartMakes 4 mini-tarts.

What you need:

  • Your favorite pie crust or 1 rolled, refrigerated ready-to-bake pie crust
  • 1 c roasted autumn vegetables (see recipe)
  • 1-2 tbs EVOO
  • 4 slices thick cut bacon, cut into 1/2” chunks
  • 1/2 bunch Swiss chard, chopped into 1/2″ chunks
  • 1 c shredded rosemary jack cheese

What you do:

  • Bring pie crust to room temperature.
  • Heat oven as directed by pie crust recipe.
  • If you are making a freeform tart, line baking sheet with parchment paper. Otherwise prepare tins with spray.
  • Heat EVOO in sauté pan.
  • Add bacon and cook until crisp.
  • Add Swiss chard and cook until just wilted, 3-5 min.
  • Remove from heat.
  • On lightly floured surface, roll out dough to form a 12” square.
  • Cut into 4 pieces.
  • Place each square onto parchment paper or into tin.
  • Spoon 1/4 c Swiss chard on top of pie dough, leaving 1” border.
  • Top with 1/4 c vegetables on top of chard.
  • Sprinkle with cheese.
  • Pleat edges of pie dough over filling.
  • Bake for 15-18 min, or until pie crust is golden.
  • Remove from oven.
  • Garnish with rosemary, if desired.
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