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.
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.