Monday, November 17, 2014
Rustic Winter Vegetable Tarts
Difficulty Rating: High
Root vegetables! They are one of the best things to include in a Thanksgiving Dinner. And when you roast them with a little bacon and balsamic vinegar you have a perfectly complimentary combination. Deep. Satisfying. YUM.These were very popular in the late l980's when we all wore shoulder pads and big foofy hair. I had a perm. I looked like a poodle. If you are a gluten-free person--like moi--you might try using the recipe for pie crust on the Pamela's Artisan Flour Blend bag. I have included it in this cookbook--it's fabulous. People eating non-dairy will prefer a coconut-oil-based pie crust which I will include on another recipe page.
7 1/2 Cs winter vegetables (such as winter squash sweet potatoes red onion parsnips carrots turnips and rutabegas) peeled and seeded as necessary and cut in bite-size chunks
4 slices thick-sliced bacon cut in 1-inch pieces
3 T olive oil
2 T chopped fresh thyme leaves (I used dried)
1 2-crust recipe pie crust or refrigerated pie crust (GF or whatever you like)
1 C crumbled Feta cheese (4 oz.)
1 T balsamic vinegar
4 cloves minced garlic
Fresh rosemary sprigs
In a large bowl toss vegetables with bacon oil thyme and 1/4 t each salt and pepper. Spread in a large baking sheet and put into cold oven. Turn heat up to 425 degrees. Roast vegies 35 minutes stirring every 10 minutes until tender.
Meanwhile roll out piecrust dough to two twelve inch squares. Cut each square into 4 equal squares. Place on parchment-lined baking sheets. Remove vegetables from oven. Stir in 3/4 C of cheese vinegar and garlic. Set aside. Leave oven on. Adjust racks to lower center and upper positions. Divide vegie mixture among dough squares and fold edges up in free forms around vegies to make tarts. Sprinkle with remaining cheese. Bake 20 minutes until tarts are golden brown--rotating baking sheets on racks. After 10 minutes drizzle with remaining olive oil and garnish with rosemary.