Rustic Winter Vegetable Tarts
Recipe from Better Homes and Gardens

Try these individual savory tarts that combine bacon, goat cheese, and squash for a warm and delicious appetizer.


Rustic Winter Vegetable Tarts

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Servings: Makes 8 servings.
Prep Time: 25 mins
Total Time: 1 hr 20 mins
Related Categories: Goat Cheese Appetizers , Savory Pies, Winter Vegetables
 
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Ingredients
  • 7-1/2  cups
    winter vegetables, (such as winter squash, sweet potatoes, red onion, parsnips, carrots, turnips, and rutabagas) peeled and seeded as necessary and cut in bite-size chunks
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  • 4  slices
    thick-sliced bacon, cut into 1-inch pieces
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  • 3  Tbsp.
    olive or canola oil
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  • 2  Tbsp.
    chopped fresh thyme leaves
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  • 1  pkg. (15 oz.)
    rolled refrigerated unbaked pie crust (2 crusts)
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  • 1  cup
    crumbled goat cheese (4 oz.)
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  • 1  Tbsp.
    balsamic vinegar
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  • 4  cloves
    garlic, minced
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  •  
    Fresh rosemary sprigs
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Directions
1.
In large bowl toss prepared vegetables with bacon, 2 tablespoons of the oil, thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in 15x10x1-inch baking pan. Place pan on lowest oven rack of cold oven; turn oven setting to 425F. Roast 35 minutes, stirring vegetables every 10 minutes, until golden and tender.
2.
Meanwhile, roll each piecrust to about 12 inches square. Cut each piecrust square in four free-form shapes; divide between two parchment-lined baking sheets.
3.
Remove vegetables from oven; stir in 3/4 cup of the cheese, the vinegar, and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.
4.
Divide vegetable mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegetables, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 cup goat cheese.
5.
Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs. Makes 8 servings.
Nutrition information
Calories 479, Total Fat 31 g, Saturated Fat 11 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 24 mg, Sodium 517 mg, Carbohydrate 43 g, Total Sugar 6 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 32%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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