It was too hot to run the oven for very long, so I sliced the eggplant instead of cutting it into chunks. I also sliced the tomatoes and used half what the recipe called for. The pepper I cut into long strips. I laid out all the veggies one type at a time on the pastry with a little drizzle of olive oil, sprinkle of salt & pepper. Over the top tomato layer, I scattered the yellow bell pepper, some minced jarred garlic, more salt & pepper, drizzle of oil and the shredded parmesan cheese.
I baked this on Wednesday to have for Thursday night's dinner. We had a family emergency so we weren't home last night. Unable to wait any longer, I had a slice this morning for breakfast. It held up great in the fridge, reheated fantastic. I'm tempted to try freezing a slice or two so that I can have that taste of summer in February when there's 3 feet of snow on the ground. Thank you to Marie R for your wonderful recipe!
* Exported from MasterCook *
Rustic Vegetable Tart
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
1 small eggplant -- cut into 1/4 inch slices
1 large zucchini -- cut into 1/4 inch slices
2 plum tomatoes, sliced
1 medium sweet yellow pepper -- cut in thin strips
4 tablespoons olive oil -- divided
2 teaspoons minced jarred garlic
salt and & pepper
2 tablespoons shredded parmesan cheese
Use parchment to line a cookie sheet, or sprinkle it with cornmeal. Roll pastry out to a 13" circle on a lightly floured surface. Move to prepared sheet. Lay out a layer of eggplant on the pastry, drizzle with olive oil, a bit of salt & pepper, leaving about 1 1/2" border. Repeat with zucchini, and tomato. Top with yellow pepper. Scatter garlic over the top of the vegetables. Fold up edges of pastry over filling, leaving center uncovered. Add parmesan cheese to center. Brush pastry with oil.
Bake at 450' for 20-25 minutes or until golden brown.. Cut into wedges. Garnish with dried basil if desired.