Active work time:
Total preparation time:
1 hour 10 minutes
Save time by using a ready-made refrigerated pie crust (not the ones found in tins). But you can also use your favorite pate
recipe to make an unbaked pie crust.
Nonstick cooking spray
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 pound assorted mushrooms, sliced into small equal pieces
2 shallots, thinly sliced
2 plum tomatoes, seeded and diced
1 red bell pepper, diced small
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 cup extra-virgin olive oil
Freshly ground pepper
4 ounces goat cheese, room temperature
3 ounces cream cheese, room temperature
1 tablespoon freshly grated Parmesan cheese
1 (15-ounce) package refrigerated pie crusts for 2-crust 9-inch pie
Set a rack in the center of the oven and heat the oven to 450 degrees. Spray 2 baking sheets with nonstick cooking spray.
Combine the zucchini, squash, mushrooms, shallots, tomatoes, bell pepper, thyme and oregano in a large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.
Pour the vegetables into a large roasting pan in a single layer and roast until the vegetables are softened, 15 minutes.
While the vegetables are roasting, combine the goat, cream and Parmesan cheeses in the bowl of an electric mixer. Add 1 egg and mix on high until smooth, 2 minutes.
Unwrap the pie crusts and place 1 on each baking sheet. Repair any tears in the dough. Divide the cheese mixture between the crusts, spreading it to within 2 inches of the edges. Spread the vegetables on top of the cheese filling, dividing them between the crusts. Fold in the sides of the crusts to the middle (they won't reach the center) so that each fold overlaps the last slightly to form a rustic-looking tart. Pinch the overlapping edges to seal. Beat the remaining egg and brush it on the crusts to coat.
Bake the tarts until the crusts are golden brown, 20 minutes.