Rustic Vegetable Tart

Rustic Vegetable Tart

1 Gluten Free Pie Crust, thawed. Go here for recipe.

1/2 of a Sweet Yellow Onion, sliced thinly

1/2 of an Orange Bell Pepper, sliced thinly

About 6 Crimini Mushrooms, sliced

1/2 of a Small Zucchini, sliced thinly

1/2 of a small Yellow Zucchini, sliced thinly

1 small Tomato, roughly chopped

3 Sun Dried Tomatoes, roughly chopped

1/3 of a Block of Sheep’s Milk Cheese, crumbled

1 Tbsp. Chopped Garlic

1 Tbsp. Chopped Basil

1 Tbsp. Chopped Oregano

About 3 Tbsp. Olive Oil

Sea Salt

Garlic Powder

1 Egg, beaten for egg wash

Pre-heat oven to 375°

Prepare the vegetables.

Chop herbs and garlic. Heat 2 Tbsp. of olive oil in a non-stick skillet on medium-high. Add onions, and quickly saute until they start to brown lightly. Add peppers, mushrooms, sun-dried tomatoes, and garlic. Saute for about 5 minutes, stirring frequently.

Remove from heat and add both types of zucchini, the fresh tomato, basil, and oregano. Combine, season with a small amount of sea salt (the sheep’s milk cheese is already quite salty) and set aside.

Flour parchment paper and roll dough out to about 1/8 inch thickness. You must use parchment paper or a silpat or you will never get the tart off your counter and onto the baking sheet in one piece.

Carefully place the sautéed vegetables in the middle of the tart leaving about a 3 inch diameter of plain dough. Lifting the parchment and going around the entire tart a section at a time, fold the dough over the vegetable mixture. Drizzle the top of the tart with 1 Tbsp. olive oil. Brush the crust with the beaten egg and sprinkle lightly with garlic powder.

Bake in a pre-heated oven for 45 minutes.

Allow to rest for about 5 minutes before slicing.