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Fall vegetable tart from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

  • red peppers
  • Fontina cheese
  • rosemary
  • butternut squash
  • mushrooms
  • pastry pie shells
  • beets

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Notes about this recipe

  • hillsboroks on December 15, 2014

    Flavors meld wonderfully in this recipe. The fontina cheese is essential and plays off the amazing camelized vegetables perfectly. I used a basic pie crust recipe with half butter flavored Crisco and half butter. Its rich flakiness was perfect with intense vegetables and cheese. Watch the veggies carefully when roasting. I put them into two pans and roasted them for 35 minutes and would probably pull them out at 30 minutes next time. I would also increase the oven temperature to 400F to finish the tart. It took an extra 15 minutes to get the crust golden at 375F. I have lusted over this recipe since I first saw the photo of it on the cover of the cookbook and it did not disappoint!

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