Rustic Roasted Veggie Tart

Preheat the oven to 400 F.

Spread all the vegetables (bell pepper through cauliflower) onto a rimmed baking sheet that you’ve lined with parchment paper, toss with the two tablespoons of olive oil and season with salt and pepper. Roast for approximately 30 minutes or until they’re a light golden brown. Remove pan from the oven but leave it on.

Make the pastry by combining the flour and salt in a bowl and stirring in the olive oil. Knead it with your hands just until thoroughly combined. Add the water only if the dough feels too dry or is crumbling.

Press the dough into a 9″ round tart pan. Because there is oil in the dough, you will not need to butter and flour the pan beforehand.

Place the crust in the oven and par bake for approximately 25 minutes or until the dough is a light golden brown. It will not shrink so you don’t need pie weights with this dough.

While the pastry is baking, make the filling by adding the onion and minced garlic to a pan with the tablespoon of olive oil. Saute on medium heat for about 10 minutes or until the onions are soft and lightly caramelized. Remove from the heat and combine with the ricotta cheese and oregano and season to taste with salt and pepper.

When the pastry is ready, remove it from the oven but leave the oven on. Spread the ricotta mixture on the bottom of the pastry and top with the roasted vegetables. Generously sprinkle on the mozzarella cheese and return it to the oven for an additional 20 minutes or until the cheese has melted. Serve warm.

Makes approximately 8 appetizer or lunch servings or 4 dinner servings.