Rustic Vegetable Tart

This recipe is from Lisa Craig of Round Rock, Texas.

Lisa has been a subscriber to GGOO for almost two years and regularly posts her creations.

They are usually vegetarian or dairy… and they always look amazing.

She tagged me in this fabulous photo above on her Facebook page, so I went to take a look.

Her friends agreed with me, and comments included:

• “yummy”
• “That looks delicious! I need a recipe for that!!”
• “Me too!”
• “Yum my kind of meal“
• “Recipe please!”
• “It looks great!“

Lisa’s vegetarian cabbage soup

Here’s how Lisa described her photo ..

Rustic Vegetable Tart with GGOO

Ingredients

• 4 Tbsp Galilee Green olive oil (GGOO)
• 1 zucchini, cut into 1/4 inch slices
• 4 plum tomatoes, chopped into 1 inch
• 4 cloves fresh garlic minced
• 1/2 tsp salt and 1/4 tsp pepper
• 1 red bell pepper, cut into 1 inch pieces
• 1 refrigerated pie crust sheet
• 2 tbsp shredded Parmesan cheese
• 2 tbsp cornmeal

Directions:

1. 1. In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan.
   2. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes.
   3. On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan.
   4. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil.

• Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

Thank you so much for sharing your great idea Lisa!