Roasted Squash and Pepper Tart collected by Toviah (Bryson) Cain

Roasted Squash and Pepper Tart

From Better Homes and Gardens

3 cups cut up squash, such as patty pan, yellow summer squash or zucchini

2 red and/or yellow sweet peppers, cut in wide strips

1 large sweet onion and/or fennel bulb, cut in wedges

2 Tbsp. olive oil

Salt and freshly ground pepper

2 oz. Parmesan cheese

½ a 17.3 oz. pkg. frozen puff pastry sheets (1 sheet), thawed

½ cup halved cherry tomatoes

2 Tbsp. balsamic vinegar

3 tsp. snipped fresh thyme

2 cup purchased refrigerated creamy Parmesan dressing

¼ cup finely chopped sweet onion

Preheat oven to 450 degrees. Coat sides and bottom of 13x9x2-inch baking pan with

nonstick cooking spray. Spread squash, sweet peppers, and onion wedges in pan. Toss

with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until

tender, stirring once.

Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside. On

lightly floured surface, roll puff pastry to 13x9-inch rectangle. Remove baking pan from

oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half the

Parmesan cheese. Spread vegetables evenly in pan. Lay pastry over vegetables, tucking

in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.

Remove pan from oven; cool 5 minutes. Invert a 15x10x1-inch baking pan over pan with

pastry. Carefully invert pans together remove 13x9 pan. Transfer any vegetables that

stick to finished tart. Sprinkle tart evenly with remaining cheese and 2 tsp. of the thyme.

In small bowl stir together dressing, copped onion, and remaining 1 tsp. thyme. Cut in

squares. Serve tart warm or at room temperature with dressing.