"No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. —Marie Rizzio, Interlochen, Michigan..."
INGREDIENTS
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1 small eggplant, cut into 1-inch pieces
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1 large zucchini, cut into 1/4-inch slices
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4 plum tomatoes, chopped
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1 medium sweet red pepper, cut into 1-inch pieces
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4 tablespoons olive oil, divided
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4 garlic cloves, minced
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 sheet refrigerated pie pastry
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1 tablespoon cornmeal
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2 tablespoons shredded Parmesan cheese
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Minced fresh basil, optional