Roasted Winter Vegetable Tarts

7-8 C. winter vegetables (sweet potato, onion, fennel, parsnips, turnips, carrots, rhutabega, etc.)
3 T. olive oil
salt/pepper, to taste

dice veggies into uniform, bite-size pieces. coat evenly with olive oil, salt, and pepper. lay on a parchment lined baking sheet and place into UN-heated oven. then, turn oven to 425 and roast until desired roasting is achieved, about 30 min. thennnnnn, take out of oven and place in a big ole' bowl. begin stage 2.

****DID YOU KNOW!!???.....you will obtain better carmalization and color when you roast veggies if you refrain from pre heating the oven? true story. i couldn't tell you why, but just trust me. i speak the truth.

4 oz. chevrie cheese, or goat cheese (same thing, i just wanted to show you my mad culinary vocabulary)
2 T. fresh thyme

mix these items in with veggies. cheese will no doubt melt and the thyme will make love to your nose. then, onto stage 3....

1 package of pre-made pie crust (the kind for a 2-crust pie)

cut the two circles of dough into 8 pieces. love on them until you get some variety of a circle or square or oval. you know, something even or uniform. STAGE 4!....

evenly distribute veggies on top of pie crusts, leaving a generous border. let's say, 2 T. on each one....? fold corners of crust in to create a more bulbous edge. place another dab of chevrie on top of each one and place in a pre-heated 425 oven until crust is golden brown, about 20 min. remove and voila!

hey, good news. while this recipe is full of cheese, olive oil, and CRUST, one serving is actually entirely reasonable. i don't like to ruin food by talking about how good/bad it is for you, but i can't help but let you all in on this. one serving (there are 8, duh) is about 375 calories and 12 g. of fat. and trust me, the flavor is so satisfying that you'll be great after one. pair with a vinegary salad and you're good!

SJJ