7 ½ C winter vegetables, peeled, seeded, cut into bite-sized chunks (think winter squash, turnip, sweet potatoes, red onion, parsnips, carrots, rutabagas; I also used whole cloves of garlic)
4 slices thick-sliced bacon, bite sized pieces, yes: RAW.
3T olive oil
2T fresh thyme (I just sprinkled on dried thyme to my liking)
1 pkg. rolled refrigerated unbaked pie crusts (both crusts)
1C crumbled feta cheese
1T balsamic vinegar
4 cloves garlic, minced (I did not omit this even though I put whole cloves in, too)
DO NOT pre-heat oven; the veggies roast quicker if they warm up with the oven.
In a large bowl, toss veggies with bacon, 2 T of oil, thyme and salt & pepper to your liking. Spread evenly on a 15x10x1 baking pan. Place pan on lowest rack of cold oven. Turn oven to 450*F. roast 35 minutes, stirring veggies every 10 minutes. (I roasted for closer to 40 minutes). i thought bacon would be too soft but it does crisp up when you bake the tarts.
Meanwhile, roll each crust to ~12x12 square and cut into 4 equal squares (8 total-doesn’t need to be exact). Divide between 2 cookie sheet lined with parchment (I just sprayed with Pam).
Remove veggies from oven, stir in ¾ C cheese, vinegar and minced garlic. Set aside. Leave oven on, adjust racks to lower center and upper positions.
Divide veggies among dough squares, leaving generous 1” borders; pleat as necessary to form tart edges. Sprinkle with remaining cheese (I just used the ¾ C cheese and no springs of fresh rosemary).
Bake 20 minutes or until tarts are golden brown; swap sheets if necessary. Drizzle with remaining oil and sprigs of fresh rosemary (I didn’t do this).