Roasted Vegetable Tart

Let's talk squash. Summer means lots of cheap and delicious zucchini and summer squash.  And red and yellow and orange bell peppers that are actually affordable.  So you have sautéed squash and squash casserole, which are delicious, but not, well. . .fancy.

Sometimes you feel the need to be impressive.  This rich tart will serve that purpose admirably, with the added bonus of seeming far more complicated than it actually is- hurrah!  You also get to flip things over with Julia Child-like aplomb. (I'm reading her new bio, Dearie, right now- is anyone else?)
It's pulled out of a recipe magazine named "One Pan Recipes" purchased long ago.

3 cups cut up squash and zucchini
2 red, yellow or orange bell peppers, cut into strips
1 large Vidalia or fennel bulb, cut  into wedges
2 tablespoons olive oil
1 2 oz block of Parmesan
1 sheet of puff pastry (thawed)
1/2 cup halved cherry tomatoes
2 tablespoon balsamic vinegar
1 tablespoon snipped fresh thyme
1 cup purchased creamy Parmesan dressing

Preheat oven to 450, coat sides and bottom of a 13x9 baking dish with cooking spray.  Spread veggies in pan, toss with the oil and a sprinkle of salt and pepper.  Roast uncovered for about 20-25 minutes, stirring once.

Meanwhile, grate the Parmesan and set aside.  On  lightly floured surface, roll the puff pastry in a 13x9 rectangle.  Add tomatoes to the mixture in the pan.  Toss the veggies with balsamic vinegar and half the Parm, spread evenly in the pan.  Lay the pastry over the veggies, tucking in the edges. Return the pan to the oven, and bake for fifteen minutes until the pastry is golden. Let stand for 5 minutes.

 Now, it's time for the flip!  Lay a cookie sheet upside down over the pastry pan.  Carefully flip the pans over together, take off the 13x9 pan.  Transfer any veggies that stick to the tart.  Sprinkle with remaining cheese and 2 teaspoons of the thyme.

In a small bowl, stir together the dressing, chopped onion, and remaining thyme.  Cut the tarts into squares and serving with the dressing- I drizzled the dressing on top.  It makes 12 servings.

Now, being fancy and all, this side-dish becomes the main event.  It's really rich. Like Bill Gates rich.  I would serve it with a light green salad, and some grilled fish or chicken to balance out the puff pastry, and Parmesan and creamy dressing.  So get flipping those pans, and dressing up that squash!  Bon appetit!