Roasted Vegetable Cornmeal Tarts, Two Ways

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What do you get when you have a whole fridge of vegetables that needed to be eaten like, yesterday, and no ambition to use a fork?

A vegan variation of pizza, of course.

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But let’s be honest: it’s difficult to sell people on a pizza with no cheese (although really, who needs it?) that’s why this is a tart. Tarts are fancier; they get the people excited.

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So now it’s not a “hey, I know how to chop vegetables and put a frozen crust in the oven” kind of night, but a “why yes, we’re having roasted vegetable cornmeal tarts in two varieties” kind of night.

Which do you think is more likely to attract that hottie at the health food store and get way more instagram likes?

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That’s what I thought.

Toppings:

-Onions, green peppers, sun dried tomatoes, and olives.

-Oven roasted zucchini, butternut squash, tomatoes, mushrooms and garlic.

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Saute the peppers and onions separately until just tender, everything else can go in the oven at 400 for 10 minutes before loading it all up on your crusts and baking for an additional 12-15 mins. I bought the crusts in the freezer section of whole foods next to the frozen pizzas, but I know my secret’s safe with you. Now go show off.

Bon appetit.

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3 thoughts on “Roasted Vegetable Cornmeal Tarts, Two Ways

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