rustic vegetable tart

my friend olivia's favorite day of the year is october 1st because it symbolizes for her the beginning of autumn! every year, she enjoys various autumn rituals on this day, including an earthy fall-inspired meal with friends. my sister, vanessa, is rooming with olivia now & so got to share in this feast. she called me up for this recipe, & it was a hit along with olivia's pumpkin soup. it's great as an appetizer for several people or a meal for 2-4 people. {this recipe is not original to me, but it is - of course - modified. i *think* it's from rachael ray.}

olive oil
4 c. vegetables, chopped into 1/2" cubes
   - sweet potato
   - turnip
   - carrot
   - red onion
   - eggplant
   - parsnip
   - butternut squash
   - acorn squash
   - cauliflower
2-4 cloves garlic, roughly chopped {optional}
1 t. dried rosemary {or other earthy herb of choice}
1/2 oz. feta cheese, crumbled
1 9" pie crust {store-bought}

{i usually pick 4-5 veggies that look good in the store, & i mix & match the recipe each time i make it.}

1. mix together chopped vegetables with olive oil, garlic if desired, & the rosemary. coat thoroughly, & spread evenly on a baking sheet lined with aluminum foil.
2. roast vegetables at 350F for 30-35 minutes, turning once halfway through.
3. roll out pie crust - you can make this as one large tart or as several individual appetizers. one tart: place crust on baking sheet. smaller servings: cut out rounds with a biscuit cutter, & place each one in a muffin tin.
4. pour vegetables into the center of the tart(s), leaving a 1" border for the large tart. sprinkle with crumbled feta, & fold edges over the vegetable mixture.
5. bake tart(s) according to pie crust directions.

serve large tart for dinner with a wilted lettuce salad or a serving of roasted meat. serve appetizers along side any hearty meal - especially great with soups!