ROASTED SQUASH AND PEPPER TART

Ingredients:
3 C. squash (yellow, pattypan or zucchini), cut up
2 red and/or yellow peppers, cut in wide strips
1 lg. sweet onion and/or fennel bulb, cut in wedges
2 T. olive oil
Salt and freshly ground pepper
2 oz. Parmesan cheese
½ of a 17.3 oz. pkg. frozen pastry sheets (1 sheet), thawed
½ C. cherry tomatoes
2 T. balsamic vinegar
3 tsp. fresh thyme, snipped
1 C. creamy parmesan dressing (we like jalapeno ranch)
¼ C. sweet onion, finely chopped

Directions:
Preheat oven to 450 degrees. Coat sides and bottom of 13x9x2” baking pan with nonstick cooking spray. Spread squash, peppers, onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20-25 minutes or until tender, stirring once.

Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside. On lightly floured surface, roll puff pastry to 13x9” rectangle. Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half of the parmesan cheese. Spread vegetables evenly in pan. Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.

Remove pan from oven; cool 5 minutes. Invert a 15x10x1” pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetables that stick to finished tart. Sprinkle tart evenly with remaining cheese and 2 tsp. of the thyme. In small bowl, stir together dressing, onion and remaining thyme. Cut in squares. Serve tart warm or at room temperature with dressing.