Veggie Tarts

While I'm a bit behind in blogging this week, we've had some good dinners.

On Monday, we were all in the mood for something light after a weekend of Halloween's sugar saturation. I made two vegetable tarts, one thin crust, one deep dish:

Vegetable Tarts
2 refrigerated pie crusts, rolled
2-3 cups mozzarella cheese
2-3 T feta cheese
2 small zucchini, sliced
1/2 red bell pepper, sliced
olive oil
fresh rosemary

For thin crust:
Unroll pie crust on a pizza pan.
Brush crust with olive oil.
Cover crust with thin layer of mozzarella cheese.
Top with one sliced zucchini and half of available red bell pepper.
(I added a bit of left-over cooked broccoli that I had in the fridge - this was a great addition, but I wouldn't use raw since I don't think it would cook enough in the oven.)
Brush again with olive oil.
Top with salt, pepper and fresh rosemary.
Bake at 400 for 10-15 minutes.

For deep dish:
Unroll pie crust into a pie pan.
Brush crust with olive oil.
Cover crust with about 2 cups of mozzarella cheese.
Top with one sliced zucchini and half of available red bell pepper.
Brush again with olive oil.
Top with salt, pepper and fresh rosemary.
Bake at 400 for 15-20 minutes.