Autumn Vegetable Tart (Meatless Monday)

I love the Farmer's Markets when I can pick up 1 or 2 loose vegetables and unusual items I might not eat alone.  This recipe was inspired by Fine Cooking Magazine.  Here's how I put it together:

Autumn Vegetable Tart
(Serves 6)

Vegetables
1/4 Butternut Squash, peeled and sliced
3 small Carrots, multi-colored, peeled and sliced in 1/2 moons
2 Beets, peeled and sliced in 1/2 moons
1 small Zucchini, sliced in 1/2 moons
1 3X1 inch piece Fennel Bulb, diced
1/4 cup Garbanzo Beans
1/4 cup Diced Onions
Place vegetables in baking dish.  Sprinkle with:
1/2 Lemon, juice and zest
2 Tbsp. Fresh Oregano Leaves  
Roast at 375 degrees 35 minutes.

Pastry
1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
Dash Salt
1/3 cup Earth Balance Buttery Spread
Pulse in food processor.  Add,
2-3 Tbsp. Cold Water
Form a ball.  Roll on pastry cloth.  Transfer to parchment lined baking sheet.  Sprinkle with:
2 Tbsp. Gorgonzola Cheese, crumbled

Arrange vegetables onto pastry, leaving 1 inch rim.  Fold edges of dough over vegetables, overlapping to form pleats.  Brush with 1 egg, beaten.  Bake at 400 degrees 35 minutes. 

   Served with cantaloupe and purple grapes, this dinner was full of Vitamins!