The thanksgiving entree for the vegetarians:
1. Combine zucchini, squash, mushrooms, shallots, tomatoes, bell pepper, thyme and oregano in a large bowl (or other fresh herbs).
2. Stir in 0.25 c olive oil to coat vegetables and salt and pepper to taste.
3. Pour vegetables into a large roasting pan and roast until softened (450). About 15 min.
4. While vegetables are roasting combine 4 ounce goat, 3 ounce cream and 1 tblesp freshly grated parmesean cheeses in bowl of eleectric mixer.
5. Add 1 egg and mix on high until smooth. 2 minutes.
6. Unwrap the piece crusts and place 1 on each baking sheet. Repair any tears in the dough.
7. Divide the cheese mixture between the 2 crusts spreading it to within 2 inches of the edges. Spread the vetetables on top of the cheese filling.
8. Fold in the sides of the crusts to the middle (they wont reach over the center). Pinch the overlapping edges to seal.
9. Bake tarts until the crusts are golden brown. 20 minutes.
