You are welcome dancingqueen. I have a recipe with pork and pears that I haven't made in years. Thank you for the reminder. Thanks Silvia. Actually I would be happy to eat this tart without any topping. I love cream cheese fillings. Nancy, maybe for the Virtual Dinner? Thanks Linda and Bumblebeez. ~Ann

This one is T&T..... Roasted Vegetable Tart � medium zucchini, sliced 1/4 inch thick � 1 cup bite-size strips red and/or yellow sweet pepper � 1 small red onion, cut into thin wedges � 4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced) � 2 tablespoons olive oil � 1/2 teaspoon salt � 1/2 teaspoon ground black pepper � 1 9-ounce package frozen artichoke hearts � Nonstick cooking spray � 1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts) � 1 5-ounce container semi-soft cheese with garlic and herb � 1 3-ounce package cream cheese, softened � 2 teaspoons milk � 2 tablespoons grated Parmesan cheese 1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time. 2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside. 3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet. 4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese. 5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. 6. Makes 2 tarts (16 appetizer servings) To Make Ahead: Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5 Linda

Thanks Mary. It took some looking--but I found the original recipe. Posting it here along with a link to the page/story it appeared in. Wild Mushroom & Goat Cheese "Pop Tart" with Balsamic Drizzle Recipe from John Currence, presented on CBS News Early Show Saturday Edition on 11/7/09. INGREDIENTS: Tart Dough 1-1/4 cup All-Purpose Flour 1/4 teaspoon Salt 1-1/2 teaspoons Dry Thyme 1/4 teaspoon Cayenne Pepper 1/2 cups Chilled, Unsalted Butter, cut into small pieces 2-1/2 tablespoons Ice Water METHOD: In the bowl of a food processor, combine the flour, thyme, cayenne and salt; pulse to combine. Add butter to the flour mixture and pulse again until mixture resembles coarse cornmeal. Remove to a separate bowl and, using a fork, stir in the ice water just until dough comes together nicely. Knead briefly, form pastry into a ball and chill for 1 hour. Roll pastry out on a lightly-floured work surface into a circle approximately 1/4-inch thick. Cut into rectangles just smaller than a typical Pop-Tart. Re-roll scrap and cut again. Place the 8 rectangles on a cookie sheet in the refrigerator, covered in plastic. INGREDIENTS: Wild Mushroom Pop Tart Filling 3 cups Seasonal Mushrooms (Shiitakes are perfectly acceptable), sliced 5 tablespoons Shallot, diced 6 tablespoons Garlic Clove, thinly sliced 4 tablespoons Peanut Oil 2 teaspoons Dry Thyme 2 teaspoons Salt 2 teaspoons Black Pepper METHOD: Combine 4 tablespoons oil, shallot and garlic in a sautpan and bring to a simmer stirring constantly. Remove garlic and shallot when browned and add rest of the oil to the pan. Stir in sliced mushrooms and season immediately with salt and black pepper. As mushrooms begin to wilt, add thyme and remove from heat. Once cooled, add crispy shallot and garlic to mix. Reserve to make "Pop Tarts" ASSEMBLY INGREDIENTS: 1/2 cup Goat Cheese 1 Egg Tart Dough Recipe Filling METHOD: Lay four of the tart dough rectangles on a lightly floured work surface. Cover each with a thin layer of the wild mushroom mixture, making sure to leave ½-inch of the edge exposed all the way around. Crumble 2 Tbsp of goat cheese onto each of the four tart bases. Brush the edge of each tart with egg and lay a second piece of tart dough over the top. Crimp the edges with the tines of a fork. Brush the tops of each with a bit more egg, cut small vent holes and sprinkle with a pinch of salt. Bake these in a 350º oven for 20 minutes or until golden brown. INGREDIENTS: Balsamic Drizzle 1-1/2 cups Balsamic Vinegar 1 orange, zest and juice 2 tablespoons Brown Sugar 1 tablespoon Soy Sauce METHOD: Combine the above ingredients in a non-reactive saucepan and bring to a boil. Simmer over medium heat until reduce by half. Drizzle over warm Pop Tarts. Enjoy! Here is a link that might be useful: Savory pop tart-type recipe

Peppi, I had another piece for breakfast and it was still good, although it's no longer hot here. Ham would be good in it too, I'm sure, maybe even chicken. Nancy, that's what I like about it, it's so easy to just use up what's on hand and it still comes out good. Your fruit salad sounds like my fridge, I'm always trying to use something up. Lars, it is basically a quiche. If you can get some nice tomatoes, it's definitely worth making, though. I still have a table full of tomatoes in the back yard, the last of the season as the vines are dead with no rain for a couple of weeks now. I'm thinking I'll probaby have time to make one more of these before the tomatoes are gone. Annie