As you can see, I’m still on a tart kick.  You might say I’m ‘practicing’ for Thanksgiving, but in my defense, when the air gets cold outside, I love to be bundled up inside with a steaming casserole (or hot bowl of soup) and a tart is really just a fancy casserole.  This beauty takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too!

The original inspiration for this recipe was filled with three kinds of cheese which sounds delicious but I was looking for something less caloric and more savory.  I opted to braise the leftover bits of veggies in olive oil and vegetable broth with shallots and garlic for a flavorful, lower fat tart filling.  I also added coconut milk for creaminess and…