Seven Treasure Roasted Vegetable Tart

This is a wonderful rustic tart dough:

Savory Rustic Tart Dough: makes 2 crusts

2 cups unbleached all-purpose flour plus more for dusting
1/2 tsp salt
1 cup very cold unsalted butter, cut into 1/2 in cubes
1/4 cup ice water

1. In the food processor, combine flour and salt, pulse a few times. Add the butter. Pulse about 20 times then with the motor running stream in the ice water. Stop the motor. Pulse a few more times, just until the dough begins to leave the sides of the bowl and clump together.

2. Turn the dough out and gather it up into a ball.

3. Divide the dough in half.

4. Shape each piece into a flat disc about 1 inch thick. Wrap in plastic and refrigerated for at least an hour up to 2 days. You can also freeze the extra disc of dough for up to a month but thaw it in the fridge before using.
Now for the tart at hand:

1 small pear cubed
4 oz. cremini mushrooms quartered
4 oz. cauliflower florets
1 c. sweet potato cubed
4 oz. potato cubed
3 oz carrots cubed
1 onion sliced

Toss these in about 1 Tbs. of olive oil and a dash of salt and roast at 425 degrees for about 50 minutes.  Cool 10 minutes then toss with :
2 tsp. orange juice
1 tsp. mapel syrup
1 tsp. balsamic vinegar
1/2 tsp. thyme

Roll out tart dough to about 12 inches round.  Pike the vegetables in the middle, about 3" from the edge of the dough's edge. Top with 3/4 c. feta cheese that has been mixed with a tablespoon of heavy cream as well as a dusting of parmesan cheese.  Fold up dough all around so it is toward the center of the tart (see picture above.  Wash with egg wash, dust with rosemary leaves.
Bake at 400 degrees for 45 minutes or until brown--let rest for 10 minutes, then serve.