Monday, December 5, 2011
I saw this recipe in an email from our grocery store and I had ALL the ingredients for it, so I gave it a try. It was so good! This is a little bit of a variation from the original, so mine didn't look EXACTLY like the version above, but I assure you, it was delicious.
Autumn Vegetable Tart
6 cups of assorted fresh vegetables. (I used 2 C. broccoli florets, 1 sliced onion (about 1 C.) 1/2 a sliced red pepper (about 1 C.) and baby carrots cut into quarters (about 2 C.))
3 T. Extra virgin Olive Oil
1 tsp. dried thyme
2 large cloves of minced garlic
1/4 tsp Kosher salt
1/4 tsp fresh ground black pepper
1 refrigerated pie crust
15-oz fat free ricotta cheese
1/4 grated parmesan cheese, plus 1 Tbs.
Toss veggies with 2 Tbs. olive oil. Roast at 425 degrees for 25 minutes, tossing once. While the veggies are roasting, roll out the dough to an almost 12-inch diameter. I rolled it right on my big round stone baking pan. Mix ricotta, parmesan and one egg really well. Spread that mixture onto the pie crust leaving a 1 inch ring around the outside of the pie crust. When the veggies are done, spread them evenly on top of the ricotta mixture. Sprinkle the top with the 1 Tbs. of parmesan cheese. Fold the outer ring of pie crust up to make a crimped edge around the outside of the tart. Put back into the 425 degree oven and bake for 20 minutes. When it comes out of the oven the last time, drizzle 1 Tbs of the olive oil over all. Cut into wedges and serve.
This was even good cold for lunch the next day!