(zucchini, red onion, small plum tomatoes or grape tomatoes in 1/2, shallots, leeks, cauliflower)
3 Tbsp olive or canola oil
2 Tbsp chopped fresh thyme leaves
2 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
1 pkg rolled refigerated unbaked pie crust (2 crusts)
1 16-oz container ricotta cheese
1 egg
1/4 cup plus 2 tbsp shredded parm or asiago cheese
several sprigs of fresh rosemary
Instructions
oven 425. In large bowl, toss cut vegetables with 2tbsp oil, thyme, minced garlic, salt and pepper. roast 25 min stirring vegetables every 10 min, until golden yet firm when tested with a fork.
While vegetables are roasting line tart pan or baking sheet with parchment paper. Roll out premade crusts and cut as needed to fit tart pan or create desired tart shape. Blend ricotta, egg and 1/4 cup cheese with an electric mixer. spread mixture in one thin layer on crust.
remove vegetables from oven. spoon vegetables onto crust in an even layer, leaving a 1-inch border around the edge. using fingers, crimp dough to create the edge of your tart. sprinkle vegetables with remaining parm or asiago.
bake 20 min or until tart is golden brown, rotating once during baking. drizzle with remaining olive oil; crush rosemary sprigs releasing aroma and sprinkle on tart
Originally Submitted
12/1/2011
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