We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Roasted Vegetable Tart

(1)
  0 reviews
  • 20 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Roasted veggies boast a sweet flavor and powerful good-for-you touch to this tart. Brunch anyone?

Bake-Off® Contest 46, 2013
Nancy Hauser
South Pasadena, California

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
small sweet potato, peeled, cut in 1-inch cubes (2 cups)
1
box (7 oz) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers, thawed
1
teaspoon dried thyme leaves
4
oz Brie cheese, rind removed, sliced
2
eggs
3/4
cup heavy whipping cream

Steps

  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate – except do not prick crust. Bake 8 to 10 minutes or until light golden brown. With back of wooden spoon, carefully press down crust.
  • 2 Line 15x10-inch pan with sides with foil; spray with Crisco® Original No-Stick Cooking Spray. Place sweet potatoes in pan. Bake 15 minutes. Add vegetables. Sprinkle potatoes and vegetables with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 15 to 20 minutes longer, stirring occasionally, until sweet potatoes and vegetables are tender. Reduce oven temperature to 350°F.
  • 3 Spread roasted vegetables in bottom of baked pie crust. Sprinkle with thyme; top with cheese.
  • 4 In medium bowl, beat eggs and cream until blended. Pour over vegetables and cheese. Bake 25 to 30 minutes or until cheese is melted and knife inserted in center comes out clean. Let stand 10 minutes.
  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate – except do not prick crust. Bake 8 to 10 minutes or until light golden brown. With back of wooden spoon, carefully press down crust.
  • 2 Line 15x10-inch pan with sides with foil; spray with Crisco® Original No-Stick Cooking Spray. Place sweet potatoes in pan. Bake 15 minutes. Add vegetables. Sprinkle potatoes and vegetables with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 15 to 20 minutes longer, stirring occasionally, until sweet potatoes and vegetables are tender. Reduce oven temperature to 350°F.
  • 3 Spread roasted vegetables in bottom of baked pie crust. Sprinkle with thyme; top with cheese.
  • 4 In medium bowl, beat eggs and cream until blended. Pour over vegetables and cheese. Bake 25 to 30 minutes or until cheese is melted and knife inserted in center comes out clean. Let stand 10 minutes.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
53%
Trans Fat
0g
0%
Cholesterol
95mg
32%
Sodium
420mg
18%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
6g
6%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved