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

Roasted Vegetable Tart

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

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  • prep time 20 min
  • total time 1 hr 45 min
  • ingredients 7
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
420mg
420%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
6%;
Calcium
6%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company