Roasted Vegetable Tart

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

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


  1. 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. 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. 3 Spread roasted vegetables in bottom of baked pie crust. Sprinkle with thyme; top with cheese.
  4. 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

Recipe Step Photos

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