Roasted Vegetable Tart

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

  • 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
  • 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
    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.
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