Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Prep time: 20 min
Total time: 1 h 45 min
Yield: 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) frozen 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 Ratings

0 Reviews

Prep 20 min
Total 1 hr 45 min
Ingredients 7
Servings 8

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

By Pillsbury Kitchens

Updated April 12, 2013

Make With

Pillsbury Pie Crust

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) frozen 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.