Roasted Vegetable Tart

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

Bake-Off® Contest 46, 2013

South Pasadena, California

Pillsbury™ refrigerated pie crust, softened as directed on box

small sweet potato, peeled, cut in 1-inch cubes (2 cups)

box (7 oz) frozen blend broccoli, carrots and sweet peppers, thawed

teaspoon dried thyme leaves

oz Brie cheese, rind removed, sliced

eggs

3/4

cup heavy whipping cream

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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.