Roasted Vegetable Tart

  • Prep 20 min
  • Total 1 hr 45 min
  • Ingredients 7
  • Servings 8
Roasted Vegetable Tart

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

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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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
420mg
18%
Potassium
85mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
6g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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