Roasted Vegetable Tart

This recipe is an excellent way to use leftover roasted vegetables. The cheesy filling has lots of flavor and a smooth, velvety texture.

INGREDIENTS | SERVES 6–8

  • 1 recipe Whole Wheat Pie Crust
  • 4 cups Roasted Root Vegetables
  • ½ cup shredded Havarti cheese
  • 2 eggs
  • 2 egg whites
  • ½ cup part-skim ricotta cheese
  • ½ cup buttermilk
  • 2 tablespoons flour
  • ⅛ teaspoon pepper
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried thyme leaves
  • 3 tablespoons grated Cotija cheese
  1. Preheat oven to 400°F. Roll out the crust and line a 10-inch tart pan with removable bottom. Press the crust onto the bottom and sides, then roll a rolling pin over the edges to cut off excess dough. Prick bottom well and bake for 8 minutes; remove to wire rack.

  2. Arrange the Vegetables in the Crust; sprinkle with Havarti and set aside.

  3. In medium bowl, combine eggs, egg whites, ricotta, buttermilk, flour, pepper, basil, and thyme and beat until combined. Slowly pour into tart pan.

  4. Sprinkle top with the Cotija cheese. Bake for 10 minutes, then reduce heat to 350°F and bake for 15–25 minutes longer or until tart is set and top is browned. Let cool for 10 minutes, then slice to serve.

Calories: 338.72
Fat: 13.74 grams
Fat as % of calories: 36.5%
Carbohydrates: 42.56 grams
Fiber: 6.28 grams
Sodium: 350.53 mg
Vitamin A : 70% DV
Vitamin C: 35% DV
Calcium: 235.00 mg

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