Roasted Vegetable Tart Recipe | Yummly
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Roasted Vegetable Tart

ANDREAKRUSE
17Ingredients
45Minutes
310Calories
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Description

Here on the farm the summer squash is in full swing. I am eagerly waiting on our tomatoes and have been thinking about a rustic tomato tart I like to enjoy in the summer. I kept thinking, what if I created a tart with the same crust, but from the vegetables we currently have available in the fields or the store. So, this roasted vegetable tart was born. And guess what? Tarts are fabulous to enjoy warm or cold and they travel well for a picnic or potluck. Plus, they look really impressive! - See complete recipe here: http://adventuresinallthingsfood.blogspot.com/2015/07/roasted-vegetable-tart-sundaysupper.html

Ingredients

US|METRIC
8 SERVINGS
  • 1 cup corn
  • 3 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornmeal (+ more for rolling out the dough)
  • 1/4 cup butter (chilled and cubed)
  • 1 zucchini (medium)
  • 1 summer squash (medium)
  • 1 eggplant
  • 4 stalks asparagus
  • 1 cup ricotta
  • 3/4 cup Parmesan cheese (divided)
  • 1 egg
  • 1/2 cup basil (thinly sliced)
  • 1/2 teaspoon italian seasoning
  • 1/4 cup marinara sauce
  • salt
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    Directions

    1. Start by creating the tart shell. You can find complete recipe and instructions on the blog.

    NutritionView More

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    310Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol65mg22%
    Sodium370mg15%
    Potassium470mg13%
    Protein13g25%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A15%
    Vitamin C20%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

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