Roast Vegetable Tart
Ingredients
- 1/2 large butternut squash, peeled and cut into 3/4 inch pieces ⓘ
- 2 large red peppers, cut into 1 inch pieces ⓘ
- 1 large red onion, coarsely chopped ⓘ
- 2 medium zucchini, halved lengthwise and thickly sliced ⓘ
- 1 None refrigerated pie crust ⓘ
- 1 cup grated Cheddar cheese ⓘ
- 6 None eggs, at room temperature
- 1/2 cup heavy cream ⓘ
- None None Mixed salad, to serve ⓘ
Instructions
- Preheat the oven to 350°F. Line 2 large baking pans with foil. Arrange squash, peppers, onion and zucchini on prepared pans. Spray with no stick cooking spray. Bake for 35-40 mins or until tender. Remove from oven. Cool slightly.
- Grease an 8 inch springform pan. Roll out pie crust on a floured surface to a 12 inch circle. Gently place into prepared pan. Crust should extend 1/4 inch above rim. Refrigerate tor 15 mins.
- Line pastry with parchment paper; cover bottom with dried beans, rice or pie weights. Bake tor 15 mins. Remove weights and paper; bake for 10 mins more or until lightly browned. Combine vegetables and cheese in a large bowl; spoon into pastry shell. Whisk eggs and cream in a medium bowl. Season with salt and pepper. Pour over veggies in pan; stir briefly to evenly distribute.
- Bake for 1 hour or until just set at center. Cool in pan for 15 mins. Cut into wedges. Serve with salad.
Nutrition & Diet Analysis (per serving)
451
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).