Vegetable Cheese Tart
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Vegetable Cheese Tart
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| Servings |
| 12slices |
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Ingredients
- 1 roll puff pastry
- 2cups nonfat ricotta cheese
- 1/2cup Parmesan cheeseshredded
- 1/2cup low fat mozzarella cheeseshredded
- 2 eggs
- 1/3cup Italian vinaigrette
- 1/2teaspoon salt
- 4 large carrotsmulticolored if possible
- 2 zucchinis
- 2Tablespoons olive oil
- 1/2teaspoon garlic powder
Instructions
- Place a puff pastry sheet over a greased tart pan, trim and press to fit. Line with parchment paper and fill with weights.
- Bake the tart dough at 350 degrees F for 10-15 minutes. Remove the weights and parchment paper and let it cool.
- In a large bowl, add the eggs, ricotta, parmesan cheese, mozzarella cheese, Italian vinaigrette, and salt. Use a spoon or mixer till everything is evenly mixed and smooth.
- With a potato peeler or a mandolin, create lengthwise strips of zucchini and carrots.
- Place the vegetable slices in a bowl, add garlic powder. Stir and cook in the microwave for 3-5 minutes. This step will soften the slices and make them much easier to roll.
- Spread the cheese mixture on top of the tart base.
- Take one slice of a vegetable and roll it up very tightly. Add another slice and keep rolling. Do not exceed more than 3 slices per spiral or the vegetable cooking will be uneven.
- Place the vegetable spiral in the center of the tart, pushing it down into the cheese. Continue this process until the tart is sufficiently covered
- Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 30-40 minutes.
Recipe Notes
