pen rainbow

Tuesday, June 24, 2014

Tuesday's Cupboard—Spring Veggie Tart

The best of spring veggies in this easy & delicious tart!


Adapted from Weight Watchers Magazine_March/April 2014

Tender veggies in a crisp crust = yum!

Spring Veggie Tart

Filling:

1 14-oz. can artichoke bottoms in water, chopped
2 large leeks, cleaned & sliced 1/4" thick
1/2 lb. baby red potatoes, cleaned & sliced 1/4" thick
1 c. baby carrots, sliced on the diagonal
1 c. grape tomatoes, halved
1/2 tsp. kosher salt


1 frozen deep-dish pie crust, thawed
Olive-oil PAM


Cheese topping:

1 c. lowfat ricotta cheese
1/2 c. grated pecorino cheese
1/4 c. chopped fresh basil (cut into 1/4" ribbons)
3 T. chopped fresh chives


1.  Preheat oven to 425°F.  Line large baking sheet with parchment paper.

2.  Mix artichokes, leeks, potatoes & carrots in a large microwavable bowl.  

3.  Cover with plastic wrap & zap on HIGH for 10 minutes until veggies are tender (stir halfway at 5 minutes).

4.  Stir in tomatoes & kosher salt.

5.  Meanwhile, place the pie crust on the baking sheet & let thaw.  Flatten & crimp a 3/4" edge to contain the filling.  Fill with veggie mixture.

6.  Spray the crust's edges & the filling with a light coat of olive oil PAM.  

7.  Drop tablespoons of cheese mixture evenly around the tart.  

8.  Bake for 25 minutes until crust is golden.  Cool for 10-15 minutes & cut into quarter wedges.  

9.  Serve with chipotle sauce & a handful of fresh, undressed spring greens. 

Bon App├ętit!

Veggie filling

Clean, crisp leeks
Ricotta + Pecorino Cheese filling
Ready to bake on a SILPAT instead of parchment