Rainbow Vegetable Tart with Amanda’s Cookin’ – Wisconsin Whisk
Rainbow vegetable tart
Ingredients
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- ½ cup of ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon each of salt and pepper
- ¼ heaping cup each: cherry tomatoes, red peppers, orange peppers, yellow peppers, chopped broccoli, green peppers, red onion
- 1 14- to 17-ounce package of puff pastry, thawed
- 1 egg, beaten
- 1 teaspoon olive oil
Instructions
- Place a enormous baking tray in the oven, then preheat the oven to 190 C (with the pan inside). Meanwhile, in a diminutive bowl, combine the ricotta, Parmesan, salt and pepper. Cut all vegetables into similar-sized pieces.
- On a floured surface, roll out the dough into a circle about 15 inches wide. Transfer dough to parchment paper, then spread with ricotta mixture, leaving about 2 inches along the outer edge. Arrange the vegetables on top of the ricotta (tip: arrange them in a circle if you want everyone to get the same amount of each vegetable, or arrange them in rows if you want people to choose the slices they like best). Fold the dough left on the border over the vegetables to form a skin.
- Sprinkle the vegetables with oil and brush with egg. Place parchment paper with the tart on the preheated baking tray* and bake for 25–30 minutes or until the crust is golden brown.
