Rustic Roasted Veggie Tart

It's possible that I was a mouse in a previous life based on my love of cheese.  I always keep a few cheesy staples in my fridge for recipe inspiration or just to perk up a dish.  And those Kraft bags of shredded cheese are such great time savers for quick weeknight meals.  With all the holiday entertaining this month, we've been going through our fair share so I was delighted to find great savings on Kraft products at Target.  In fact, Kraft is offering up to $20 in coupons towards their products there so check out the link at the bottom of this post for the savings.

And since I was stocked with cheese again, I made this ridiculously good veggie tart.  I've made it before with a traditional butter crust but this time I was in the mood for this olive oil dough.  It's much easier to make, has a wonderfully crumbly texture and the flavor of the olive oil compliments the vegetables in the tart perfectly.  You can use whatever vegetables you love or have on hand and whichever cheese you prefer.  I love the mild, creamy mozzarella for this recipe.  Enjoy!










Ingredients

Pastry:
1 1/2 Cups all purpose flour
6 Tablespoons olive oil
3/4 Teaspoon salt
1 - 2 Tablespoons water, if needed

Filling:
3/4 Cup ricotta cheese
1 Small onion, peeled and diced
2 Cloves garlic, peeled and minced
1 Tablespoon olive oil
1/2 Teaspoon dried oregano

1 Small bell pepper (color of choice), seeded and chopped
1/2 Cup cherry tomatoes, halved
1 Cup butternut squash, peeled and cut into bite size pieces
1 Small zucchini, peeled and sliced
1 Cup cauliflower florets
2 Tablespoons olive oil
Salt & pepper to taste
3/4 Cup Kraft shredded mozzarella cheese (or more, to taste)

Spread all the vegetables out on a baking sheet lined with parchment paper, toss with the two tablespoons of olive oil and season with salt and pepper.  Roast in a 400 degree oven for approximately 30 minutes or until they're a light golden brown.  Remove from the oven but leave it on.

Make the pastry but combining the flour and salt in a bowl and stirring in the olive oil.  Kneed with your hands just until thoroughly combined and add 1 to 2 tablespoons of water if the dough feels too dry or is crumbling.  Press the dough into a 9" round pan.  Because there is oil in the dough, you will not need to butter and flour the pan beforehand.  Place in the oven and par bake for approximately 25 minutes or until the dough is a light golden brown.  It will not shrink so you don't need pie weights with this dough.

While the pastry is baking, make the filling by adding the onion and minced garlic to a pan with the tablespoon of olive oil.  Saute on medium heat for about 10 minutes or until the onions are soft and lightly caramelized.  Remove from the heat, combine with the ricotta cheese and oregano and season to taste.  When the pastry is ready, remove it from the oven but leave the oven on.  Spread the ricotta mixture on the bottom of the pastry and top with the roasted vegetables.  Generously sprinkle on the mozzarella cheese and return to the oven for an additional 20 minutes or until the cheese has melted.  Serve warm.  Makes approximately 8 appetizer or lunch servings and 4 dinner servings.  Or, if you love cheese as much as we do...2 servings. ;)


From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft.  The opinions and text are all mine.