Wednesday, August 3, 2011

Summer Veggie Tart

Those are some good looking 'maters, huh?  Thanks.  Actually my husband gets all the credit.  But I wanted to find a recipe to use up some of them.  I've made several batches of fresh bruschetta, ensalada caprese and Jack's made homemade pasta sauce but we still had an abundance left.  So, I made this summertime tart.

more roma tomatoes with fresh chives and thyme from the herb garden

What you'll need:
2 red bell peppers, thinly sliced
1 vidalia onion, thinly sliced
4 tbsp olive oil
12 ounces puff pastry, thawed if frozen
all purpose flour
5 thinly sliced romas or 2 thinly sliced larger tomatoes
9 ounces ricotta cheese
1 cup freshly grated parmesan
2 tsp fresh thyme leaves
2 tsp fresh chopped chives
salt and pepper to taste

What you'll do:
Preheat oven to 400 degrees.  Toss onion and red pepper in half the oil, season with salt and pepper and place on a baking sheet and roast for about 20 minutes or until softened and browned. 

Meanwhile, roll out the pastry crust, sprinkle with flour and put into pie pan.  Use a fork to mash down the edges.

Scatter in the roasted peppers and onions, layer on sliced tomatoes.  Top with ricotta cheese spread evenly over the vegetables.  Freshly grate over the parmesan cheese and add additional salt, pepper, herbs and remaining olive oil.  Bake for about 20 minutes or until cheese and pastry are browned and bubbly.  Serve immediately.

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