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Receta Roasted Vegetable Tart
by Global Cookbook

Roasted Vegetable Tart
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  Raciónes: 6

Ingredientes

  • 2 lrg red bell peppers, roasted**.
  • 2 x Jalapeno peppers, roasted**.
  • 2 sm zucchini, sliced lengthwise 1/4 inch and roasted**.
  • 1 lrg yellow onion, sliced in 14 inch rounds and roasted**.
  • 1 head garlic, roasted**.
  • 2 c. Swiss, Gruyere or possibly white cheddar cheese, grated coarse
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1/2 cube butter
  • 1/2 c. heavy cream
  • 1 x egg
  •     Pizza dough (or possibly pie dough) to fill a 9 in. tart or possibly pie plate
  • 1 tsp salt
  • 1 tsp grnd pepper
  •     Roast the vegetables (**See vegetable section for roasting) Set aside and
  •     cold.

Direcciones

  1. Line a 9 1/2 inch x 2 inch tart pan or possibly a pie plate with the Pizza dough or possibly pie crust dough, that ever you prefer. Bake the single crust for 8 min in a 425 degree oven, remove and cold.
  2. Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are proportionately distributed. You may have to cut them into strips to achieve this.
  3. Mix the lowfat milk, egg, roasted garlic and cheese together and pour over the roasted vegetables. Bake for 15 min in a 425 degree oven, remove and let cold some before slicing and serving. You can reserve a little of the roasted pepper strips for garnishing the top of the tart. oServes 6-8