Roasted Vegetable Tart

ROASTED VEGETABLE TART

1 zucchini, cut into 1/4" thick slices

1 pint cherry or grape tomatoes, halved

1 bell pepper, seeded and cut into strips

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 cup ricotta cheese

1 egg

1/4 teaspoon salt

black pepper if desired

1/2 cup grated Parmesan cheese, divided

Refrigerated pie crust for 9" pie

Preheat oven to 425*

Prepare a baking sheet pan with nonstick spray.

Spread vegetables onto baking sheet pan.

Drizzle with olive oil and sprinkle basil and oregano over all.

Toss gently to combine and coat vegetables.

Roast about 15 minutes until vegetables begin to soften.

Remove from oven and set aside to cool while preparing crust.

Combine ricotta cheese, egg, salt and pepper until smooth.

Unroll pie crust onto a different baking sheet pan that's been lined with parchment paper.

Sprinkle half of the Parmesan cheese over pie crust dough.

Spread ricotta mixture onto dough, leaving a 2" bare border around perimeter.

Arrange roasted vegetables over ricotta.

Fold bare edges of dough up over filling toward the center, and pinch to gather as needed.

Sprinkle remaining Parmesan over tart.

Bake at 425* for about 25 - 30 minutes, until crust is brown and filling is bubbling.

Allow to cool for 10 minutes before slicing into wedges.

About 8 servings.

(Note: consider including other vegetables also, such as slivered onions, cubed butternut squash, sliced mushrooms, halved Brussel sprouts, etc.)

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