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Roasted Vegetable-Goat Cheese Crostata

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Roasted Vegetable-Goat Cheese Crostata
  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 6
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Ingredients

1 1/4
cups thinly sliced fingerling potatoes
1 1/4
cups small fresh cauliflower florets
1
cup coarsely chopped red onion
1
cup coarsely chopped red bell pepper
1/2
cup diagonally sliced carrots
2
large cloves garlic, finely chopped
4 1/2
teaspoons olive oil
1/4
teaspoon salt
1/4
teaspoon pepper
1
egg
1/2
cup whipping cream
2
teaspoons chopped fresh or dried thyme leaves
1/8
teaspoon salt
1/8
teaspoon freshly ground pepper
1
refrigerated pie crust, softened as directed on box
1/3
cup crumbled chèvre (goat) cheese

Directions

  • 1 Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
  • 2 In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
  • 3 Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
  • 4 Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Tips  

You can substitute cubed Yukon Gold potatoes for the fingerlings or try different vegetables such as eggplant, zucchini, mixed colors of bell peppers or sweet yellow onion instead of red (using a total of 5 cups of vegetables). The roasting time may vary, so watch carefully.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
200
)
Daily Value
Total Fat
22g
34%
(
Saturated Fat
10g
51%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
400mg
17%
Potassium
370mg
11%
Total Carbohydrate
29g
10%
(
Dietary Fiber
2g
9%
,
Sugars
4g
)
Protein
6g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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