Roasted vegetable–goat cheese crostata
Ingredients
- 1¼ cups thinly sliced fingerling potatoes
- 1¼ cups small fresh cauliflower florets
- 1 cup coarsely chopped red onion
- 1 cup coarsely chopped red bell pepper
- ½ cup diagonally sliced carrots
- 2 large cloves garlic finely chopped
- 4½ teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg
- ½ cup whipping cream
- 2 teaspoons chopped fresh or dried thyme leaves
- ⅛ teaspoon salt
- 1 refrigerated pie crust softened as directed on box
- ⅓ cup crumbled chèvre goat cheese
Instructions
- Heat oven to 450°F.
- In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, ¼ teaspoon salt and ⅛ teaspoon of the 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.
- In small bowl, beat egg, whipping cream, thyme, ⅛ teaspoon salt and remaining ⅛ teaspoon pepper with whisk.
- Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan.
- Spoon roasted vegetables in center of crust, leaving 1½-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.
- Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean.
- Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
Quick Variation:
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.
Nutritional Information
Calories: 340 kcal