Vegetable Tart
This vegetable tart is both sweet and savory and can be served as an appetizer, side, or main meal!
Ingredients
- 1 sheet puff pastry
- 4-5 butternut squash, zuchinni, and carrots sliced thin on a mandolin
- olive oil for drizzling
- 8 oz ricotta
- 5 oz cream cheese
- 4 T honey
- 1 t sea salt
- 1 t cracked pepper
- 1 T thyme
- 1 T rosemary
- 1 T sage
Instructions
- Preheat oven to 350° F.
- Lay down the puff pastry in a pie dish or a tart pan. Prebake for 15-20 minutes or until it's very lightly golden.
- Using a mixer or a whisk, combine ricotta, cream cheese, honey, sea salt, pepper, thyme, rosemary, and sage.
- Once your puff pastry is done baking, layer the ricotta mixture on top.
- Heat your sliced vegetables in the microwave for 30 seconds and let them cool for a second. This is to make them easier to roll up.
- Roll your sliced vegetables (wrap 2 around each other if just 1 isn't thick enough) a place them upright in your ricotta layer.
- Drizzle olive oil on top and season with sea salt and pepper.
- Raise your oven to 375 F.
- Bake for 45-55 minutes until it looks golden and done.