B’s Veggie Tart

You can’t beat a flaky crust with just the right amount of herbed ricotta cheese and honestly any veggie that bakes well. My choice of veggies… zucchini,mushrooms,red onions and tomatoes.

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1 thawed pastry puff role

1 zucchini

3 small tomatoes

6 mushrooms

1/2 red onion

generous handful of parsley and thyme

1/2 cup ricotta cheese

EVO

1/2 tsp salt and pepper for spread

1/2 tsp salt and pepper for veggie mix

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Be sure to thaw out your tart dough while you prep your veggies and ricotta spread. Pre heat oven to 425

Wash and cut veggies in generous size chunks, keeping in mind that tomatoes and zuccchini can get soggy if too small. Mix veggies with EVO, salt and pepper to taste.

Finely chop your thyme and parsley and combine with 1/2 cup of ricotta cheese, 1/2 tsp salt and pepper, mix thoroughly.

Gently unroll puffed dough on ungreased sheet pan. Spread with ricotta goodness!!!

I make sure to leave about an 1/2 inch of edges uncovered.

Nurse a glass of grape juice or………grape libation for about 25 minutes ;-)

Et Voila !!!!!

The smooth, unexpectantly flavorful spread, caramelized onions, fresh sweetness of the zucchini and tomatoes and earthy flavor of the mushrooms make this tart an amazing mouthful!!!!

Hope you enjoy!!!!