Vegetable TartSubmitted by: KDSTAP
Pie crust, frozen, ready-to-bake, single 9"
Bacon, 3 medium slices, cooked
Mushrooms - .75 cup
Onions, raw, 1 medium
Asparagus tips 1 cup
Ricotta Cheese, part skim milk, .5 cup
Milk, 2%, .25 cup
Egg 2 large
Parsley, 4 tbsp
1 cup cherry tomatoes
Salt, .5 tsp
Pepper, black, .5 tsp
Basil, 2 tbsp
Olive Oil, 1 tsp
Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add chopped onion, chopped mushrooms, and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes. Halve or quarter cherry tomatoes and add them to the pan for 2 minutes.
In a large bowl whisk together ricotta, milk and eggs. Add parsley, basil, and season with salt and pepper. Add vegetable mixture and combine well. Pour egg mixture into the prepared crust.
Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user KDSTAP.