Spring Vegetable Tart

Serves: 8
Total Calories: 1,022


1 sheet frozen puff pastry shell
2 pounds ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/2 teaspoon oregano
1/2 teaspoon garlic salt
salt to taste
1/2 teaspoon pepper
2 tomatoes, sliced
1 zucchini, sliced
1 yellow squash, sliced
16 asparagus spears
8 mushrooms, sliced


Thaw pastry at room temperature for 10–15 minutes. Press into greased and floured 10-inch tart pan with removable side. Combine ricotta cheese, Parmesan cheese, sour cream, oregano, garlic salt, salt, and pepper in bowl; mix well. Spread evenly in prepared tart pan. Arrange vegetables over top. Bake at 350° for 30 minutes or until pastry is golden brown. Place on serving plate; remove side of pan.

Nutritional Facts:

Serves: 8
Total Calories: 1,022
Calories from Fat: 45

This Spring Vegetable Tart recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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