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

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Seafood Lasagna
Short Cut Spinach Lasagna
Reuben Lasagna
Chicken with Fine Herbs and Sun-Dried Tomatoes
Spinach Pasta with Scallops
Angel Hair Pasta Primavera
Andrea’s Spaghetti Pie
Eggplant Sauce for Spaghetti
Pasta Godjabuda (Sicilian Pasta with Onions and Olive Oil)
Bow Ties with Gorgonzola
Linguine with Tomatoes and Basil
Pasta with Black Olives and Tomato Sauce
Rigatoni with Thick Mushroom Sauce
Linguini with Broccoli and Bay Scallops
Lemon Asparagus Pasta
Basic Pesto
Spring Vegetable Risotto
Nutty Brown Rice
Three Cheese Baked Rice
Eggplant and Rice Provençale
Oriental Rice (Indonesia)
Beans and Rice Casserole
Broccoli Rice Bake
Pierogi (Dumplings)
Mock Pierogi
Two-and-a-Half-Minute Skillet Pizza
Crabmeat Quiche
Zucchini Quiche (French)
Lobster Quiche
Spring Vegetable Tart
Chipped Beef Pot Pie
Vermont Turkey and Broccoli Puff
Cranberry Chutney
Apricot Ginger Chutney
Harvest Relish