Spring Vegetable Tart

Spring is in the air! It's true what they say about March "in like a lion, out like a lamb".  I remember as a kid I never really understood that saying.  It was just something  the teacher tacked up on the bulletin board with our classroom drawings of lions and lambs around it.  Now, after all these years, I finally get it.

Only last week our yard was covered with snow (literally!) and then today I saw little purple crocuses peeking their heads out of the cold ground to say hello.  They are always the first ones to appear.  It's a sign of good things to come : )

We've also turned our clocks ahead and gained an extra hour of daylight which has improved my mood immensely.  I feel energized. It's amazing what a little spot of sunshine can do for you.  I'm no longer driving home from work in the dark and we are eating dinner before the sun sets.  Brilliant!

With Easter only a few weeks away I've been thinking about a Spring menu and brunch ideas. I found this recipe for a vegetable tart in a free magazine at the grocery store.  I fell in love with the photo and couldn't wait to try it. It was delicious and made a nice presentation as well.  Perfect for an Easter brunch. Here's how to make it...

1 lb asparagus, chopped in 1/2 inch pieces
1 onion, halved and thinly sliced
1 red pepper, halved and thinly sliced
2 tsp olive oil
salt & pepper
1 (store bought) rolled 9-in pie crust, at room temperature
3/4 cup part-skim ricotta cheese
1 egg
2 egg whites
1/3 cup skim milk
3/4 tsp dried thyme
1 large tomato, sliced into 1/4 inch thick rounds

Preheat oven to 425 degrees.

Place asparagus, onion, and pepper on a baking sheet.  Drizzle with oil and sprinkle with salt & pepper.  Toss to distribute and coat the veggies evenly.  Bake until tender, about 25 minutes.

Gently unroll pie crust.  Press into an ungreased 9-inch pie plate.  (Use a fork to poke a few holes in the base and sides of dough.) Bake until lightly golden, about 10-12 minutes.  Cool slightly.

Reduce heat to 375 degrees.  Place roasted veggies in crust.  Add ricotta cheese in dollops evenly across the veggies. 

In a small bowl whisk together the egg and egg whites.  Add milk and thyme, lightly whisk to combine. Pour this mixture over the veggies. 

Top with tomato slices. 

Bake at 375 degrees until toothpick comes out clean when poked through the filling, about 45 minutes.  Let rest at least 15 minutes before serving.  Best served warm or at room temperature.

 

 

 

We had leftovers and it was just as good the second night.  Even my hubby liked it! Yay! Now if I could only get my son to eat asparagus....too much to ask for? Can't win them all, I guess.... : )

 

So happy to see this burst of color in the backyard!  We are getting there!  Xo