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Rainbow veggie & pesto tart

Name: Rainbow veggie & pesto tart
Prep time: 30 mins
Cook time: 1 hrs
Yield: 6
Cuisine: mediterranean
Ingredients: 3 cup fresh basil; 3/4 cup pine nuts; 3/4 cup parmesan cheese; 3 cloves garlic; 3/4 cup olive oil, divided; 1/2 cup ricotta cheese; Salt, to taste; Ground pepper, to taste; 2 medium zucchini; 2 medium yellow squash; 4 large carrots; 1 large eggplant; 1 tbsp butter; 1 sheet puff pastry, thawed; 2 cup rice, uncooked; 1/2 tsp dried oregano

Impress your guests with this vibrant and delicious veggie-packed tart. The flaky puff pastry crust is filled with a colorful array of roasted veggies and a bright basil pesto, making it a perfect dish for brunch or a light lunch.

Serves

Cost per
serving

$0.00

Prep time

30 mins

Cook time

1 hr

Shenandoah Growers Organic Fresh Potted Basil, 1 Each Great Value Pine Nuts, 4 oz Great Value Grated Parmesan Cheese, 8 oz Bottle Garlic Bulb Fresh Whole, Each Bertolli Sustainably Sourced Extra Virgin Olive Oil, 16.9 fl oz Great Value Original Ricotta Cheese, 15 oz Tub (Refrigerated)Morton Salt Sea Salt, Fine, 4.4 Ounce McCormick Non-GMO Kosher Pure Ground Black Pepper, 1.5 oz Can Fresh Zucchini Squash, Each Fresh Yellow Squash, Each Fresh Whole Carrots, 1 lb Bag Fresh Purple Eggplant bettergoods Garlic, Parmesan, & Basil Butter, 3 oz Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets, 2-Count, 17.3 oz. Box Great Value Long Grain Enriched Rice, 16 oz Litehouse Freeze Dried Oregano, 0.28oz

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Combine the basil, pine nuts, Parmesan, garlic, 1/2 cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.

Step 2

Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.

Step 3

Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.

Step 4

Preheat the oven to 350°F (180°C).

Step 5

Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.

Step 6

Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.