Summer Vegetable Tart

http://thelatinkitchen.com/r/recipe/summer-vegetable-tart

Recipe submitted by Denisse Oller |

Prep Time 10 Mins

Cook Time 50 Mins

Total Time 60 Mins

Servings -

This Summer Vegetable Tart has a little of everything, it's a great dish to do away with all those veggies you have in the kitchen and makes for a filling and delicious breakfast or brunch option! 

 

 
 
Denisse Oller is a trained chef and journalist. Host of Sabrosuras con Denisse on Telemundo New York, she is currently working on her first cookbook and teaches recreational classes at The Institute of Culinary Education in New York City.

INGREDIENTS

8
ounces
red potatoes, peeled and cut in 1/4-inch dices
8
ounces
carrots, peeled and cut in 1/4-inch dices
1/2
tablespoon
salt
1
tablespoon
palm oil
1
leek, finely chopped
4
ounces
red pepper, diced
2
cloves
garlic, finely chopped
1/4
teaspoon
white ground pepper
8
ounces
fresh mushrooms, chopped
3
ounces
fresh corn kernels
3
ounces
fresh peas
4
ounces
chard
8
eggs
1
cup
low-fat ricotta cheese
1
cup
grated parmesan cheese
1
tomato, seeded, peeled and diced
DIRECTIONS
In a medium-size pan, boil potatoes in salted water for 5 minutes.
Add carrots and boil for an additional 5–6 minutes. Remove potatoes and carrots from heat, drain and let rest.
Heat palm oil in a medium-size frying pan. Add leek, red pepper, tomato and garlic. Add salt and pepper to taste and stir constantly. Cook for about 3 minutes.
Add mushrooms, stir and cook for 4 minutes.
Add peas and corn, stir and cook for 2–3 minutes.
Add chard and cook for 1 additional minute.
In a bowl, beat eggs lightly. Add ricotta and Parmesan cheeses, blending well.
Mix all ingredients well and pour mixture into a rectangular nonstick 9-by-13-inch baking pan.
In a preheated oven, cook for 25–28 minutes at 350°F or until top is golden and eggs are cooked.