• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Summer Vegetable Tart

    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.

    The base number of servings for this recipe is 8
    OK

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