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Roasted Vegetable-Goat Cheese Crostata

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Prep 30 min
Total 1 hr 35 min
Servings 6

By Betty Crocker Kitchens

March 10, 2015

Ingredients

1 1/4

cups thinly sliced fingerling potatoes

1 1/4

cups small fresh cauliflower florets

cup coarsely chopped red onion

cup coarsely chopped red bell pepper

1/2

cup diagonally sliced carrots

large cloves garlic, finely chopped

4 1/2

teaspoons olive oil

1/4

teaspoon salt

1/4

teaspoon pepper

egg

1/2

cup whipping cream

teaspoons chopped fresh or dried thyme leaves

1/8

teaspoon salt

1/8

teaspoon freshly ground pepper

refrigerated pie crust, softened as directed on box

1/3

cup crumbled chèvre (goat) cheese

Steps

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1

Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
2

In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
3

Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
4

Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Expert Tips

You can substitute cubed Yukon Gold potatoes for the fingerlings or try different vegetables such as eggplant, zucchini, mixed colors of bell peppers or sweet yellow onion instead of red (using a total of 5 cups of vegetables). The roasting time may vary, so watch carefully.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 51% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 400mg; 17%
Potassium: 370mg; 11%
Total Carbohydrate: 29g; 10%
Dietary Fiber 2g 9% Sugars 4g
Protein: 6g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 40%; 40%
Calcium: 6%; 6%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;