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HONEY-ROASTED WINTER VEG TORTE w/ LEMON RICOTTA

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Ingredients: 
1 Regular TENDERFLAKE Pie Crust – defrosted as per package directions
½ Butternut Squash – Peeled, Seeded and Cut into 2 ½ Inch (6 cm)Wedges
8 Small Carrots w/ Tops
2 ½ tbsp (45 mL) Olive Oil
2 tbsp (30 mL) Honey
½ tbsp (15 mL) Coriander Seeds - Lightly Crushed
5 Sprigs Fresh Thyme
1 Cup (128 g) Pickled Beets – lightly rinsed and cut into wedges
1 Lemon : Juiced (set aside) and Zest
16 oz (475 g) Container of TRE STELLE Ricotta Cheese
4 Eggs - Beaten
Salt and Pepper
Vegetable Dressing
3 tbsp (60 mL) Olive Oil
2 tbsp (30 mL) Honey
2 tbsp (30 mL) Whole Grain Mustard
Reserved LEMON Juice – from above

Directions

  • PREHEAT Oven to 375°F (190°C)
  • Cut Butternut Squash in Half, Peel and Seed.  Cut into 2 ½ Inch (6 cm) Wedges
  • Trim the Carrots and cut in Half Lengthwise, and cut each Half Lengthwise again
  • Scatter the Squash and Carrots on a Baking Tray and drizzle with Olive Oil and Honey.  Sprinkle with Coriander Seeds and Thyme – reserving a little bit for the Beets
  • Roast in Oven for 25 Minutes
  • In a Mixing Bowl, toss the Beets with about ½ Tablespoon (15 mL) Olive Oil, reserved Coriander Seeds, Thyme and Salt + Pepper, to taste.
  • Toss onto Baking Sheet, with Roasted Squash and Carrots.  Stir and roast for another 20 minutes until veggies are carmelized
  • Lower temperature to 375°F (190°C) Remove Roasted Vegetables from oven and set aside
  • In a bowl, mix together Lemon Zest, Ricotta, Eggs and Salt + Pepper to taste and Pour into Pie Crust
  • Bake at 375°F (190°C) for 30-40 minutes until the Pastry is cooked and the Ricotta is set.  Allow to sit for a few minutes.
  • Toss Roasted Veg w/ Dressing and arrange over Ricotta
  • Slice and serve warm with a Green Salad
Serves: 
6
Prep Time: 
20 minutes
Cook Time: 
75 minutes
Total Time: 
90 minutes

HONEY-ROASTED WINTER VEG TORTE w/ LEMON RICOTTA

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