Recipes

Honey- Roasted Winter Veg Torte w/ Lemon Ricotta

  • SERVES:
    6
  • PREP TIME:
    20
    minutes
  • BAKE TIME:
    1hr 15
    minutes
  • TOTAL TIME:
    1hr 30
    minutes

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

  1. PREHEAT Oven to 375°F (190°C)
  2. Cut Butternut Squash in Half, Peel and Seed. Cut into 2 ½ Inch (6 cm) Wedges
  3. Trim the Carrots and cut in Half Lengthwise, and cut each Half Lengthwise again
  4. 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
  5. Roast in Oven for 25 Minutes
  6. In a Mixing Bowl, toss the Beets with about ½ Tablespoon (15 mL) Olive Oil, reserved Coriander Seeds, Thyme and Salt + Pepper, to taste.
  7. Toss onto Baking Sheet, with Roasted Squash and Carrots. Stir and roast for another 20 minutes until veggies are caramelized
  8. Lower temperature to 375°F (190°C) Remove Roasted Vegetables from oven and set aside
  9. In a bowl, mix together Lemon Zest, Ricotta, Eggs and Salt + Pepper to taste and Pour into Pie Crust
  10. 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.
  11. Toss Roasted Veg w/ Dressing and arrange over Ricotta
  12. Slice and serve warm with a Green Salad