Ingredients
2*all butter pie crust,(see Recipe Notes for recipe), freeze the 2nd half for later use
1cupricotta cheese,at room temperature
2large eggs,at room temperature
¾cupparmesan cheese,shredded, or other favorite cheese
2tspgarlic,minced
1tbspherbs,fresh, or 2 tsp dried herbs
½tspsalt
1pinchblack pepper
2cupsvegetables,such as sweet potatoes, zucchini, carrots, mushrooms, asparagus, brussels sprouts, thinly sliced
2tbspolive oil,for topping
pepper,to taste, for topping
herbs,to taste, for topping
coarse sea salt,to taste, for topping
Preparation
Prepare the pie crust through step 5.
After the pie crust has chilled, preheat the oven to 350 degrees F.
On a floured work surface, roll out 1 of the discs of chilled dough.
Turn the dough about a ¼ turn after every few rolls until it reaches a circle 12-inches in diameter. Carefully place the dough into a 9-inch tart pan.
Tuck it in using the fingers, making sure it is smooth. Fold the overhang edges back inward. Flute the edges of the crust. Chill for 20 minutes in the refrigerator or freezer.
Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans.
Bake for 15 minutes. Remove tart from the oven and carefully lift the parchment paper or aluminum foil with the weights out of the crust.
Using a handheld or stand mixer fitted with a whisk attachment, beat the ricotta, eggs, parmesan cheese, garlic, herbs, salt, and pepper together until completely combined.
Pour into warm crust. Arrange vegetable slices on top. Brush the vegetables and edges of the crust with olive oil, then sprinkle with sea salt, pepper, or more fresh herbs.
Bake for 30 minutes or until the vegetables and crust are lightly browned and crisp. After the first 15 minutes of bake time, place a pie crust shield on top of the tart to prevent the edges from browning too quickly.
Slice and serve tart warm or at room temperature.
