5-6 cupsassorted vegetablesdiced bite-size (see notes)
1/2cuppecans
1/4cupdried cranberries
1tablespoonmaple syrup
1/2teaspoonsalt
Filling
3/4cupricotta cheese
2cloves garlicminced finely
3largekale stalks hard spine removed and chopped.
1/2teaspoonparsley
1/4teaspoonbasil
3tablespoonsParmesan cheese
salt and black pepper to taste
Instructions
Preheat oven to 400°F
Peel and chop the vegetables and place on a rimmed sheet pan
Season with salt and sprinkle with olive oil and maple syrup.
Place in the oven and cook for 25-30 minutes, stirring occasionally, until the vegetables are roasted and soft.
Once the vegetables are cooked, remove the pan from the oven and set aside. Lower your oven temperature to 350°F.
Mix the filling ingredients together in a small bowl. Season to taste with salt and black pepper.
Unroll the pie crust from the package.
Spread the filling over the dough, leaving a one-inch diameter around the edges clear so that you can fold it up and over the vegetables.
Place the roasted vegetables over the filling in the middle in a heap. to the edge of the filling, leaving the one-inch diameter of dough area clear still.
Fold the pie crust over the sides of the vegetables making a little package.
Place tart in the 350 °F oven and bake until the crust is lightly browned and flakey, around-25-30 minutes.
Serve immediately hot and fresh!
Notes
the pie crusts that are in a roll in a box (Pillsbury etc) are the fastest and easiest ones to use in this recipe.
You can absolutely make your own pie crust as well.
I used beets, sweet potato, butternut squash and Brussels sprouts for the veggies