ROASTED FENNEL & CARROT TART

Roasted Fennel & Carrot Tart image

Place tasty veggies atop a puff pastry and enjoy the rich flavors of this Roasted Fennel & Carrot Tart. This carrot tart variation is chock-full of flavor.

Provided by My Food and Family

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 carrots, peeled
1 small fennel bulb, trimmed, cut lengthwise in half
3 cloves garlic, cut into thin slices
3 Tbsp. KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
1/2 cup BREAKSTONE'S Ricotta Cheese
1/2 cup KRAFT Finely Shredded Parmesan Cheese, divided

Steps:

Heat oven to 400ºF.
Cut carrots crosswise in half, then use vegetable peeler to cut carrot pieces into thin lengthwise slices. Cut fennel into thin slices, then chop coarsely. Place vegetables in large bowl. Add garlic and 2 Tbsp. vinaigrette; mix lightly.
Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 20 min. or until vegetables are tender.
Unfold pastry sheet on separate baking sheet sprayed with cooking spray; prick evenly with fork. Bake 10 min.; cool slightly.
Mix egg, ricotta, 1/4 cup Parmesan and remaining vinaigrette until blended; spread onto pastry crust to within 1/2 inch of edges. Top with vegetables; sprinkle with remaining Parmesan.
Bake 20 to 25 min. or until edges of crust are golden brown.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 360 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 3 g, Protein 8 g