Best Veggie Ribbon Pie Recipe By Tasty Recipes

Rainbow Veggie And Pesto Tart Recipe by Tasty image

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

3 cups fresh basil
¾ cup pine nuts
¾ cup vegetarian parmesan cheese
3 cloves garlic
¾ cup olive oil, divided
½ cup ricotta cheese
salt, to taste
pepper, to taste
2 medium zucchinis
2 medium yellow squashes
4 large carrots
1 large eggplant
1 tablespoon butter
1 sheet puff pastry, thawed
2 cups rice, uncooked
½ teaspoon dried oregano

Steps:

Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
Preheat the oven to 350°F (180°C).
Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
Spread the ricotta pesto mixture evenly on the bottom of the tart.
Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
Bake for 35-40 minutes, until the veggies are tender.
Let cool for a few minutes.
Slice and serve.
Enjoy!

Nutrition Facts : Calories 837 calories, Carbohydrate 57 grams, Fat 62 grams, Fiber 6 grams, Protein 16 grams, Sugar 8 grams

Roasted Vegetable and Boursin Pie image

Provided by Shirley Schiavone

Time 2h40m

Number Of Ingredients 11

2 medium squash, fresh (green or yellow)
2 medium red bell peppers
2 medium green bell peppers
1 medium onion
1 pkg butternut squash
1 pkg refrigerated pie crusts (room temperature)
5 oz Boursin cheese, garlic & herb (room temperature)
4 oz cream cheese (room temperature)
Italian salad dressing
olive oil, extra virgin
honey

Steps:

1. Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
2. Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
3. Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
4. Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
5. Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
6. Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
7. Let stand for 10 minutes. Cut into wedges and serve warm.