Roasted Vegetable Tart With Corn and Jalapenos |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I came up with recipe because I love roasted corn salad and wanted to do a variation of it. This tart has roasted corn, peppers, onion, and jalapenos. yum! Ingredients:
2 large ears of corn |
6 -8 vine plum tomatoes or 6 -8 cherry tomatoes |
1/2 red onion |
1/2 yellow onion |
1 small yellow pepper |
1 red pepper |
1 jalapeno |
2 garlic cloves, minced |
2 tablespoons fresh herbs of choice |
1 avocado |
1 lime |
1 pie crust |
2 eggs |
2 dashes of milk cream |
1 tablespoon flour |
1 pinch baking powder |
2 -3 cups shredded monterey jack cheese |
Directions:
1. cut veggies in large pieces (tomatoes should be halved and scraped snap cobs in 1/2).
2. liberally coat with olive oil & salt.
3. place on pan and roast in preheated 450 degree oven for 30 minute.
4. bake empty pie crust with docked (fork poked) bottom at 450 for 5-10 min until very slightly tan.
5. let cool and cut into 1/2 inch pieces, (just cut tomatoes in half again, cut corn off cob).
6. add minced garlic and herbs.
7. mix eggs, milk, flour, & baking powder.
8. add veggies and cheese.
9. fill par baked pie crust.
10. slice avacado and arranged on top.
11. drizzle with lime juice and olive oil then lightly salt and pepper the top.
12. continue to bake at 450 for 30-40 min until set.
13. enjoy.
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