Sour Cream and Roast Veggie Tart
When friends are coming for dinner, I am a person who can’t stand to miss even a moment of the conversation. So fair warning; if you come to my house, you’re likely going to be served a menu that has been made almost entirely in advance. This isn’t necessarily a bad thing. Lots of lovely things can be prepped in advance.
On Friday, I thought I’d start dinner with a fabulous-looking tart I found in the Tasty Express Cookbook by Sneh Roy. This is a gem of a book I picked up in Australia a few months ago. It will be available in the US later this year, and you can pre-order it here! The recipe can be found in a chapter entitled: Urban Lunchbox… though it could have just as easily been tucked in the Café Culture chapter. I’ve said it before.. I think it would be great fun to run a café, something like the Natural Kitchen in London, featuring wonderful coffee and pastries, and a seasonal menu of soups, salads, savory tarts and such… and include a retail area offering lovely things to take home to cook. Yes, yes, just a dream… because I fully understand the staggering amount of work this would entail. I’m not sure I have that kind of energy.
In the meantime, I’ll just have to run the café out of my kitchen.
But I digress. This sour cream tart caught my attention, but I fiddled with it quite a bit. I wasn’t in the mood for eggplant, so my combination of veggies included roasted sweet potatoes, red and orange peppers, and red onion. Wow, this combination worked. Sneh called for fresh cherry tomatoes, but I thought it would be interesting to finely chop a few sun-dried tomatoes and add them to the sour cream, ricotta, and goat cheese filling. I happened upon some pine-nuts in my pantry, and added them to the top for a bit of nutty flavor and crunch. I decided upon a pastry crust instead of the puff pastry she recommended. Yup, that worked… simply a divine combination. A perfect start to a meal (and let me be honest… I served it at the beginning of the meal on Sunday too, as I was still fiddling with the flavor combinations.) I think I’ll share it at Fiesta Friday this week…
I do think it’s time for another end of the month giveaway to continue the summer fun at Bourbon and Brown Sugar. I loved sharing Homemade Summer with Andrea Giang over at Cooking with a Wallflower, who won my last giveaway. Sadly, I can’t get my hands on a copy of Tasty Express quite yet, so I’d like to share another summery title – Fresh Happy Tasty by Jane Coxwell.
So here is the deal. Leave a comment below to be eligible for a copy of the book (and if you would take a moment to follow my blog as well, I would appreciate it!) Be sure to tell your friends too! The Giveaway ends at midnight on Saturday, June 28th. Unfortunately, the Giveaway is for US residents only.
Sour Cream and Roast Veggie Tart
Adapted from Tasty Express, by Sneh Roy
- 1 ready-made pie crust (I like Trader Joe’s brand)
- 1 medium sweet potato, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 cup sour cream
- 1 cup ricotta cheese
- 1/2 cup crumbled goat cheese
- 2 eggs
- 7-8 fresh thyme sprigs, leaves picked.
- 3 tablespoons finely diced sun-dried tomatoes
- 2 tablespoons pine nuts
Preheat the oven to 350. Toss the diced sweet potato, peppers and onion in a large bowl. Season with salt and pepper, drizzle with olive oil, and toss to coat. Spread the veggies on a cookie sheet lined with parchment paper and roast in the oven until the veggies are golden and starting to brown – about 45 minutes. Remove from the oven and set aside to cool.
Place the pie crust in a 9-inch round tart pan with a removable bottom, and, using your fingers, gently press the dough into place. Pre-bake the dough according to package directions. Set the crust aside to cool.
Scatter about 2/3rds of the roasted veggies into the pre-cooked shell. In a large bowl, whisk together the ricotta, sour cream, goat cheese, eggs, sun-dried tomatoes and half the thyme. Season with salt and pepper. Pour the mixture into the shell, covering the veggies, then scatter the remaining roast veggies on top. Sprinkle the pine nuts and remaining thyme over the top as well.
Bake at 350 degrees for 30 to 35 minutes, until the filling has set and the top is starting to turn golden brown. Set aside for 10 minutes before serving warm.