It was Easter morning. I woke-up and just like every other morning, opened the bedroom door and headed towards the stairs. However, as I looked down I noticed a single plastic yellow egg. I picked it up, opened it in half, and read “I think the Easter Bunny came!…”
Ooooh! An Easter Egg Hunt!!!!
I ran down the stairs and started searching for my next clue! (Yes, don’t be deceived. You’re still reading Simply Life, and I have previously alluded to the fact that 30 is not that far away.)
Back to the story.
I followed the clue and ran outside (yup, in my pajama’s). I found the next egg in the tree outside our front door. I read the clue and headed back indoors. This time, I found the next egg in the basement, inside the washing machine.
Next clue. Back outside where the next hint was riding shotgun in the car.
Yes, if you’re wondering, my husband was chuckling the night before as he hid brightly colored plastic eggs in a tree outside our house knowing I would run outside in my pajamas and not think twice about what the neighbors (who know we don’t have kids and probably wonder what type of online shopping addiction we have with the FedEx truck stopping outside our home quite often) might think.
The final clue.
It led me to an Easter Basket! Inside the basket was trail mix, new linen napkins (because I can’t get enough “backgrounds for blog photos”) and the cookbook I’ve been drooling over every time we walk into a bookstore: Plenty!
Needless to say, it was an amazing holiday and I’m pretty sure we never get too old to feel giddy over
Easter Baskets surprises!
Oh and another thing. I love the Easter Bunny.
This recipe was the first one I tried from Plenty, and I made several changes, mainly to use fresh vegetables available. I have never made a tart before and loved the results! This felt like the perfect meal to enjoy on a spring day: filling, light and bursting with fresh flavors!
Oh, and I know this post is a little late, but better late than never, right?
Veggie Packed Spring Tart
Filling adapted from Plenty
Keywords: bake entree side brunch vegetarian sweet potato tomato cheese
- Whole wheat pie crust
- 1 sweet potato, peeled and cubed
- 1 onion, sliced
- 3 tbs. olive oil
- Salt and pepper
- 1/2 red pepper
- 10 cherry tomatoes
- Fresh sage, chopped (about 5 leaves) ~can also use other seasonings of choice
- 1/3 cup ricotta
- 1/4 cup feta cheese
- 2 medium eggs
- 1 cup milk
- 2 scallions, chopped
1. Preheat oven to 375 degrees. Mix sweet potato and onion with 3 tbs. olive oil and pinch of salt and pepper. Place on baking sheet and cook 20 minutes. Remove from oven and add red pepper and cherry tomatoes. Cook additional 15 minutes.
2. Spray cooking spray in 9-in pie dish or tart pan. Roll out dough in large circle to cover bottom and sides of pan. Line the pan with the dough and cover with parchment paper or foil; fill with pie weights (can use dried beans or coffee beans). Bake for 15 minutes.
3. Scatter roasted vegetables over pie crust. Sprinkle sage/seasonings over vegetables. Scoop small chunks of ricotta cheese evenly over tart and sprinkle feta.
4. Whisk together the eggs and milk in small bowl with pinch of salt and pepper. Carefully pour into tart. Top with sliced scallions. Baked for 35-45 minutes, until filled sets and curst is golden brown. Remove and allow tart to rest for at least 10 minutes. Serve and enjoy!
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~What are your favorite ingredients in a tart?