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
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Let's Make It
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.
The flavors of this vegetable tart pair well with a mixed greens salad.
Garnish with fennel fronds before serving.
Use Your Mandoline
Set your mandoline on the thinnest slice setting to quickly and easily slice the carrots, fennel and garlic.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.