Veggie & Ricotta Flatbread
This carrot and pepper tart with garlic and honey presents beautifully and is also super easy to prepare.
- 2 pkgs (8 oz./235 g each) refrigerated crescent roll dough
- 1 large carrot, peeled
- 1 red bell pepper, seeded and cut into quarters
- 1 tsp (5mL) olive oil
- ¼ tsp (1mL) salt
- 1 cup (250 mL) whole milk ricotta cheese
- 1½ tsp (7 mL) Garlic &Herb Rub
- 1 egg
- 2 tsp (10m mL) honey
- ⅛ tsp (0.5 mL) cayenne pepper
- Black pepper
- Optional: 1 tsp (5 mL) chopped parsley
Preheat the oven to 425°F (220°C). Cover the bottom of the Stone Bar Pan with the dough. Use your fingers to seal the perforations and press the dough up the sides. Fold the extra dough over the sides to form a border. Bake until light golden brown, 6–8 minutes.
Meanwhile, slice the carrot using the No. 1 thickness of the Rapid-Prep Mandoline. Place 2 bell pepper quarters on top of one another and place them into the chute of the Rapid-Prep Mandoline with the tapered part facing the blade. Slice on the No. 3 thickness. In a medium bowl, toss the vegetables with the olive oil and salt.
Combine the ricotta, rub, and egg, and mix until smooth. Spread the mixture inside the border of the dough. Place the vegetables onto the ricotta mixture in an even layer.
Bake until the edges are deep golden brown, about 8–10 minutes. Remove the pan from the oven and let it stand for 5 minutes to let the filling set.
Combine the honey and cayenne pepper in a small microwave-safe bowl and microwave for 10 seconds. Drizzle the flatbread with the honey mixture. Sprinkle with black pepper and parsley or green carrots tops (see cook’s tip).
- 16 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 15 g, Fiber 0 g, Sugars 5 g (includes 3 g added sugar), Protein 4 g
If you buy carrots with green tops, don’t let them go to waste! Finely chop the carrot greens and use them to garnish the flatbread instead of using parsley.