Easy-as-Pie Vegetable Tart

I really wanted to take vegetables outside the realm of salads & sandwiches, and showcase them in savoury tarts and pies. After much brainstorming, I came up with this super-easy & super-tasty recipe, which I’m super-proud of!

I’ve made this twice, and it turned out amazingly delicious & beautiful both times. This infused vegetable tart is also perfect leftover for lunch or dinner. Just bake it up with shredded cheese, some herbs and roasted peppers, and there you go – a delish dish!

I love making medicated magic of my own, and keep experimenting with infused dishes. I’ve recently learned how to use canna-oil in a number of dishes. I love how you can make incredibly impressive dishes using cannabis oil – be it a fill-it-up meal or a light evening snack.

I usually infuse the oil for this recipe with indica strains for this vegetable tart. It’s an old favorite and I’ve started using indicas more frequently these days. They’re very relaxing, give a pretty good, euphoric high, and usually taste good too! The best thing about them? They treat your insomnia. So, for all the people like me who suffer from sleep disorders, indicas work great!

Want to make your Cannabis-Infused Easy-As-Pie Vegetable Tart unforgettable? Consider using our canna-oil!

Print Recipe

Easy-as-Pie Vegetable Tart

Cooking Method: medium Courses: Appetizers, Vegetarian Recipe Keys: M medium

Prep Time 10 min Cook Time 12 min Total Time 22 mins

Servings: 4

Ingredients

Servings

• 1 - 2 tablespoon all-purpose flour
• One pie crust (homemade or store bought)
• 2 tablespoons cannaoil/olive oil
• ½ cups chopped, roasted red peppers
• ½ cups chopped scallions
• 2 tablespoons chopped fresh parsley
• ¼ cups shredded cheddar cheese
• ¼ cups crumbled feta cheese
• red pepper flakes

Instructions

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1. Preheat the oven at 340°F.

2. Dust flour on your work surface. Roll out the pie crust, gently.

3. Gently, place the pie crust on a baking sheet or pizza tray, using a large spatula, or rolling it around your rolling pin to transfer.

4. Generously, brush the pie crust with canna-oil. Top with the veggies, followed by the cheddar & feta cheese, leaving about 1 inch clear around the edges.

5. Pull up the pie crust edges & crimp, for a beautiful finish.

6. Bake for about 10 - 12 min, until the cheese is melted and the crust becomes golden brown.

7. Remove from oven, and allow it to cool for 10 min. Enjoy!

Nutrition Facts

Serving Size 1/4

Servings 4

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Amount Per Serving

Calories 300kcal

Calories from Fat 150kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 6g30%

Cholesterol 20mg7%

Sodium 400mg17%

Potassium 100mg3%

Total Carbohydrate 25g9%

Dietary Fiber 2g8%

Sugars 3g

Protein 7g15%

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Vitamin A 500 IU

Vitamin C 20 mg

Calcium 150 mg

Iron 1 mg

Vitamin E 1 IU

Vitamin K 10 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 30 mcg

Vitamin B12 0.5 mcg

Pantothenic Acid 0.5 mg

Phosphorus 100 mg

Magnesium 10 mmol

Zinc 1 mcg

Selenium 5 mg

Copper 0.1 mg

Manganese 0.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Easy-as-Pie Vegetable Tart by BMWO

Keywords: medium