Once again, I am getting this done just under the wire! 😬 It’s the last day of November and Sally will be revealing the December challenge tomorrow. Perhaps I will challenge myself to get that done BEFORE December 31st😁!

Sally loves pies!! Like, really loves them. And, every year in November, she dedicates her blog to all things pie related. This time, she went with a savory tart, which is just a flat pie😂

Sally’s savory vegetable cheese tart recipe begins with a choice of crust. I went with her All butter pie crust, so glad I did! I don’t make a lot of pies, and have never had the best of luck with these types of crusts. Usually I make them too dry, because I am worried about it turning out too wet. But I went for it anyway!

The concept is pretty straightforward. Mix the flour, salt and a little sugar together. Cut in the cold butter.

Until it is the size of peas

Why does every recipe say that? the size of peas…? How big is that really?🧐 my “pea size” is actually quite a bit larger 😉

Then add the ice water until it is not dry, but not too wet either 😳 Whatever.

This recipe will make two crusts, one is needed for this tart. I let it rest in the fridge overnight. The next day I rolled it out.

This was the best roll out I have ever made, hopefully I can replicate it again!

The dough went into the tart pan

Then I blind baked it for 15 minutes at 350F. I don’t have pie weights, so I went with the dried beans!

While the tart was blind baking, I mixed the second element of this dish, the ricotta filling. The cheese filling went into the warm tart shell.

Now came the creative part! We could use whatever vegetables we liked to top the tart. Sally provided lots of great ideas, and I went back and forth as to what to choose. Finally, I settled on sweet potatoes, tomatoes and zucchini. I was worried that the tomatoes might be too wet, but I cut them thin and blotted with a paper towel, just to be safe.

I tried to do something creative 😂

This was brushed with olive oil, sprinkled with sea salt and thyme.

And, baked until the veggies were tender, for about 40 minutes in my oven.

And then we feasted!!😋

My hubby really liked it. And what about the other crust that was left over?

I have always wanted to try a sweet potato pie recipe. I chose one from Alton Brown, and yeah, it was great!

November was a good month at our house 👩🏻‍🍳❤️!