Tomato & Olive Tart; Ricotta Spinach Rolls; Taco Pie - NuWave Elite 20501 Manual

Vegetarian
Tomato & Olive Tart
15 small oil-cured black olives, pitted
and chopped
1 large shallot, minced
1 tablespoon thyme, minced
or 1 teaspoon dried
1 tablespoon fennel seeds,
finely crushed
1 tablespoon olive oil
4 (12x17-inch) sheets phyllo
(room temperature)
1/2 cup shredded havarti cheese
1/4 cup basil, chopped
Place tomato slices on 2-3 layered
paper towels. Cover with more paper
towels and blot gently. Let stand for 10
minutes. Combine olives, shallot, thyme,
fennel and olive oil in small bowl. Spray
10-inch baking pan with non-stick spray,
or use 8 x 8-inch square pan. Lay one
layer phyllo dough in pan and spray with
olive oil. Repeat for next three layers.
Rol edges of phyllo in to make rim and
spray olive oil. Arrange tomatoes across
phyllo. Sprinkle olive mixture on top of
tomatoes evenly. Bake on 1- inch rack
and cook at 375 degrees for 7-8 minutes
or until edges become brown and
tomatoes are soft. Sprinkle cheese over
tart and bake at 400 degrees for 1-2
minutes. Remove and add basil. Cut tart
into 6 pieces. Serve hot.
76 Complete Cookbook

Ricotta Spinach Rolls

8 lasagna noodles, cooked and drained
Sauce
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
3 cups tomato sauce
1 teaspoon oregano
1/2 teaspoon thyme leaves
1/2 teaspoon basil
1/4 cup chopped mushrooms (optional)
Filling
1 (10-ounce) package frozen
chopped spinach
1 cup ricotta or cottage cheese
2 tablespoons Parmesan cheese
dash pepper
Sauce
Sauté onion and garlic in olive oil until
vegetables are tender. Add tomato
sauce, seasonings, mushrooms, and
simmer. Cook spinach according to
package directions. Drain and squeeze
out excess water. Blend together
spinach, cheeses and pepper. Spread
mixture evenly along entire length of
each noodle. Roll each and place on its
side in liner pan, which has been lightly
greased. Cover with sauce. Bake at
375 degrees for 10-12 minutes or until
heated through.
(4-6 servings)

Taco Pie

2 cups prepared mashed potatoes, cooled
4 veggie burgers
1 cup salsa
1 1/2 cups Mexican blend shredded cheese
Frost inside of 8-9-inch pie dish with
potatoes. Crumble veggie burgers evenly
over bottom. Spoon salsa evenly over
crumbled burgers. Sprinkle cheese atop.
Tent dish with foil and cook on 3-inch
rack at 350 degrees for 10 minutes.
Remove foil tent and continue cooking for
3-5 minutes or until cheese is bubbling
and golden brown.
(4-6 servings)