Veggie Crostatas Recipe

Name: Veggie Crostatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4-1/2 cups red onions, thinly sliced; 2 Tbsp. KRAFT Signature Italian Vinaigrette Dressing; 1 cup cornmeal; 12 each prepared pastry for 9-inch single-crust pie; 3/4 cup GREY POUPON Country Dijon Mustard; 2-1/4 cups goat cheese, softened, crumbled, divided Target 2 For $5.00 thru 02/06; 12 each plum tomatoes, each cut into 5 slices King Sooper's 1 lb For $0.99 thru 02/09; 3 each zucchini, cut lengthwise in half, grilled and each half cut into 10 slices; 3 each roasted red peppers, each cut into 16 (1-inch) squares; 1/4 cup pre-cooked bacon slices, diced Rite Aid 2 For $7.00 thru 02/06; to taste salt and black pepper

Servings: persons

1/4 cup olive oil
4-1/2 cups red onions, thinly sliced
2 Tbsp. KRAFT Signature Italian Vinaigrette Dressing
1 cup cornmeal
12 each prepared pastry for 9-inch single-crust pie
3/4 cup GREY POUPON Country Dijon Mustard
2-1/4 cups goat cheese, softened, crumbled, divided Target 2 For $5.00 thru 02/06
12 each plum tomatoes, each cut into 5 slices King Sooper's 1 lb For $0.99 thru 02/09
3 each zucchini, cut lengthwise in half, grilled and each half cut into 10 slices
3 each roasted red peppers, each cut into 16 (1-inch) squares
1/4 cup pre-cooked bacon slices, diced Rite Aid 2 For $7.00 thru 02/06
to taste salt and black pepper

1
Heat oil in medium skillet (or in small skillet for trial recipe) on medium heat.
2
Add onions; cook 6 to 8 min.
3
or until tender and golden brown, stirring occasionally and adding the dressing after 5 min.
4
Remove from heat; set aside.
5
Sprinkle two parchment paper-lined full-sheet pans (or one lined half-sheet pan for trial recipe) with cornmeal.
6
Roll pastry into 12 (7-inch) circles on lightly floured surface (or roll pastry into two circles for trial recipe).
7
Transfer to prepared pans.
8
Fold up outer edge of each crust to form 1-inch rim; pinch at 2-inch intervals to flute edge.
9
For each serving: Spread 1 Tbsp.
10
of the mustard over 1 of the pastry circles; top with 2 Tbsp.
11
of the cheese, 5 tomato slices, 5 zucchini slices and 1/4 cup of the onions.
12
Top with 4 red pepper squares, 1 tsp.
13
bacon and 1 Tbsp.
14
of the remaining goat cheese.
15
Season with salt and pepper.
16
Bake in 375 degrees F-convection oven 9 to 12 min.
17
or until crust is golden brown and vegetable toppings are heated through.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 4-1/2 cups red onions, thinly sliced, 2 Tbsp. KRAFT Signature Italian Vinaigrette Dressing, 1 cup cornmeal, and more.

Yes, Veggie Crostatas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Veggie Crostatas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions