SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 15.9 g
  • Cholesterol: 66.1 mg
  • Sodium: 350.4 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 8.4 g

View full nutritional breakdown of Roasted Vegetable Tart calories by ingredient
Report Inappropriate Recipe

Roasted Vegetable Tart

Submitted by: XTMONT
Roasted Vegetable Tart

Introduction

This recipe is extremely flexible and great for those days where you need to clean out the crisper drawer. You can use any combination of vegetables. This recipe is extremely flexible and great for those days where you need to clean out the crisper drawer. You can use any combination of vegetables.
Number of Servings: 4

Ingredients

    1 cups yellow squash, sliced 1/4" thick
    1 cups zucchini, sliced
    1 cup red onion, sliced thinly and separated into rings
    1 cup cherry tomatoes
    3 cloves garlic, sliced
    1 tbsp olive oil
    1/4 tsp each salt and pepper
    1 1/2 tbsp balsamic vinegar
    2 oz aged goat cheese, shredded and divided
    1 refrigerated pie crust
    1 large egg, beaten lightly with 2 tbsp water
    1/4 cup basil, sliced thinly

Directions

Preheat oven to 475.

In a large bowl, toss together squash, zucchini, onion, tomatoes, garlic, olive oil, salt and pepper. Transfer to a jelly roll pan in 1 layer. Bake for 20 minutes or until brown; stirring half way through. Drizzle with vinegar.

Reduce oven to 425.

Meanwhile, roll dough out on a parchment paper lined baking sheet. Sprinkle half the cheese in the center leaving 1 1/2" border. Top with roasted vegetables. Sprinkle remaining cheese on top. Fold pie crust border up and over vegetable mixture, pleating as you go leaving a 6" wide opening. Brush egg mixture over dough.

Bake at 425 for 25 minutes or until golden. Cool fo r10 minutes. Sprinkle basil over the top.

Serving size is 1/4 tart

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.






Great Stories from around the Web


Rate This Recipe