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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 367.9
  • Total Fat: 24.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 445.3 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Tomato Pepper Tart calories by ingredient
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Tomato Pepper Tart

Submitted by: DILBERTA
Tomato Pepper Tart

Introduction

I modified this recipe from one I found at lhj.com and the picture shown here is from their web site, using tomatoes only. I thought that was way to boring, so I cranked up the flavor a notch.

I also divided each pastry sheet in half and made 4 tarts. I finished steps 1 & 2 and then let everyone make their own. For me this made 2 servings, but others have a bigger appetite and ate their whole tart. I also had other ingredients (like pepperoni or sausage) available for those that didn't want a veggie tart.

Enjoy!

I modified this recipe from one I found at lhj.com and the picture shown here is from their web site, using tomatoes only. I thought that was way to boring, so I cranked up the flavor a notch.

I also divided each pastry sheet in half and made 4 tarts. I finished steps 1 & 2 and then let everyone make their own. For me this made 2 servings, but others have a bigger appetite and ate their whole tart. I also had other ingredients (like pepperoni or sausage) available for those that didn't want a veggie tart.

Enjoy!


Number of Servings: 8

Ingredients

    1 17.3-oz pkg puff pastry (2 sheets)
    1 1/2 tablespoons egg substitute
    1 tablespoon water

    1 1/3 cups pasta sauce (I used Bertolli Champignon & Porobello Mushroom Sauce)
    6 oz (1 cup) Fontina cheese, grated
    1/4 pound tomatoes, cored and thinly sliced
    1/4 pound bell peppers (any colors), thinly sliced
    1/4 pound onion, thinly sliced
    Pepper, to taste (I used 1/4 tsp of each)
    Red pepper flakes, to taste
    Fresh thyme or basil

Directions

1. HEAT oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a 1/2-inch-wide strip from each side. Whisk egg substitute with water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 minutes.

2. BRUSH border with egg mixture. Use a fork to prick pastry within the border, about every 1/2-inch (This is VERY important). Bake until just golden, 12 to 15 minutes. When the tarts come out of the oven you may need to push the center down to make room for the sauce and other ingredients.

3. SPREAD half the pasta sauce on each tart. Sprinkle center of each tart with half the cheese and arrange half the tomatoes, peppers and onions on top. Season with pepper and red pepper flakes and then sprinkle with thyme leaves or chopped basil. Garnish with a more thyme or basil, if desired and return to the oven until the cheese is melted and the pastry is cooked through, about 8 minutes. Serve warm or at room temperature.



Number of Servings: 8

Recipe submitted by SparkPeople user DILBERTA.






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