Roasted Vegetable Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cups yellow squash, sliced 1/4" thick1 cups zucchini, sliced1 cup red onion, sliced thinly and separated into rings1 cup cherry tomatoes3 cloves garlic, sliced1 tbsp olive oil1/4 tsp each salt and pepper1 1/2 tbsp balsamic vinegar2 oz aged goat cheese, shredded and divided1 refrigerated pie crust1 large egg, beaten lightly with 2 tbsp water1/4 cup basil, sliced thinly
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.
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.
Nutritional Info 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
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