Vegetable Tart

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.8
  • Total Fat: 9.7 g
  • Cholesterol: 60.5 mg
  • Sodium: 327.0 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.0 g

View full nutritional breakdown of Vegetable Tart calories by ingredient
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Number of Servings: 8


    Pie crust, frozen, ready-to-bake, single 9"
    Bacon, 3 medium slices, cooked
    Mushrooms - .75 cup
    Onions, raw, 1 medium
    Asparagus tips 1 cup
    Ricotta Cheese, part skim milk, .5 cup
    Milk, 2%, .25 cup
    Egg 2 large
    Parsley, 4 tbsp
    1 cup cherry tomatoes
    Salt, .5 tsp
    Pepper, black, .5 tsp
    Basil, 2 tbsp
    Olive Oil, 1 tsp


Preheat oven to 375 degrees F.

Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.

Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add chopped onion, chopped mushrooms, and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes. Halve or quarter cherry tomatoes and add them to the pan for 2 minutes.

In a large bowl whisk together ricotta, milk and eggs. Add parsley, basil, and season with salt and pepper. Add vegetable mixture and combine well. Pour egg mixture into the prepared crust.

Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user KDSTAP.

TAGS:  Vegetarian Meals |

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