Rustic Roasted Vegetable and Goat Cheese Tart
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 330.3
- Total Fat: 22.1 g
- Cholesterol: 68.1 mg
- Sodium: 480.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.9 g
- Protein: 10.5 g
View full nutritional breakdown of Rustic Roasted Vegetable and Goat Cheese Tart calories by ingredient
Introduction
This hearty tart is perfect for all seasons and can be paired with a salad for a full meal, or eaten alone as a light meal. This hearty tart is perfect for all seasons and can be paired with a salad for a full meal, or eaten alone as a light meal.Number of Servings: 4
Ingredients
-
1 zucchini
1 summer squash
1 red bell pepper
1/4 red onion
1 ready-made refrigerated pie crust
4 oz. goat cheese
1/2 c. lowfat ricotta cheese
1 egg
2 T. grated Parm. Cheese
Olive Oil
Italian Seasoning
Salt and Pepper to taste
Directions
Slice the zucchini and squash fairly thinly and dice the bell pepper and onion into about 1/2 inch pieces. Toss the vegetables with olive oil and seasoning to taste and pour out on baking sheet. Place in pre-heated 400 degree oven and roast for abut 15-20 minutes until tender.
In the mean-time, unroll a ready-made pie-crust into pie plate, without fluting edges.
Mix the goat and ricotta cheeses and add the egg. Pour into the bottom of the crust, and sprinkle parm cheese on top.
layer the roasted vegetables on top and then fold the pie crust edges in, folding them over to look 'rustic'. I brushed my exposed crust with egg white to make them golden.
Bake at 400 for twenty minutes. Cut into four portions and enjoy!
This recipe is great because you can use whatever vegetables you have on hand (that you can roast), in addition to whatever soft cheeses you have handy and it'll be a great fridge clean-out recipe, while looking like you're gourmet!
Number of Servings: 4
Recipe submitted by SparkPeople user SALLYHP79.
In the mean-time, unroll a ready-made pie-crust into pie plate, without fluting edges.
Mix the goat and ricotta cheeses and add the egg. Pour into the bottom of the crust, and sprinkle parm cheese on top.
layer the roasted vegetables on top and then fold the pie crust edges in, folding them over to look 'rustic'. I brushed my exposed crust with egg white to make them golden.
Bake at 400 for twenty minutes. Cut into four portions and enjoy!
This recipe is great because you can use whatever vegetables you have on hand (that you can roast), in addition to whatever soft cheeses you have handy and it'll be a great fridge clean-out recipe, while looking like you're gourmet!
Number of Servings: 4
Recipe submitted by SparkPeople user SALLYHP79.
