Veggie Tart

For a protein boost, top this pizza-inspired dish with a few cooked shrimp.
4 servings


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1 refrigerated 9-inch pie crust
2/3 cup light cream cheese with chives
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 plum tomatoes, sliced


Prep time: 20 minutes
Cooking time: 30 minutes

1. Heat oven to 425 degrees. Line a baking sheet with foil.

2. Unfold the pie crust on waxed paper and roll it to about a 14-inch circle. Transfer crust to baking sheet. Spread cream cheese on crust to within 2 inches of edge.

3. Distribute the zucchini and squash evenly over cream cheese; top with tomatoes.

4. Fold plain edge of dough over vegetables to form a crust, as shown. Bake for 30 minutes, or until crust is lightly browned.

How kids can help: Roll out crust; spread cream cheese; arrange vegetables.

Created date

January 2005

Nutritional Information

Calories (1/4 of tart): 353
Fat 21 g
Satfat 10 g
Sodium 451 mg
Cholesterol 31 mg