Vegetable Tart



8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 22 Minutes
Other: 5 Minutes

Nutritional Information

Calories 218
Caloriesfromfat 44 %
Fat 10.6 g
Satfat 4 g
Protein 10.1 g
Carbohydrate 21.4 g
Fiber 2.5 g
Cholesterol 14 mg
Iron 0.8 mg
Sodium 466 mg
Calcium 323 mg


1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 1/2 teaspoons olive oil
1 1/4 cups frozen shoepeg corn, thawed
1 1/4 cups frozen shelled edamame (green soybeans), thawed
2/3 cup diced zucchini
2/3 cup diced red bell pepper
2/3 cup sliced fresh mushrooms
2/3 cup diced red onion
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese


1. Preheat oven to 425°.

2. Unroll pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Press dough into pan; trim excess dough. Pierce bottom with a fork. Bake at 425° for 10 minutes.

3. While dough bakes, heat oil in a large nonstick skillet over medium-high heat. Add corn and next 7 ingredients, and sauté 4 minutes. Spoon vegetable mixture into baked crust; sprinkle with mozzarella.

4. Bake at 425° for 12 minutes or until cheese melts and tart is lightly browned. Cool 5 minutes before slicing. Cut into 8 wedges.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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