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Vegetable Tart

Prep time 16 mins
Cook time 22 mins
Other time 5 mins
Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection