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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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

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