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Vegetable Tart

Vegetable Tart

Oxmoor House OCTOBER 2006

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 44%
  • Fat: 10.6g
  • Saturated fat: 4g
  • Protein: 10.1g
  • Carbohydrate: 21.4g
  • Fiber: 2.5g
  • Cholesterol: 14mg
  • Iron: 0.8mg
  • Sodium: 466mg
  • Calcium: 323mg
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Vegetable Tart recipe

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