ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veggie Tart

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


  • 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

Nutrition Information

  • calories (1/4 of tart): 353
  • fat 21 g
  • satfat 10 g
  • sodium 451 mg
  • cholesterol 31 mg

How to Make It

  1. Prep time: 20 minutes
    Cooking time: 30 minutes

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

    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.

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

    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.