Pan-roasted potatoes make a hearty side dish for this savory tart. Take care not to stretch the dough while you are fitting it into the tart pan as this will cause it to shrink and fall away from the sides of the pan as it bakes.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
4 mins
cook:
51 mins
total:
55 mins
Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce bottom and sides of dough with a fork. Place pan on bottom rack in oven. Bake at 400° for 14 minutes or until golden.

  • While crust bakes, combine spinach, peppers, and cheese in a bowl. Combine egg substitute, salt, and pepper in another bowl.

  • Remove crust from oven; sprinkle spinach mixture over bottom of crust. Pour egg substitute mixture over spinach mixture. Return tart to bottom rack. Bake 37 additional minutes or until crust is golden brown and custard is set. Cut into 8 wedges.

  • Serve now or later

  • This dish can easily be prepared the night you serve it or prepped up to a day ahead. To prep this recipe ahead of time, fit the dough in the tart pan, prepare the egg mixture, and store separately in the refrigerator.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

342 calories; calories from fat%; fat 18.9g; saturated fat 7.9g; mono fat 5g; poly fat 5g; protein 10g; carbohydrates 31.8g; fiber 1.5g; cholesterol 21mg; iron 2mg; sodium 908mg; calcium 138mg.