Roasted Vegetable Tart Recipe

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0 votes | 1056 views
Servings: 6

Ingredients

Cost per serving $2.80 view details
  • 2 lrg red bell peppers, roasted**.
  • 2 x Jalapeno peppers, roasted**.
  • 2 sm zucchini, sliced lengthwise 1/4 inch and roasted**.
  • 1 lrg yellow onion, sliced in 14 inch rounds and roasted**.
  • 1 head garlic, roasted**.
  • 2 c. Swiss, Gruyere or possibly white cheddar cheese, grated coarse
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1/2 cube butter
  • 1/2 c. heavy cream
  • 1 x egg
  •     Pizza dough (or possibly pie dough) to fill a 9 in. tart or possibly pie plate
  • 1 tsp salt
  • 1 tsp grnd pepper
  •     Roast the vegetables (**See vegetable section for roasting) Set aside and
  •     cold.

Directions

  1. Line a 9 1/2 inch x 2 inch tart pan or possibly a pie plate with the Pizza dough or possibly pie crust dough, that ever you prefer. Bake the single crust for 8 min in a 425 degree oven, remove and cold.
  2. Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are proportionately distributed. You may have to cut them into strips to achieve this.
  3. Mix the lowfat milk, egg, roasted garlic and cheese together and pour over the roasted vegetables. Bake for 15 min in a 425 degree oven, remove and let cold some before slicing and serving. You can reserve a little of the roasted pepper strips for garnishing the top of the tart. oServes 6-8

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Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 6 servings
Calories 406  
Calories from Fat 240 59%
Total Fat 27.05g 34%
Saturated Fat 13.44g 54%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 538mg 22%
Potassium 484mg 14%
Total Carbs 9.38g 3%
Dietary Fiber 2.0g 7%
Sugars 4.29g 3%
Protein 30.78g 49%
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