Roasted Vegetable Tart
Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.
Prep Time:
30 mins
Total Time:
1 hr
Servings:
Makes 2 tarts
Ingredients
-
1 medium zucchini, sliced 1/4 inch thick
-
1 cup bite-size strips red and/or yellow sweet pepper
-
1 small red onion, cut into thin wedges
-
4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
-
2 tablespoons olive oil
-
1/2 teaspoon salt
-
1/2 teaspoon ground black pepper
-
1 9-ounce package frozen artichoke hearts
-
Nonstick cooking spray
-
1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts)
-
1 5-ounce container semisoft cheese with garlic and herb
-
1 3-ounce package cream cheese, softened
-
2 teaspoons milk
-
2 tablespoons grated Parmesan cheese
Directions
1.
Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake, uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.
2.
Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.
3.
Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet.
4.
In a large bowl, beat semisoft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.
5.
Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm.
6.
Makes 2 tarts (16 servings)
7.
To Make Ahead: Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5.
Nutrition information
Calories 201, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 219 mg, Carbohydrate 16 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 3%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Ham & Cheese Breakfast Casserole
This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyere cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
