Vegetable Tart
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Vegetable Tart." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/vegetable-tart-a-recipe.htm> 08 July 2008.
Vegetable Tart
Yield: Makes 16 servings
This rustic, free-form tart packs a powerful punch of flavor and nutrient-rich vegetables. Red bell peppers and other vitamin C-rich vegetables provide more than the daily RDA for vitamin C, a powerful disease-fighting nutrient.
Ingredients:
Pastry Dough (recipe follows)
Olive oil flavored nonstick cooking spray
1
small sweet potato
1
tablespoon olive or vegetable oil
1
cup sliced mushrooms
1/2
cup thinly sliced leeks
1
medium zucchini, sliced
1
parsnip, sliced
1
medium red bell pepper, cut into 1-inch pieces
8
to 10 cloves garlic, minced
1
teaspoon dried basil
1/2
teaspoon dried rosemary
1/2
teaspoon salt
Black pepper (optional)
2
to 4 tablespoons grated Parmesan cheese
1
egg white, beaten
Preparation:
1.
Preheat oven to 400°F. Prepare Pastry Dough. While dough is resting, begin preparing vegetables for tart.
2.
Spray nonstick baking sheet with cooking spray. Slice sweet potato into 1/4-inch-thick slices. Place on prepared baking sheet; spray tops of slices with cooking spray. Bake 15 to 20 minutes or until potatoes are tender, turning slices once.
3.
Heat oil in large skillet over medium heat until hot. Add mushrooms, leeks, zucchini, parsnip, bell pepper, garlic, basil and rosemary; cook and stir 8 to 10 minutes or until vegetables are tender. Season to taste with salt and black pepper, if desired.
4.
Roll out Pastry Dough on lightly floured surface to a 14-inch round; place on cookie sheet or large pizza pan. Place sweet potato slices evenly over crust, leaving a 2-1/2-inch border around side. Spoon vegetable mixture evenly over potatoes; sprinkle with cheese. Fold edge of dough over edge of vegetable mixture, pleating dough, as necessary, to fit. Brush edge of dough with egg white.
5.
Bake 25 minutes or until pastry is golden brown. Garnish with fresh basil and rosemary, if desired. Cut into wedges; serve warm.
Nutritional Information:
| Serving Size: | |
| Sodium | 189 mg |
| Protein | 7 g |
| Fiber | 3 g |
| Carbohydrate | 33 g |
| Cholesterol | 28 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 16 % |
| Calories | 187 |
Dietary Exchange:
| Starch | 1-1/2 |
| Fat | 1/2 |
| Vegetable | 2 |
Pastry Dough
Yield: Makes pastry for 1 tart
Ingredients:
1
teaspoon active dry yeast
1/3
cup warm water (115°F)
1
egg, beaten
3
tablespoons fat-free sour cream
1-1/4
cups all-purpose flour
1/4
cup whole wheat flour
1/4
teaspoon salt
Preparation:
1.
To proof yeast, sprinkle over warm water in medium bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly. Add egg and sour cream, mixing until smooth. Stir in flours and salt, making soft dough. Knead dough on lightly floured surface 1 to 2 minutes or until smooth. Shape dough into ball; place in large bowl sprayed with olive oil flavored nonstick cooking spray. Turn dough over to grease top. Cover bowl with towel; let rest in warm place 20 minutes.
This recipe appears in: Pies & Tarts