ROASTED VEGETABLE TART | BETTER HOMES & GARDENS
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.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 12 minutes
Prep Time 30 minutes
Yield 2 tarts (16 servings)
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.
- Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold pie crusts according to package directions. Place each pie crust on a prepared baking sheet.
- 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 pie crusts. Fold pie crust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.
- 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. Makes 2 tarts (16 servings).
Nutrition Facts : Calories 201 calories, CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 14 g, ProteinContent 3 g, SaturatedFatContent 6 g, SodiumContent 219 mg
RUSTIC ROASTED VEGETABLE TART RECIPE: HOW TO MAKE IT
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. —Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake until vegetables are tender and moisture has evaporated, 25-30 minutes, stirring every 10 minutes., On a lightly floured surface, roll crust into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place crust on prepared pan. Spoon vegetable mixture over crust to within 1-1/2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Brush with remaining oil., Bake until crust is golden brown, 20-25 minutes. Sprinkle with cheese. Cut into wedges. If desired, sprinkle with basil.
Nutrition Facts : Calories 219 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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Calories 555 calories per serving
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