HARVEST VEGETABLE TART
When diners lay eyes on Ruth Lee's lightened-up veggie tart, oohs of approval start circling her table in Troy, Ontario. "I've been serving it for 30 years, and its robust taste and aroma always get a warm reception."
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a bowl, combine the first six ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. , Roll out pastry to fit a 9-in. tart pan with removable bottom. Transfer pastry to pan; trim even with edge of pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. , In a large nonstick skillet coated with cooking spray, cook onions and garlic in oil for 2 minutes. Add eggplant; cook for 4-5 minutes or until softened. Cool for 5 minutes. Spoon into crust. Sprinkle with 1 tablespoon Parmesan cheese. Top with tomato slices and pepper rings. Sprinkle with corn. , In a small bowl, whisk the eggs, milk, salt and pepper; pour over vegetables. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256 calories, Fat 13g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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lion junior
[email protected]I'm not a fan of goat cheese, but this tart was still delicious. The vegetables were perfectly roasted and the crust was flaky. I would definitely recommend this recipe.
alaa taha
[email protected]This tart was amazing! The combination of flavors and textures was perfect. I will definitely be making this again and again.
PurplePanda
[email protected]Overall, this tart was a good experience. It was easy to make and the end result was delicious. I would definitely recommend it to others.
Play Station
[email protected]The tart was good, but the crust was a little too thick for my liking.
View from Dailekh
[email protected]This tart was a bit too oily for my taste. I think I would try roasting the vegetables instead of sautéing them next time.
Mahin Khan
[email protected]This tart was easy to make and turned out great! The vegetables were roasted to perfection and the goat cheese added a nice touch of flavor. I will definitely be making this again.
Ahtab Shah Raj
[email protected]I'm not a huge fan of goat cheese, so I used feta instead. The tart was still really good! The vegetables were roasted perfectly and the crust was flaky. I would definitely recommend this recipe.
Ms bahi Bahi
[email protected]This tart was delicious! The crust was flaky and the vegetables were roasted to perfection. The goat cheese added a nice touch of creaminess. I will definitely be making this again.
Hashmi playz
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The vegetables were perfectly roasted and the goat cheese added a nice tang. I would definitely recommend this recipe.
Jamaldeen Solangi
[email protected]This harvest vegetable tart was a hit at my dinner party! The combination of roasted vegetables and creamy goat cheese was perfect, and the crust was flaky and delicious. I will definitely be making this again.