Whether you're looking for a filling new vegetarian main dish recipe or a tantalizing new vegetable side dish recipe, give this vegetable tart a try.
It's made with a medley of summer vegetables, most of which you can find in your own garden. If you don't have a garden, try shopping at a local farmer's market. The produce is not only fresher, it's cheaper and tastier than you'll find at the average supermarket.
Feel free to substitute different varieties of peppers or even different vegetables in this vegetable tart recipe. Just be sure to cut the vegetables approximately the same size, so they cook evenly.
Summer Vegetable Tart
- 1 Tbsp. extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced (or 1 tsp. pre-minced garlic)
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 yellow squash, sliced into 1/4-inch rounds
- 8 oz. fresh mushrooms, wiped clean and sliced into thick slices
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 2 Tbsp. fresh thyme
- 1 refrigerated pie crust, such as Pillsbury
- 1/2 cup gruyere cheese, shredded
Preheat oven to 375 degrees F.
In a medium skillet, heat extra virgin olive oil over medium heat. Add onion and garlic. Cook 1-2 minutes until onions soften, being careful not to let garlic burn. Add zucchini, yellow squash, mushrooms and peppers. Cook 3-5 minutes until all vegetables are softened. Season with kosher salt, pepper and thyme. Remove from heat.
Unfold refrigerated pie crust onto a floured surface. Roll out so that pie crust is about 2 inches wider than normal. (Normally refrigerated pie crusts come in 12-inch sizes. So you'll want to roll the crust out to about 14 inches.)
Place crust on a baking sheet. Mound vegetable medley in the middle of the pie crust, leaving a two-inch border all the way around. Fold the sides of the pie crust over the vegetable mixture, allowing most of the vegetables to remain exposed. Sprinkle the gruyere cheese evenly over the vegetable mixture. Bake 15 minutes or until the cheese melts and the pie crust browns very lightly.
Serves 4-6.
Per serving, based on 5: 300 calories, 18 g fat (8 g saturated fat), 15 mg cholesterol, 9 g carbohydrate, 2 g fiber, 7 g protein, 22% vitamin A, 190% vitamin C, 16% calcium, 5% iron
For more delicious vegetarian recipes, see also:
- Vegetarian Chili
- Butternut Squash Lasagna with Caramelized Onions
- Vegetarian Meat Loaf
- Phyllo Zucchini Pie
- Baked Zucchini Chips
- Healthy Macaroni and Cheese
- Baked Penne Pasta with Broccoli
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