Harvest Vegetable Tart Recipe

Harvest Vegetable Tart Recipe photo by Taste of Home

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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.”

This recipe is:

Healthy

Diabetic Friendly

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Harvest Vegetable Tart Recipe

Prep: 45 min. + chilling Bake: 30 min.

Yield: 6 Servings

45 30 75

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup cold butter, cubed
3 to 4 tablespoons cold water
FILLING:
1/2 cup thinly sliced green onions
2 garlic cloves, minced
1 tablespoon olive oil
5 slices peeled eggplant (3-1/2 inches x 1/4 inch)
2 tablespoons grated Parmesan cheese, divided
1 small tomato, cut into 1/4-inch slices
3 green pepper rings
3 sweet red pepper rings
1/2 cup frozen corn
2 eggs, lightly beaten
2/3 cup fat-free evaporated milk
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

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 near the center comes out clean. Yield: 6 servings.

Nutritional Facts 1 piece equals 256 calories, 13 g fat (6 g saturated fat), 95 mg cholesterol, 691 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Originally published as Harvest Vegetable Tart in Light & Tasty August/September 2006, p52