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"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
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Nutritional Facts 1 wedge equals 219 calories, 14 g fat (4 g saturated fat), 6 mg cholesterol, 277 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Rustic Roasted Vegetable Tart in Taste of Home August/September 2008, p39
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Reviewed on Mar. 09, 2011 by Canadian Gal
This was very good. It looked great and tasted wonderful. Not difficult to make but looks impressive. Be sure to roast lots of veggies - I did not use all that it said, as I feared it would be too much - but they really cooked down and I barely had enough. I would use more veggies next time. The combination of vegetables was very tasty and I Would not change a thing.
Reviewed on Aug. 23, 2010 by lschom
I substituted yellow squash for the eggplant and added thinly sliced red onion - also saute'd the vegies as it was a hot day...Used both crusts in the refrig pie crust package, stacked, rolling them out to make a thicker crust. I added some grated mozzarella on top of the crust before spreading the vegies and it was just wonderful.
Reviewed on Aug. 20, 2010 by lindajoynes
This recipe has lots of zero free vegetables! I would however use four sheets of phyllo dough and cooking spray for the crust and less EVOO!
Reviewed on Jun. 05, 2010 by leahjdimattia
this was awesome!
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