Harvest Vegetable Tart Recipe

Harvest Vegetable Tart Recipe
Harvest Vegetable Tart Recipe photo by Taste of Home
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Harvest Vegetable Tart Recipe

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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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Harvest Vegetable Tart in Light & Tasty August/September 2006, p52

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