Tomato And Grilled Vegetable Tart Recipe - Cooking Index
Tomato And Grilled Vegetable Tart Recipe - Cooking Index
| Nonstick cooking spray - as needed | ||
| 1 | Refrigerated 9" piecrust | |
| 2 tablespoons | 30ml | Dijon mustard |
| 2 tablespoons | 30ml | Fresh thyme |
| = (or 1 tspn dried thyme) | ||
| 2 cups | 292g / 10oz | Coarsely-chopped grilled vegetables - see * Note |
| 2 cups | 292g / 10oz | Shredded Gruyere cheese |
| 1/2 cup | 20g / 0.7oz | Thinly-sliced basil leaves |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 lbs | 681g / 24oz | Red, yellow, and orange tomatoes - thinly sliced |
| 1/4 cup | 59ml | Finely-grated Parmesan |
* Note: Use vegetables such as red bell pepper, cremini mushrooms and shallots. The best utensil for grilling vegetables is a grill basket. But even if you don't have one, it's easy enough. Cut the vegetables into pieces that are manageably sized, then toss them in a bowl with a couple tablespoons of olive oil, about a tablespoon of balsamic vinegar and a teaspoon or so each of dried thyme and basil. Add salt and freshly ground black pepper to taste. Grill the vegetables until they are tender through, turning frequently to keep them from scorching.
Heat the oven to 375 degrees. Coat the inside of a 9-inch tart pan with a removable bottom with the cooking spray.
Fit the piecrust into the pan and fold the excess crust under to reinforce the sides of the tart. Prick the bottom of the crust with a fork. Bake for 10 minutes. Remove the crust from the oven and brush the bottom with the mustard. Sprinkle with the chopped thyme and set aside.
Stir together the grilled vegetables, Gruyere, basil and salt and pepper to taste.
Spread the vegetable mixture evenly in the crust. Starting at the outside edge, place the tomato slices on top, overlapping the slices and alternating the colors until you have reached the center. Sprinkle the tomatoes with the Parmesan.
Bake until the crust is golden brown and the cheese mixture is bubbling, 40 to 50 minutes. Slice and serve warm or at room temperature.
This recipe yields 4 servings.
Each serving: 559 calories; 806 mg sodium; 78 mg cholesterol; 36 grams fat; 17 grams saturated fat; 33 grams carbohydrates; 27 grams protein; 4.45 grams fiber.
Source:
The Los Angeles Times, 06-05-2002
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