Summer Vegetable Tart (4 PTS) Recipe - Cooking Index
Summer Vegetable Tart (4 PTS) Recipe - Cooking Index
| 9 | Store-bought pie crust - (23 cm) | |
| 4 | Or 2 large tomatoes - sliced (small) | |
| 1 | Zucchini - sliced | |
| 1 | Yellow squash - sliced | |
| 1 cup | 146g / 5.1oz | Part-skim ricotta cheese |
| 2 | Herbes de Provence or 1/4 tsp each dried - rosemary, thyme, and | |
| Tarragon | ||
| 1/4 | Salt | |
| Ground black pepper to taste |
1. Preheat oven to 375°F (190°C).
2. In a 9-inch (23 cm) tart pan, bake crust, unfilled, according to package directions. Let cool.
3. Place tomato, zucchini and squash slices on baking sheets coated with cooking spray. Bake until tomatoes are slightly dry and zucchini and squash slices are tender, about 20 to 30 minutes. Remove and let cool.
4. Mix together ricotta, herbs, salt and pepper. Spread evenly on tart crust.
5. Starting at center of crust and working outward, arrange slightly overlapping, alternating rings of vegetables until crust is completely covered. Return to oven until heated through, 5 to 10 minutes.
Nutritional profile per serving: Calories 175.1, Protein 4.8g, Fat 9.7g, Saturated fat 4.5g, Carbohydrate 17.2g, Fiber 1.0g, Cholesterol 15.0mg, Iron 0.4mg, Sodium 214.7mg, Calcium 85.8mg
Shared by: Patty McDuffy, Pattys diet recipes
MC Formatted by Mary [[email protected]]
Source:
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