Try this Roasted Squash and Pepper Tart recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Coat sides and bottom of 13/9/2-inch baking pan with nonstick cooking spray.
Spread squash, sweet peppers, and onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until tender, stirring once.
Meanwhile, using a vegetable peeler, cut parmesan cheese in thin strips. Set aside.
On lightly floured surface, roll puff pastry to 13x9 rectangle. Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half the parmesan cheese. Spread the vegetables evenly in the pan. Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.
Remove pan from oven; cool 5 minutes. Invert a 15x10x1- inch bakeing pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetalbes that stick to finished tart. Sprinkle tart evenly with remaining cheese and 2 teaspoons of the thyme. In small bowl stir together dressing, chopped onion, and remaining 1 teaspoon thyme. Cut in squares. Serve tart warm or at room temperature with dressing.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 51 | ||
Calories from Fat: 22 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.7mg | 2 % | |
Sodium 89.4mg | 3 % | |
Potassium 169.8mg | 4 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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