Dinner

Roasted Vegetable Tart is for Dinner.

Roasted Vegetable Tart takes 15 minutes to prepare.

Roasted Vegetable Tart takes 50 minutes to cook.

Roasted Vegetable Tart makes 4 servings.

The ingredients for Roasted Vegetable Tart are:

1 cups yellow squash, sliced 1/4" thick
1 cups zucchini, sliced
1 cup red onion, sliced thinly and separated into rings
1 cup cherry tomatoes
3 cloves garlic, sliced
1 tbsp olive oil
1/4 tsp each salt and pepper
1 1/2 tbsp balsamic vinegar
2 oz aged goat cheese, shredded and divided
1 refrigerated pie crust
1 large egg, beaten lightly with 2 tbsp water
1/4 cup basil, sliced thinly

Here is how you make Roasted Vegetable Tart:

Preheat oven to 475.In a large bowl, toss together squash, zucchini, onion, tomatoes, garlic, olive oil, salt and pepper. Transfer to a jelly roll pan in 1 layer. Bake for 20 minutes or until brown; stirring half way through. Drizzle with vinegar.Reduce oven to 425.Meanwhile, roll dough out on a parchment paper lined baking sheet. Sprinkle half the cheese in the center leaving 1 1/2" border. Top with roasted vegetables. Sprinkle remaining cheese on top. Fold pie crust border up and over vegetable mixture, pleating as you go leaving a 6" wide opening. Brush egg mixture over dough.Bake at 425 for 25 minutes or until golden. Cool fo r10 minutes. Sprinkle basil over the top.Serving size is 1/4 tartServing Size:?Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user XTMONT.

The nutritional information for Roasted Vegetable Tart is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.3

• Total Fat: 15.9 g
• Cholesterol: 66.1 mg
• Sodium: 350.4 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 2.0 g
• Protein: 8.4 g