Blue Cheese and Roasted Vegetable Tart
This hearty tart is full of nutrient-rich vegetables that look and taste wonderful.
Servings: 8 people
Calories: 182kcal
Ingredients
- 1 zucchini small, cut into half moons 1/4 inch thick
- 1 eggplant small, cut into medium cubes
- 1/2 cup grape tomatoes cut in half
- 1/2 cup red onion cut into medium cubes
- 1 red bell pepper small, cut into medium cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme not ground
- 1/4 cup blue cheese crumbles fat-free
- 1 whole-wheat pie crust 9 inch
Instructions
- Pre-heat oven to 450 degrees, line a baking sheet with foil and spray with nonstick spray.
- In a mixing bowl, combine the zucchini, eggplant, tomatoes, onions, red pepper, olive oil, salt, pepper, and thyme. Mix well to coat all the vegetables in the oil and seasoning. Lay in an even layer on the baking sheet and roast for 20 minutes or until the vegetables are soft and browned. Remove from the oven and mix the blue cheese into the vegetables.
- Roll the pie crust into a circle about 1/8 to 1/4 inch thick. Place the crust onto a second baking sheet. Spoon the vegetable and blue cheese mixture into the center of the pie crust, leaving about 1/2 to 1 inch of exposed crust on the sides.
- Fold the edge of the pie crust over the vegetables, leaving the center of the vegetables exposed. Bake for 15 to 20 minutes or until the crust is golden. Let cool slightly before slicing and serving. Enjoy!
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 287mg | Fiber: 3g | Sugar: 3g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6