This recipe has been featured in a menu on the site- Sicilian Dinner Party.

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

Roasted Vegetable Tart
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Roasted Vegetable Tart

This tart is easy to assemble and is wonderful cut into wedges for appetizer bites. Everyone loves it!
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 12 slices (from 2 tarts)
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Ingredients

Instructions 

  • Toss the eggplant, mushrooms, bell pepper and zucchini with olive oil in large roasting pan. Season with salt and pepper. Roast for 12-15 minutes at 450 degrees, or until the vegetables are tender, stirring once or twice.
  • Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.
  • Preheat oven to 400℉.
  • Unfold each pie pastry on baking sheet and pinch any tears. Spread ½ of the cheese mixture to within 2 inches of the edge of each pastry. Arrange ½ vegetables over the cheese and fold the pastry over from the edges, making a lip around the pastry so that it partially covers the filling.
  • Bake for 20 minutes or until the pastry is brown.
  • Cut into wedges and serve warm.

Notes

  • I have varied the cheese from goat cheese to gorgonzola, both with good results.
  • Try adding a little fennel seed.
  • WW Points were calculated using reduced fat blue cheese.

Nutrition

Serving: 1slice, Calories: 236kcal, Carbohydrates: 19g, Protein: 6g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 363mg, Potassium: 270mg, Fiber: 2g, Sugar: 3g, Vitamin A: 546IU, Vitamin C: 16mg, Calcium: 76mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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