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
This tart is easy to assemble and is wonderful cut into wedges for appetizer bites. Everyone loves it!
Ingredients
- 1 medium eggplant, cut into ¼ inch slices
- 2 large portobello mushrooms, sliced
- 1 medium red bell pepper, cut into ½ inch slices
- 1 medium zucchini, cut into ¼ inch slices
- 2 tablespoons olive oil
- salt and pepper, to taste
- 4 ounces blue cheese, crumbled
- 3 ounces cream cheese , softened
- 1 large egg
- 1 tablespoon grated Parmesan cheese
- 2 round refrigerated pie crusts
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.
