Garden Vegetable Tart
- 8 Servings
- 280 Calories per Serving
Ingredient List
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 large zucchini, sliced into 1/8-inch thick and cut into quarters
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 teaspoon dried mint leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
- 3 large eggs, beaten
- 1/2 cup Mountain High® plain yoghurt
- 3 tablespoons olive oil
- 10 sheets phyllo dough
Preparation
- Heat olive oil in a 10-inch skillet over medium-high heat. Cook and stir onions for 4 to 5 minutes. Add zucchini, red and yellow peppers, mint, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and add walnuts and raisins. Mix well.
- In a medium bowl, combine eggs with yoghurt. Stir into vegetable mixture.
- Brush a nonstick 10-inch tart pan with a removable bottom with olive oil. Place one sheet of the phyllo dough on a work surface and brush with olive oil. Drape over tart pan and press down to fit center of sheet in pan. The edges of the phyllo sheet will hang over the edge of the pan. Prepare the next sheet of phyllo dough the same way and place perpendicularly over first sheet. Continue alternating phyllo sheets the same way until 6 sheets have been used.
- Pour vegetable mixture evenly into the pan over the dough. Continue layering the dough sheets in the same way for 3 more sheets. Brush the last sheet of phyllo dough with the oil, then rip it into shreds, distributing it evenly over the top of the tart.
- Beginning at one corner of the overhanging phyllo, roll up the dough to the pan’s edge, rotating the pan until you have a thick rolled edge all the way around the tart pan. Place the tart pan on a large baking sheet.
- Bake tart at 375°F for 15 to 20 minutes or until the crust is golden brown and a knife inserted in the center comes out clean. Let cool slightly before carefully removing tart from side of pan. Serve warm.
Nutrition Information
Nutrition Information (Amount per serving)
Total Fat 14g 22%, Saturated Fat 2 1/2g 11%, Cholesterol 80mg 27%, Sodium 200mg 9%, Potassium 350mg 10%, Total Carbohydrate 31g 10%, Dietary Fiber 2g 10%, Vitamin A 10%, Vitamin C 30%, Calcium 6%, Iron 10%, Vitamin D 2%, Vitamin E 8%, Thiamin 15%, Riboflavin 15%, Niacin 8%, Vitamin B6 10%, Folic Acid 15%, Vitamin B12 4%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 8%, Zinc 6%, Selenium 20%, Copper 10%, Manganese 25%
Nutrition Other (Amount per serving)
Calories 280, Calories from Fat 130, Trans Fat 0g, Monounsaturated Fat 6g, Polyunsaturated Fat 4 1/2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 9g, Protein 7g, Beta-Carotene 15%, Omega-3 1g, Carbohydrate Choice 2, Starch 2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2, Fruits 0c, Vegetables 1/2c, Grains 1oz-eq, Meat & Beans 1oz-eq, Dairy 0c, Fats & Oils 2tsp
