LOW FAT--Summer Garden Tart

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* Exported from MasterCook *

 

Summer-Garden Tart

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers July/Aug '98

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 cup vertically sliced Vidalia or other sweet

onion

1 cup sliced yellow squash (about 1 medium)

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

3 garlic cloves -- minced

1 cup fresh corn kernels (about 2 ears)

1/2 cup 1% low-fat milk

1 (11 1/2-ounce) can refrigerated corn bread twists

Cooking spray

1 tablespoon yellow cornmeal

1/4 cup (1 ounce) shredded part-skim Mozzarella

cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

 

Preheat oven to 400º.

 

Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5

ingredients (onion through garlic); sauté 7 minutes or until browned. Combine

corn and milk in a saucepan over medium heat; cook 13 minutes.

 

Unroll dough (do not separate into strips). Roll dough into a 12 × 10-inch

rectangle on a lightly floured surface. Place dough on a baking sheet coated

with cooking spray and sprinkled with cornmeal.

 

Crimp edges of dough with fingers to form a rim. Sprinkle Mozzarella cheese over

crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake

at 400º for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle

with parsley.

 

Source:

" Cooking Light, July/August 98, p.96 "

Copyright:

" Cooking Light "

 

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Per serving: 244 Calories (kcal); 7g Total Fat; (24% calories from fat); 9g

Protein; 37g Carbohydrate; 4mg Cholesterol; 605mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 5454 5654 3413 0 0 0 3357 0 26494 0 0 26116 1034 0