Savory Vegetable Tart

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* Exported from MasterCook *

 

Savory Vegetable Tart

 

Recipe By : www.vegetariantimes.com 5/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***PASTRY CRUST***

2 cups unbleached white flour

1/3 cup whole-wheat flour

1/2 teaspoon salt

1/2 cup vegetable oil

4 tablespoons skim or low-fat milk -- as needed, up to 5

***FILLING***

4 teaspoons olive oil

2 large onions -- sliced (4 cups)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 medium zucchini -- thinly sliced

3 plum tomatoes -- thinly sliced

up to 4

 

6 Servings Lacto

 

If you were living in Paris, you would be able to go to your local bakery

and buy a tart like this - and it would taste delicious. To speed up the

preparation, use a ready-made whole wheat pastry crust to line the

pan. Your tart will look best if you choose tomatoes and zucchini of

roughly the same diameter.

 

Crust: Preheat oven to 400øF. In large bowl, mix both flours and

salt. Gradually add oil, tossing mixture with fork until

crumbly. Stirring with fork, add enough milk until mixture comes together

in ball. Shape into small disc. Roll out dough between two sheets of wax

paper into 12-inch round about 1/4 inch thick. Remove top sheet of paper

and invert dough, without stretching, into 9-inch round tart pan with

removable bottom. Carefully peel off top piece of wax paper. Fit dough

along bottom and up sides of tart pan and trim edges.

 

Loosely line crust with foil, and fill with dried beans or pie

weights. Bake 15 minutes. Remove foil and beans and bake until golden

brown, about 15 minutes more. Transfer to wire rack and let cool. Reduce

oven temperature to 375øF. In large skillet, heat oil over medium

heat. Add onions and cook, stirring occasionally, until golden brown, 15

to 20 minutes. Transfer to crust and spread evenly. Season with some of

the salt and pepper. Add zucchini to skillet and cook until light golden,

about 2 minutes per side. Arrange zucchini and tomato slices in alternate

circles on top of onions, sprinkling with remaining salt and pepper. Bake

until tomatoes soften, about 25 minutes. Serve warm, or transfer to wire

rack to cool, then refrigerate until ready to serve.

 

Per serving: 434 cal.; 8g prot.; 22g total fat (2g sat. fat); 52g carb.; 0

chol.; 374mg sod.; 6g fiber

 

 

 

 

 

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