Harvest Vegetable Tart

By McCarleyRHLAC

Nutrition Facts: 1 piece equals 256 calories, 13 g fat (6 g saturated fat), 95 mg cholesterol, 691 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Notes: Make this tart your own! Add in vegetables that you have in your own kitchen. If you don't have any eggplant, consider zucchini.

Ingredients

• FILLING:
• Ingredients
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup cornmeal
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup cold butter, cubed
• 3 to 4 tablespoons cold water
• 1/2 cup thinly sliced green onions
• 2 garlic cloves, minced
• 1 tablespoon olive Oil
• 5 slices peeled eggplant (3-1/2 inches x 1/4 inch)
• 2 tablespoons grated Parmesan cheese, divided
• 1 small tomato, cut into 1/4-inch slices
• 3 green pepper rings
• 3 sweet red pepper rings
• 1/2 cup frozen corn
• 2 eggs, lightly beaten
• 2/3 cup fat-free evaporated milk (I did not use fat free)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6
Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

•In a bowl, combine the first six ingredients. Cut in butter until
crumbly. Gradually add water, tossing with a fork until dough forms
a ball. Cover and refrigerate for at least 30 minutes.

•Roll out pastry to fit a 9-in. tart pan with removable bottom.
Transfer pastry to pan; trim even with edge of pan. Line unpricked
pastry shell with a double thickness of heavy-duty foil. Bake at
450° for 8 minutes. Remove foil; bake 5 minutes longer.

•In a large nonstick skillet coated with cooking spray, cook onions
and garlic in oil for 2 minutes. Add eggplant; cook for 4-5 minutes
or until softened. Cool for 5 minutes. Spoon into crust. Sprinkle
with 1 tablespoon Parmesan cheese. Top with tomato slices and pepper
rings. Sprinkle with corn.

•In a small bowl, whisk the eggs, milk, salt and pepper; pour over
vegetables. Sprinkle with remaining Parmesan cheese. Bake at
350° for 30-35 minutes or until a knife inserted near the center
comes out clean. Yield: 6 servings.