Grilled Vegetable Tart
Use leftover grilled summer vegetables for this appetizer
Servings: 8
Calories: 335kcal
Ingredients
- 1 package pie crust dough
- 1-½ cups mixed grilled vegetables sliced eggplant, zucchini, onions, roasted red peppers, etc
- 1 large egg
- 2 tablespoons cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- ½ teaspoon herbs de provence
- 4 ounces shredded Gruyere cheese
Instructions
- Preheat the oven to 400 degrees and set baking rack to middle position.
- Unroll the piecrust and gently lay it over the center of a 9-inch nonstick tart pan. Press the dough into the tart pan and about halfway up the sides. Prick the bottom with a fork a few times to let any steam escape.
- Lay the grilled vegetables over the tart crust.
- In a measuring cup, lightly beat together the egg and cream. Add salt, pepper and herbs de provence.
- Pour the egg/cream mixture over the vegetables.
- Sprinkle cheese over all.
- Bake for about 30-40 minutes or until crust is golden and filling is set.
- Serve warm or at room temperature.
Notes
Serve warm or at room temperature. This is best served shortly after baking/cooling but you can refrigerate leftovers and eat them the next day.
Nutrition
Calories: 335kcal | Carbohydrates: 28g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 410mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg