Grilled Vegetable Tart
Use leftover grilled summer vegetables for this appetizer
Ingredients
- 1 package pie crust dough
- 1-1/2 cups mixed grilled vegetables sliced eggplant, zucchini, onions, roasted red peppers, etc
- 1 large egg
- 2 tablespoons cream
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/2 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: 335kcalCarbohydrates: 28gProtein: 9gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 40mgSodium: 410mgPotassium: 138mgFiber: 2gSugar: 1gVitamin A: 269IUVitamin C: 4mgCalcium: 164mgIron: 2mg
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