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Garden Vegetable Tart

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4.5 by 11 people
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  • Makes: 4 servings
  • Start to Finish: 34 mins

Garden Vegetable Tart

Directions

  1. Preheat oven to 425 degrees F. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle; transfer to a 15x10x1-inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.
  2. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.
  3. In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 minutes, until pastry is golden and cheese is melted. Top with red pepper and basil if desired.

From the Test Kitchen

Pantry:

tomato paste, olive oil, salt

Change Up:

Replace tomato paste with Alfredo sauce and use provolone cheese.

*

If your grill pan is small, you may have to grill in batches.

Nutrition Facts (Garden Vegetable Tart)

  • Per serving:
  • 454 kcal cal.,
  • 29 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 20 mg chol.,
  • 750 mg sodium,
  • 38 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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