Roasted Squash and Pepper Tart
red and/or yellow sweet peppers, cut into wide strips
large sweet onion and/or fennel bulb, cut into wedges
tablespoons olive oil
Salt or salt and freshly ground black pepper
ounces Parmesan cheese
17.3 ounce package frozen puff pastry sheets (1 sheet), thawed
cup halved cherry tomatoes
tablespoons balsamic vinegar
tablespoon snipped fresh thyme
cup purchased refrigerated creamy Parmesan dressing
cup finely chopped sweet onion
- Preheat oven to 450 degrees F. Coat sides and bottom of 13x9x2-inch baking pan with nonstick cooking spray. Spread squash, sweet peppers, and onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until tender, stirring once.
- Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside. On lightly floured surface, roll puff pastry to 13x9-inch rectangle. Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half the Parmesan cheese. Spread vegetables evenly in pan. Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.
- Remove pan from oven; cool 5 minutes. Invert a 15x10x1-inch baking pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetables that stick to finished tart. Sprinkle tart evenly with remaining cheese and 2 teaspoons of the thyme. In small bowl stir together dressing, chopped onion, and remaining 1 teaspoon thyme. Cut in squares. Serve tart warm or at room temperature with dressing. Makes 12 servings.
Nutrition Facts(Roasted Squash and Pepper Tart)
- Per serving:
- 277 kcal cal.,
- 23 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 7 mg chol.,
- 256 mg sodium,
- 15 g carb.,
- 2 g fiber,
- 4 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet