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Roasted Squash and Pepper Tart

Makes: 12 servings
Prep 25 mins Cool 5 mins Bake 450°F 35 mins
Roasted Squash and Pepper Tart
Ingredients
  • 3  cups  cups cut up squash, such as pattypan, yellow summer squash, or zucchini
  • 2  red and/or yellow sweet peppers, cut into wide strips
  • 1  large  sweet onion and/or fennel bulb, cut into wedges
  • 2  tablespoons  olive oil
  •  Salt or salt and freshly ground black pepper
  • 2  ounces  Parmesan cheese
  • 1/2 17.3 ounce package  frozen puff pastry sheets (1 sheet), thawed
  • 1/2  cup  halved cherry tomatoes
  • 2  tablespoons  balsamic vinegar
  • 1  tablespoon  snipped fresh thyme
  • 1  cup  purchased refrigerated creamy Parmesan dressing
  • 1/4  cup  finely chopped sweet onion
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 277,
  • Fat, total (g) 23,
  • chol. (mg) 7,
  • sat. fat (g) 3,
  • carb. (g) 15,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 583,
  • vit. C (mg) 60,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 256,
  • Potassium (mg) 259,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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