Vegetable Goat-Cheese Tart
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 tablespoons olive oil
- 1 onion, thinly sliced
- 4 garlic cloves, peeled and sliced
- 1 small bay leaf
- 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
- 1 small zucchini, halved lengthwise and cut into thin slices
- 1 red bell pepper, cut into slivers
- 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
- 1 teaspoon kosher salt
- 1/2 cup shredded fresh basil leaves
- freshly ground black pepper
- 8 ounces soft goat cheese
- 1 9-inch pastry shell, partially baked (follow the label directions)
- 1/3 cup grated Parmesan
- 1 tablespoon olive oil
Directions
- Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
- Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and season to taste with several grinds of fresh black pepper
- Spread the goat cheese in the bottom of the piecrust. Top with the vegetables, sprinkle with Parmesan, and drizzle with olive oil. Bake in a 350° F preheated oven for 20 minutes or until the Parmesan is golden and the tart is heated through.
Nutritional Information
- Per Serving
- Calories 524
- Calcium 200mg
- Carbohydrate 31g
- Cholesterol 32mg
- Fat 38g
- Fiber 6g
- Iron 3mg
- Protein 17mg
- Sat Fat 13g
- Sodium 1100mg
What does this mean? See
Nutrition 101
.
Quick Tip
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than
that of shredded cheese.
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