Tomato and Pepper Tart {Recipe}

Today’s #Meatless-Monday recipe is perfect for a weeknight meal. With busy schedules, long work hours, and the regular weekday grind, a simple, easy and quick recipe always comes in handy.

One reason why I like this Tomato and Pepper Tart is because it has a short prep time of only 20min. Second, you can use a store bought pie crust – which minimizes a lot of effort, and of course, this recipe calls for fresh whole veggies. 

That’s a triple yum…yum…yum!

Tomato and Pepper Tart Recipe 

Recipe from 400 calorie fix cookbook

Photo credit

Ingredients:

1 onion, thinly sliced

¼ tsp salt

1/8 tsp ground black pepper

1/3 cup veggie broth (low sodium is suggested)

1 refrigerated pie crust

1 egg, beaten

3 ounces goat cheese, softened

1 yellow bell pepper, diced

2 plum tomatoes cut into slices

1 tbsp fresh rosemary – if dried use 1½ tsp.

½ tsp fresh thyme – if dries use ¼ tsp.

Method:

Preheat oven to 450 degrees.

Coat a large skillet with cooking spray and heat over medium heat.  Add in onion, salt, and black pepper.  Cook for 5 min., stirring occasionally – until onion just begins to brown.

Add 2 tbsp of veggie broth to prevent onion from burning. Cook for an additional 5 min. Repeat, adding in another 2 tbsp. of veggie broth – cooking for another 5 min.  Add in last of broth, cooking onions until it is golden but soft.  Set this aside.

Place the crust into a 11” tart pan with a removable bottom onto a baking sheet. Brush crust with 1 tbsp of the beaten egg.  Prick bottom of crust several times with a fork.

Bake crust for 8 min.  After 8 min remove from oven and lower temp to 400 degrees.

Next, combine left over of egg and goat cheese in a small bowl. Beat ingredients using an electric mixer. Spread goat cheese into bottom of tart shell.  Add a layer of onions on top.  Tops onions with a single layer of yellow bell peppers, then a single layer of sliced tomatoes. 

Sprinkle top with the rosemary and thyme. Spray the top of tart with cooking spray.

Bake tart for 20-25 min. until the veggies are tender and crust is golden.  Let baked tart rest for 10min. before slicing into 6 wedges. Serve warm or at room temperature.

Single serving size is 1 5” wedge - 250 calories / 14g fat

Tip: Veggie tart can be served with a side salad of romaine lettuce with light Caesar dressing or One cup steamed green beans with a tablespoon of chopped walnuts.

Enjoy y Buen Provecho Siempre!!