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Diabetes Forecast

The Healthy Living Magazine

Vegetable Provençal Tart

Per Serving

Vegetable Provençal Tart

Makes: 8
Serving Size: 1/8 tart
Calories 150
Fat 4.5 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 25 g
Fiber 2 g
Sugars 5 g
Cholesterol 0 mg
Sodium 185 mg
Protein 4 g
Choices: Starch 1, Vegetable 1, Fat 1
  • Makes: 8
  • Serving Size: 1/8 tart
  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes

Ingredients

Nonstick cooking spray
1 large sweet Vidalia onion, halved and sliced into 1/3-inch pieces
1 tsp. good-quality balsamic vinegar
1 1/2 cups all-purpose flour
1 1/2 tsp. chopped fresh thyme
1/2 tsp. kosher salt, divided
1/3 cup ice water
2 Tbsp. olive oil
1 Tbsp. dijon mustard
1 med. (8 oz.) zucchini, cut diagonally into 1/8-inch-long slices
1/2 tsp. black pepper, divided
2 med. tomatoes, cut into 1/4-inch slices
2 Tbsp. freshly grated parmesan cheese
1/4cupchopped fresh basil

Directions

  1. Coat a large nonstick skillet with nonstick cooking spray and set it over medium-high heat until hot. Reduce the heat to medium-low, and sauté the onion until it is very soft and golden, about 20 minutes. Add the balsamic vinegar and sauté for another 5 minutes. Transfer to a plate.
  2. Preheat the oven to 400°F. Mix the flour, thyme, and 1/4 teaspoon salt in a large bowl. Stir in the water and oil, just until a soft dough forms. Lightly sprinkle the work surface with flour, and roll out the dough with a rolling pin into a 16- X 10-inch rectangle or a 13-inch round. Fold in half and transfer to a 12- X 6-inch tart pan or a 9-inch-round tart pan with a removable bottom. Trim the edges. Spread the dijon mustard evenly over the bottom of the tart with the back of a spoon.
  3. Lightly coat the skillet again with nonstick cooking spray and set over medium heat. Add the zucchini to the skillet with 1/4 teaspoon black pepper, and sauté until golden, 5 to 7 minutes.
  4. Arrange a layer of tomatoes, followed by the zucchini, another layer of the remaining tomatoes, and the onion, overlapping them slightly on the bottom of the tart. Sprinkle with the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the parmesan cheese. Bake for about 20 minutes until the tart is a lightly golden brown. Remove it from the oven, sprinkle the top with the basil, and return it to the oven for 3 more minutes. Let the tart cool for 5 minutes, then slice it into wedges and serve.
 
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