Vegetable Provençal Tart
Per ServingVegetable 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 |
| 1/4 | cup | chopped fresh basil |
Directions
- 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.
- 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.
- 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.
- 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.
