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    You are in: Home / Recipes / Roasted Squash and Pepper Tart Recipe
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    Roasted Squash and Pepper Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    packeyes's Note:

    I found this recipe at Better Homes and Garden website. I adapted it from there. Fairly healthy - lots of veggies. A nice summer recipe.

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    Ingredients:

    Serves: 4

    Yield:

    pastry ...

    Units: US | Metric

    • 709.77 ml squash, cut up in small chunks (zucchini, butternut, yellow summer, etc.)
    • 2 bell peppers, cut into strips (whatever color you prefer)
    • 1 sweet onion, cut into wedges
    • 0 sweet onion, chopped
    • 29.58 ml olive oil
    • salt
    • pepper
    • spices, assorted* (suggestions ( grill seasoning, lemon pepper, cumin or Italian seasonings such as basil, oregano and )
    • 56.69 g parmesan cheese, grated
    • 245.22 g package frozen puff pastry sheets, thawed (1 sheet)
    • 118.29 ml cherry tomatoes, cut in half
    • 29.58 ml balsamic vinegar
    • 14.79 ml thyme, fresh and chopped
    • 236.59 ml caesar salad dressing

    Directions:

    1. 1
      Preheat oven to 450°F Coat sides and bottom of a 13X9X2 baking pan with nonstick spray. Spread squash, peppers, and wedged onion along bottom of pan. Toss with olive oil and season with spices* (use the suggested ones or create your own flavor :) ). Roast in oven for 20-25 minutes or until tender.
    2. 2
      Meanwhile, roll pastry sheet into a 13X9 inch rectangle.
    3. 3
      Once veggies are tender, remove pan from the oven and add tomatoes. Toss with balsamic vinegar and parmesan cheese. Make sure the vegetables are spread evenly on bottom of pan. Lay pastry over the top of the vegetables, tucking in sides. Return to oven and bake for 15 minutes, or until pastry is puffed and golden.
    4. 4
      Meanwhile, prepare the dipping sauce. Combine the Caesar dressing with 1 teaspoons of thyme and 1/4 cup chopped onion.
    5. 5
      Let pan cool for 5 minutes. Lay a cutting board or another pan over the top of the pastry and vegetables. Carefully flip upside down onto cutting board so that the pastry is on the bottom and the veggies lay on top of the pastry (almost looks like a vegetable pizza). Sprinkle tart with remaining cheese and 2 teaspoons of the thyme. Cut into wedges and serve with dipping sauce.
    6. 6
      *Note: Any seasonings that you prefer will work on the roasted veggies. These were the seasonings that I thought went well. Please use the tastes you like the best and let me know what you used so I can vary my recipe as well :) *.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Squash and Pepper Tart

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 812.3
     
    Calories from Fat 615
    75%
    Total Fat 68.3 g
    105%
    Saturated Fat 14.5 g
    72%
    Cholesterol 13.6 mg
    4%
    Sodium 1008.3 mg
    42%
    Total Carbohydrate 39.9 g
    13%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.6 g
    26%
    Protein 12.6 g
    25%

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