Vegetable Tarts with Romesco Sauce
- Ingredients:15
- Servings:24
- Calories per serving:280
Vegetable Tarts with Romesco Sauce
- Ingredients:15
- Servings:24
- Calories per serving:280
These veggie tarts can use up scraps of pie dough and whatever produce is in season for extra variety.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Round (10090) | 2 lb 10.00 oz | 12 each |
Romesco Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| Diced tomatoes, with juice | 8 oz | ---Value Not Available |
| Roasted red peppers, jarred, drained | 2 oz | ---Value Not Available |
| Oilve oil | 2 oz | 1/4 cup |
| Breadcrumbs, toasted | 1 oz | 1/3 cup |
| Toasted slivered almonds, ground to a meal | 0.50 oz | 2 Tbsp |
| Roasted garlic, pureed | ---Value Not Available | 2 Tbsp |
| Sherry vinegar | 0.50 oz | 1 Tbsp |
| Paprika, smoked | ---Value Not Available | 1 tsp |
| Cayenne pepper | ---Value Not Available | 1 pinch |
| Salt | ---Value Not Available | 2/3 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Roma tomato slices, thin | 1 lb | 72 each |
| Zucchini slices, very thin | 12 oz | 72 each |
| Yellow squash slices, very thin | 12 oz | 72 each |
| Queso Fresco cheese, crumbled | 6.50 oz | 1 1/2 cups |
Instructions
- Prep
- Thaw pie dough, covered, at room temp. 15-30 minutes until flexible or refrigerate overnight.
- Romesco Sauce
Add tomatoes with juice and roasted red peppers to food processor; pulse to a coarse texture.
Add olive oil, breadcrumbs, ground almonds, pureed garlic, sherry vinegar, paprika, cayenne pepper and salt; pulse until combined.
Cover or transfer to separate container if desired and refrigerate until needed.
- Assembly
Cut thawed pie dough rounds in half; cut 2, 60° angle slits about 2-inches long into the straight edge of each half.
Wrap the straight side around itself to form a slight cone shape the place pie dough into sprayed jumbo muffin pan.
Press the bottom seam to seal pie dough and gently press to sides of pan.
Deposit #70 scoop (0.5 oz) Romesco Sauce on pie dough.
Fan out 3 slices each of tomato, zucchini and yellow squash, alternating pieces for color variety and place on sauce.
Lightly brush veggies with 1/2 tsp olive oil and bake as directed; top with 1 Tbsp crumbled Queso Fresco and serve warm or room temperature.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
17-21 minutes |
Standard Oven |
375°F |
22-25 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Recipe Tips
- Use whatever veggies are in season for extra variety. Serve extra Romesco Sauce on the side for dipping if desired.
Nutrition Facts
- Calories280
- Total Fat20g
- Protein4g
- Total Carbohydrate22g
- Sugars3g
Servings: 24
Serving Size: 1 tart
Amount Per Serving Calories : 280
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 20g | 30% |
| Saturated Fat | 12g | 59% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2&½g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 5mg | 2% |
| Sodium | 360mg | 15% |
| Total Carbohydrate | 22g | 7% |
| Dietary Fiber | 1g | 5% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 4g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 8% |
| Potassium | 170mg | 5% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 8% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 2% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 2% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch ½,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 1,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 4,
- Fruits 0c,
- Vegetables ½c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 1tsp
Carbohydrate Choice
- Carbohydrate Choice1&½
