Bake-Off® Contest 45, 2012
Brookline, Massachusetts

Savory Vegetable Tart

Pillsbury® pie crust boasts a delicious, veggie-packed filling topped with cheese and crunchy bread crumbs.

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  • prep time 35 min
  • total time 1 hr 50 min
  • ingredients 13
  • servings 6
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
3
tablespoons Crisco® 100% Extra Virgin Olive Oil
1 1/2
cups chopped onions
2
cloves garlic, sliced
2
small unpeeled red potatoes, cut into thin slices
3
small plum (Roma) tomatoes, cut into 1/4-inch slices
1
small unpeeled Japanese (or other small) eggplant (about 5 oz), cut into 1/4-inch slices
1
small zucchini, cut into 1/4-inch slices
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/4
teaspoon thyme leaves
3
oz Gruyère cheese, shredded (3/4 cup)
1/4
cup Progresso® panko bread crumbs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate; flute edge.
  • 2 In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat until hot. Add onions; cook 10 minutes, stirring occasionally, or until onions are slightly golden in color. Add garlic; cook an additional minute. Spread onions and garlic evenly in bottom of pie crust. Arrange vegetables in tight spiral pattern over onion mixture, alternating vegetables. Sprinkle with salt, pepper and thyme. Drizzle with remaining 1 tablespoon of oil. Cover with foil.
  • 3 Bake 30 minutes. Remove foil; bake 15 minutes. Sprinkle vegetables with cheese and bread crumbs. Bake an additional 10 to 20 minutes or until cheese begins to brown.
  • 4 Cool 15 minutes. To serve, cut into wedges.
  • 1 Heat oven to 375°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate; flute edge.
  • 2 In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat until hot. Add onions; cook 10 minutes, stirring occasionally, or until onions are slightly golden in color. Add garlic; cook an additional minute. Spread onions and garlic evenly in bottom of pie crust. Arrange vegetables in tight spiral pattern over onion mixture, alternating vegetables. Sprinkle with salt, pepper and thyme. Drizzle with remaining 1 tablespoon of oil. Cover with foil.
  • 3 Bake 30 minutes. Remove foil; bake 15 minutes. Sprinkle vegetables with cheese and bread crumbs. Bake an additional 10 to 20 minutes or until cheese begins to brown.
  • 4 Cool 15 minutes. To serve, cut into wedges.

EXPERT TIPS

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Expert Tips

One and one half cups sliced and quartered eggplant can be substituted for the Japanese eggplant.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
430mg
430%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
15%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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