Savory Vegetable Tart

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

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Servings 6

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( 13 ) Ratings

13 Ratings

5 Stars 30%

4 Stars 15%

3 Stars

2 Stars 15%

1 Stars 10%

Member Reviews ( 10 )

34e27859-78cf-4af4-965f-a875c6e760bd

Bake-Off® Contest 45, 2012

Holly Deak

Brookline, Massachusetts

ingredients 13
Prep Time 35 min
Total Time 1 hr 50 min

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 McCormick® Ground Black Pepper

1/4: teaspoon McCormick® Thyme Leaves

3: oz Gruyère cheese, shredded (3/4 cup)

1/4: cup Progresso® panko bread crumbs

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Directions

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.

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.

Review & Comments

Write a Review

Racquel88

report Posted Mar. 26, 2013 8:19 PM

Tried this recipe for the first time yesterday and I loved it! Trying to get fit and eat healthier and if I can find more recipes like this, it's going to be a breeze! YUM (^_^)

AntKathy82

report Posted Feb. 4, 2013 9:33 PM

Used Herbes de Provence instead of Thyme Leaves -- either way, it was an excellent meal - even my veggie haters loved it!

AntKathy82

report Posted May. 26, 2012 12:01 PM

I made this pie with a few minor changes. I used a thawed, frozen premade pie crust, and did not bake it prior to adding the vegetables. I used all the same ingredients, but did add some salt and pepper along the way instead of just on top. Because we love this herb blend, I used Herbs de Provence instead of thyme. Layered onions & garlic first, then potatoes, zucchini, eggplant and tomatoes. The pie was not soggy. Can't wait to make again, and will try it with thyme, too!

michbly

report Posted May. 15, 2012 7:27 PM

Made them for Mother's Day and what a mistake. The idea is good, but very, very bland. It needs more flavor. Would have to think if I would spend time with the prep work. I was also confused if I was suppose to pre-bake the crust, which I did for 10 minutes.Also used Munster cheese.

EvaB1

report Posted May. 10, 2012 3:26 PM

Good basic pie but having made other veggie pies in the past I would actually do it a bit different, slice and lightly salt the veggies (lay them out on paper towels on cookie sheets to soak up some of the juices) and pat them dry after leaving them for 30 minutes. The salt draws out some of the moisture and makes the pie less soggy, then you can cook it without precooking the crusts. I would be more likely to add parsley and basil or oregano to the mix over thyme, which as someone has said is rather overpowering. All in all a nice summer dish.