Ingredients:
- 1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a j a
Directions:
- Heat oil in large nonstick skillet over medium heat.
- Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
- Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
- Heat oven to 400 degrees F.
- Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
- With a rolling pin, roll crust to a 13-inch round.
- Crumble half the cheese over crust to within 2 inches of edge.
- Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Bake 35-40 minutes or until pastry is golden.
- Slide tart, still on parchment, onto a wire rack.
- Crumble remaining cheese over top.
- Let cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.44 Kcal (668 kJ) | ||
| Calories from fat | 84.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 24.01mg | 8% | |
| Sodium | 258.37mg | 11% | |
| Potassium | 168.95mg | 4% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 3.1mg | 17% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 158.76 Kcal (665 kJ) | ||
| Calories from fat | 83.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Cholesterol | 23.9mg | 8% | |
| Sodium | 257.28mg | 11% | |
| Potassium | 168.24mg | 4% | |
| Total Carbs | 15.04g | 5% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 18.3mg | 31% | |
| Iron | 3.1mg | 17% | |
| Calcium | 81.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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