Directions:
- Preheat oven to 425°.
- In 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms, garlic, thyme and salt, stirring occasionally, 10 minutes or until mushrooms are golden; drain. Stir in Sauce; set aside.
- On baking sheet, unfold pie crust and sprinkle with flour. Evenly top with roasted peppers, leaving 1-inch border. Top with mushroom mixture, then fold crust edges 1-inch over vegetables, pressing lightly to form rim. Bake 30 minutes or until crust is golden and filling is bubbling. On wire rack, cool tart on baking sheet 5 minutes. Cut into wedges and serve warm.
- *SUBSTITUTION: Use 2 large red bell peppers, roasted, peeled and sliced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.93 Kcal (1076 kJ) | ||
| Calories from fat | 139.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Cholesterol | 7.27mg | 2% | |
| Sodium | 373.1mg | 16% | |
| Potassium | 181.83mg | 4% | |
| Total Carbs | 26g | 9% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 1752.2mg | 175% | |
| Amount Per 100 g | |||
| Calories | 225.46 Kcal (944 kJ) | ||
| Calories from fat | 122.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.58g | 24% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 2% | |
| Sodium | 327.39mg | 16% | |
| Potassium | 159.55mg | 4% | |
| Total Carbs | 22.82g | 9% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.24g | 6% | |
| Protein | 2.95g | 7% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.4mg | 9% | |
| Calcium | 1537.6mg | 175% | |
* 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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