Directions:
- Preheat oven to 425°.
- Unroll pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Press dough into pan; trim excess dough. Pierce bottom with a fork. Bake at 425° for 10 minutes.
- While dough bakes, heat oil in a large nonstick skillet over medium-high heat. Add corn and next 7 ingredients, and sauté 4 minutes. Spoon vegetable mixture into baked crust; sprinkle with mozzarella.
- Bake at 425° for 12 minutes or until cheese melts and tart is lightly browned. Cool 5 minutes before slicing. Cut into 8 wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.93 Kcal (335 kJ) | ||
| Calories from fat | 27.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 5% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 1% | |
| Sodium | 263.28mg | 11% | |
| Potassium | 241.89mg | 5% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.4mg | 41% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.07 Kcal (272 kJ) | ||
| Calories from fat | 22.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 5% | |
|---|---|---|---|
| Cholesterol | 2.77mg | 1% | |
| Sodium | 214.33mg | 11% | |
| Potassium | 196.91mg | 5% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 1.36g | 7% | |
| Dietary Fiber | 1.37g | 7% | |
| Protein | 3.34g | 8% | |
| Vitamin C | 20.7mg | 42% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 6mg | 41% | |
| Calcium | 50.2mg | 6% | |
* 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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