YIELD Makes 16 servings
This rustic, free-form tart packs a powerful punch of flavor and nutrient-rich vegetables. Red bell peppers and other vitamin C-rich vegetables provide more than the daily RDA for vitamin C, a powerful disease-fighting nutrient.
INGREDIENTS
Pastry Dough (recipe) Olive oil flavored nonstick cooking spray 1 small sweet potato 1 tablespoon olive or vegetable oil 1 cup sliced mushrooms 1/2 cup thinly sliced leeks 1 medium zucchini, sliced 1 parsnip, sliced 1 medium red bell pepper, cut into 1-inch pieces 8 to 10 cloves garlic, minced 1 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon salt Black pepper (optional) 2 to 4 tablespoons grated Parmesan cheese 1 egg white, beatenPREPARATION:
- Preheat oven to 400°F. Prepare Pastry Dough. While dough is resting, begin preparing vegetables for tart.
- Spray nonstick baking sheet with cooking spray. Slice sweet potato into 1/4-inch-thick slices. Place on prepared baking sheet; spray tops of slices with cooking spray. Bake 15 to 20 minutes or until potatoes are tender, turning slices once.
- Heat oil in large skillet over medium heat until hot. Add mushrooms, leeks, zucchini, parsnip, bell pepper, garlic, basil and rosemary; cook and stir 8 to 10 minutes or until vegetables are tender. Season to taste with salt and black pepper, if desired.
- Roll out Pastry Dough on lightly floured surface to a 14-inch round; place on cookie sheet or large pizza pan. Place sweet potato slices evenly over crust, leaving a 2-1/2-inch border around side. Spoon vegetable mixture evenly over potatoes; sprinkle with cheese. Fold edge of dough over edge of vegetable mixture, pleating dough, as necessary, to fit. Brush edge of dough with egg white.
- Bake 25 minutes or until pastry is golden brown. Garnish with fresh basil and rosemary, if desired. Cut into wedges; serve warm.