Vegetable Tart

Prep Time: 16 Minutes

Cook Time: 22 Minutes

Ready In: 38 Minutes

Servings: 8

Ingredients:

1/2 (15-ounce) package refrigerated pie dough (such as pillsbury)

cooking spray

1 1/2 teaspoons olive oil

1 1/4 cups frozen shoepeg corn, thawed

1 1/4 cups frozen shelled edamame (green soybeans), thawed

2/3 cup diced zucchini

2/3 cup diced red bell pepper

2/3 cup sliced fresh mushrooms

2/3 cup diced red onion

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 425°.
2. 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.
3. 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.
4. Bake at 425° for 12 minutes or until cheese melts and tart is lightly browned. Cool 5 minutes before slicing. Cut into 8 wedges.

By RecipeOfHealth.com