Vegetable Tarts with Romesco Sauce
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Vegetable Tarts with Romesco Sauce

Vegetable Tarts with Romesco Sauce

These veggie tarts can use up scraps of pie dough and whatever produce is in season for extra variety.

Servings: 24 servings (1 serving = 1 tart)
Prep
INGREDIENT
WEIGHT
MEASURE
Romesco Sauce
INGREDIENT
WEIGHT
MEASURE
Muir Glen™ Organic Fire-roasted Diced Tomatoes (47174), with juice
8 oz
Roasted red peppers, jarred, drained
2 oz
Oilve oil
2 oz
1/4 cup
Bread crumbs, toasted
1 oz
1/3 cup
Toasted slivered almonds, ground to a meal
0.50 oz
2 Tbsp
Roasted garlic, pureed
2 Tbsp
Sherry vinegar
0.50 oz
1 Tbsp
Paprika, smoked
1 tsp
Cayenne pepper
1 pinch
Salt
2/3 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Roma tomato slices, thin
1 lb
72 each
Zucchini slices, very thin
12 oz
72 each
Yellow squash slices, very thin
12 oz
72 each
Queso Fresco cheese, crumbled
6.50 oz
1 1/2 cups
Prep
  1. Thaw pie dough, covered, at room temp. 15-30 minutes until flexible or refrigerate overnight.
Romesco Sauce
  1. Add tomatoes with juice and roasted red peppers to food processor; pulse to a coarse texture.
  2. Add olive oil, bread crumbs, ground almonds, pureed garlic, sherry vinegar, paprika, cayenne pepper and salt; pulse until combined.
  3. Cover or transfer to separate container if desired and refrigerate until needed.
Assembly
  1. Cut thawed pie dough rounds in half; cut 2, 60° angle slits about 2-inches long into the straight edge of each half.
  2. Wrap the straight side around itself to form a slight cone shape the place pie dough into sprayed jumbo muffin pan.
  3. Press the bottom seam to seal pie dough and gently press to sides of pan.
  4. Deposit #70 scoop (0.5 oz) Romesco Sauce on pie dough.
  5. Fan out 3 slices each of tomato, zucchini and yellow squash, alternating pieces for color variety and place on sauce.
  6. Lightly brush veggies with 1/2 tsp olive oil and bake as directed; top with 1 Tbsp crumbled Queso Fresco and serve warm or room temperature.
BAKE:
TEMP
TIME
Convection Oven*
325°F
17-21 minutes
Standard Oven
375°F
22-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.

  • Use whatever veggies are in season for extra variety. Serve extra Romesco Sauce on the side for dipping if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 tart
Calories
280
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
360mg
15%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
5%
Sugars
3g
Protein
4g
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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