Low Fat Rustic Vegetable Tart
Elevate your mealtime with this vibrant and wholesome Low Fat Rustic Vegetable Tart, a guilt-free twist on a comforting classic. Built on a delicate, flaky base of whole wheat phyllo dough, this tart boasts a creamy low-fat ricotta filling that’s perfectly complemented by a bounty of roasted vegetables, including sweet red bell pepper, zucchini, cherry tomatoes, and red onion. Infused with fragrant fresh thyme and finished with a drizzle of balsamic vinegar, this tart achieves a harmonious balance of flavors. Perfect for a dinner party appetizer or a light lunch, this recipe is quick to prepare, taking just 20 minutes of prep time followed by 35 minutes in the oven. Packed with vegetables, low-fat ingredients, and bursting with rustic charm, this tart offers a healthy and satisfying option that pairs beautifully with a crisp side salad.
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Recipe Information
Ingredients
- 6 sheets whole wheat phyllo dough sheets
- 1 cup low-fat ricotta cheese
- 2 large egg whites
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 small red onion
- as needed olive oil spray
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 400°F (200°C).
Slice the red bell pepper, zucchini, and red onion into thin strips. Halve the cherry tomatoes.
Place the sliced vegetables and tomatoes on a baking sheet. Lightly spray them with olive oil and sprinkle with salt and black pepper.
Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized. Remove them from the oven and set aside.
While the vegetables are roasting, prepare the filling by mixing the low-fat ricotta cheese and egg whites in a bowl until smooth and well combined.
Reduce the oven temperature to 375°F (190°C).
On a clean work surface, carefully lay out one phyllo dough sheet at a time. Lightly spray each sheet with olive oil before stacking the next one on top.
Repeat this process with all 6 sheets, forming a sturdy base for your tart.
Place the prepared phyllo base on a tart pan or a baking sheet with parchment paper.
Spread the ricotta and egg white mixture evenly over the phyllo base.
Arrange the roasted vegetables on top of the ricotta layer. Sprinkle fresh thyme leaves over the vegetables.
Bake the tart in the oven for 20 minutes, until the phyllo is golden and crisp.
Drizzle balsamic vinegar over the top of the baked tart just before serving.
Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 5078 mg | 221% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 30.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
