Low Sodium Rustic Vegetable Tart
Indulge in the hearty and wholesome flavors of this Low Sodium Rustic Vegetable Tart, perfect for those seeking a delicious yet heart-healthy dish. This savory tart features a buttery whole wheat crust paired with a creamy layer of low-sodium ricotta, topped with roasted zucchini, red bell peppers, eggplant, red onion, and cherry tomatoes seasoned with garlic, fresh thyme, and black pepper for a burst of aromatic goodness. Crafted with minimal salt but maximum flavor, it’s an excellent choice for a nutritious weeknight dinner or a standout party appetizer. With easy-to-follow steps and vibrant seasonal vegetables, this rustic tart is as beautiful as it is delicious. Serve warm garnished with fresh basil for a dish that combines elegance and comfort effortlessly.
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Recipe Information
Ingredients
- 200 g Whole wheat flour
- 100 g Unsalted butter
- 4 tbsp Cold water
- 2 tbsp Olive oil
- 1 medium Zucchini
- 1 large Red bell pepper
- 0.5 medium Eggplant
- 1 medium Red onion
- 150 g Cherry tomatoes
- 3 cloves Garlic
- 2 tsp Fresh thyme
- 0.5 tsp Black pepper
- 10 leaves Fresh basil
- 100 g Ricotta cheese (low-sodium)
- 1 large Egg
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, mix the whole wheat flour with a pinch of black pepper. Add the unsalted butter, cubed, and rub it into the flour until it resembles breadcrumbs.
Add the cold water gradually, mixing until the dough clumps together. Wrap in plastic and refrigerate for 30 minutes.
Slice the zucchini, red bell pepper, eggplant, and red onion into thin strips. Halve the cherry tomatoes.
Mince the garlic and set aside.
On a baking sheet, arrange the vegetables, drizzle with olive oil, and toss with minced garlic, fresh thyme, and black pepper.
Roast the vegetables in the preheated oven for 20 minutes or until they begin to caramelize.
Meanwhile, roll out the chilled dough on a floured surface to a 12-inch (30 cm) diameter circle, then gently place it on a parchment-lined baking sheet.
In a small bowl, mix the ricotta cheese with a beaten egg and spread it evenly in the center of the dough, leaving a 2-inch (5 cm) border.
Layer the roasted vegetables over the ricotta mixture. Fold the edges of the dough over the filling, leaving the center exposed.
Bake in the oven for 25-30 minutes until the crust is golden brown.
Garnish with fresh basil leaves before serving.
Allow to cool slightly, then cut into slices and serve warm.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 499 mg | 11% | |
*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.
