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Ingredients
US|METRIC
12 SERVINGS
- 1 small eggplant
- 1 red bell pepper (small, cored and pith removed)
- 1 orange bell pepper (small, cored and pith removed)
- 1 medium zucchini
- 1/2 cup roasted tomatoes
- 2 tsp. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. fresh thyme
- 2 oz. Boursin cheese (crumbled)
- 1/2 pkg. frozen puff pastry (1 sheet)
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Directions
- Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
- Sprinkle flour on 13" x 18" piece of parchment paper. Roll out puff pastry to 11" x 15" rectangle.
- Slice eggplant, peppers and zucchini very thin (⅛-inch) using mandolin. Arrange eggplant, peppers and zucchini in rows on rolled out puff pastry, leaving a 1-inch border. Scatter roasted tomatoes over vegetables, drizzle with olive oil and season with salt and pepper. Carefully slide tart (with parchment) onto preheated Baking Stone. Bake 18-20 minutes until crust is puffed and golden brown. Remove from oven and sprinkle with thyme and Boursin cheese. Cut into 14 squares and serve immediately or at room temperature.
NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories30Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium130mg5% |
| Potassium120mg3% |
| Protein<1g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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