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VEGETABLE TART

1 Cup All-Purpose Flour 4 oz (113g) Unsalted Butter 8 oz (227g) Mozzarella Cheese 8 oz (227g) Sour Cream 1 Large Carrot 2 Eggplants 2 Squash 1/4 Tsp Dried Thyme Olive Oil (Approx. 1 Tbsp) Salt, black Pepper, Oregano PREPARATIONS: 1- Slice the carrot, eggplants and squashes thin. DIRECTIONS: 1- Mix butter, flour, a pinch of salt and dried thyme (as much as you prefer) in a large bowl. 2- While mixing, add few drops of cold water until the dough resembles the dough in the video. 3- Transfer the dough to a small container, cover with a lid or plastic wrap and keep it in a refrigerator for half an hour. 4- Meanwhile place the sliced vegetables in a container, add salt, black pepper and oregano. 5- Drizzle olive oil over the vegetables and set aside for 15 minutes. 6- Transfer the vegetables specially the eggplants over a napkin to get the moisture. 7- Grease a round bakeware with butter. 8- Spread the dough to cover the surface of the bakeware. 9- Preheat oven to 355º F (180º C), bake the dough for 15 minutes. 10- Remove the bread from oven and allow to cool down. 11- Mix sour cream and mozzarella cheese together and stir in black pepper and salt. 12- Spread the mixture over the bread. 13- Arrange the slice vegetable over the mixture as shown in the video. 14- Preheat oven to 355º F (180º C), bake the tart for 40 minutes. 15- Cover the tart with aluminum foil and continue baking for another 10 to 15 minutes.

VEGETABLE TART CALORIES & NUTRITION VALUES

Vegetable tart contains good amounts of vitamin A and It looks great on a dinner table. Vegetable tart can be prepared in various ways and recipes. You can replace the vegetables with your favorite veggies and it will taste just as fun. One serving (3.5 oz / 100g) of Vegetable Tart has 137 calories (85g calories from fat), 9.5g total fat (5.5g saturated fat), 22mg cholesterol, 127mg sodium, 155mg potassium, 8.9g total carbohydrates (2.1g dietary fiber, 1.8g sugar), and 4.7g protein. Vegetable Tart contains 16 percent vitamin A and 10 percent Calcium. It has inconsiderable amounts of vitamin C and Iron (about 2 percent).