Spring Vegetable Tart
Beautiful and delicious, this spring tart is made with asparagus, which is high in insoluble fiber, slowing the uptake of sugar into the bloodstream. Eat this gorgeous, tasty tart cold or warm and serve with a salad or as an appetizer.
Makes 8 servings. Total preparation time: 30 minutes.
1 sheet frozen puff pastry, thawed (gluten free pie crust will work too)
1 cup shredded non-dairy rice mozzarella
20 thin asparagus spears, trimmed, or 1⁄8-inch sliced yellow squash and tomatoes
1 large shallot, finely diced
1⁄2 cup Egg Beaters or egg whites
2 tablespoons almond milk or creamer
1⁄2 teaspoon plus 1⁄8 teaspoon salt
1⁄4 cup grated parmesan, manchego or fontina cheese
1. Preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper and lay puff pastry on top. Fold over sides to make a 1-inch rim and pierce pastry with a fork.2. Sprinkle with mozzarella and layer vegetables on top in a pretty design. Sprinkle diced shallots on top. Bake for 15 minutes.
3. While baking, mix Egg Beaters with soy milk or soy creamer, and salt. Pour mixture over tart and sprinkle with parmesan. Bake until pastry is puffed and golden, about 10-12 minutes. Let tart stand for 10 minutes before serving.
Per serving: 355 calories, 20g total fat, 10g saturated fat, 5mg cholesterol, 629mg sodium, 66mg potassium, 31g total carbohydrate, 3g dietary fiber, 16g protein