Vegetable Tart with Potato Crust Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Crust | ||
| 1 pound frozen hash brown potatoes, thawed | ||
| Scallions | 3 , chopped | |
| 1/2 cup liquid egg substitute | ||
| Thyme | 1 Teaspoon, finely chopped | |
| Salt | 1/4 Teaspoon | |
| Zucchini | 1 Small, chopped (Filling) | |
| Garlic | 1 Clove (5gm), minced (Filling) | |
| 2 slices soy Canadian bacon or veggie bacon strips, chopped | ||
| 2 cups packed spinach leaves, coarsely chopped | ||
| Tomato | 1 Small, chopped (Filling) | |
| Salt | 1/4 Teaspoon (Filling) | |
| Ground black pepper | 1/4 Teaspoon (Filling) | |
| 3/4 cup liquid egg substitute | ||
| Fat | 1/4 Cup (16 tbs), shredded (Filling) | |
Directions
To make the crust: Preheat the oven to 350°F.
Coat a 9" pie plate or tart pan with removable bottom with cooking spray.
In a medium bowl, combine the potatoes, scallions, egg substitute, thyme, and salt.
Press the mixture onto the bottom and up the side of the prepared pan.
Bake for 30 minutes, or until firm to the touch.
Cool on a rack.
To make the filling: Meanwhile, heat a medium nonstick skillet coated with cooking spray over medium heat.
Add the zucchini and garlic and cook, stirring, for 2 minutes, or until tender.
Add the Canadian bacon, spinach, tomato, salt, and pepper and cook, stirring frequently, for 5 minutes, or until the spinach is wilted and the liquid has evaporated.
Remove from the heat and cool.
Stir in the egg substitute.
Pour the vegetable mixture into the crust.
Sprinkle with the cheese.
Coat a 9" pie plate or tart pan with removable bottom with cooking spray.
In a medium bowl, combine the potatoes, scallions, egg substitute, thyme, and salt.
Press the mixture onto the bottom and up the side of the prepared pan.
Bake for 30 minutes, or until firm to the touch.
Cool on a rack.
To make the filling: Meanwhile, heat a medium nonstick skillet coated with cooking spray over medium heat.
Add the zucchini and garlic and cook, stirring, for 2 minutes, or until tender.
Add the Canadian bacon, spinach, tomato, salt, and pepper and cook, stirring frequently, for 5 minutes, or until the spinach is wilted and the liquid has evaporated.
Remove from the heat and cool.
Stir in the egg substitute.
Pour the vegetable mixture into the crust.
Sprinkle with the cheese.
Chef
