Low Fat Rustic Vegetable Tart

Elevate your healthy eating game with this irresistible Low Fat Rustic Vegetable Tart, a vibrant and guilt-free delight that's as beautiful as it is nutritious. Featuring a crisp, golden base made from layered whole wheat phyllo dough, this wholesome tart is filled with creamy low-fat ricotta and topped with a medley of oven-roasted vegetables like zucchini, red bell peppers, cherry tomatoes, and red onions. Fresh thyme and a drizzle of balsamic vinegar add a burst of flavor, making this tart a standout dish perfect for brunch, lunch, or a light dinner. With only 20 minutes of prep time and a low-fat, nutrient-packed profile, this easy-to-make vegetable tart is a must-try for anyone seeking a healthy, rustic-inspired recipe!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 sheets whole wheat phyllo dough sheets
• 1 cup low-fat ricotta cheese
• 2 large egg whites
• 1 medium red bell pepper
• 1 medium zucchini
• 1 cup cherry tomatoes
• 1 small red onion
• 0 as needed olive oil spray
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the red bell pepper, zucchini, and red onion into thin strips. Halve the cherry tomatoes.

Step 3

Place the sliced vegetables and tomatoes on a baking sheet. Lightly spray them with olive oil and sprinkle with salt and black pepper.

Step 4

Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized. Remove them from the oven and set aside.

Step 5

While the vegetables are roasting, prepare the filling by mixing the low-fat ricotta cheese and egg whites in a bowl until smooth and well combined.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

On a clean work surface, carefully lay out one phyllo dough sheet at a time. Lightly spray each sheet with olive oil before stacking the next one on top.

Step 8

Repeat this process with all 6 sheets, forming a sturdy base for your tart.

Step 9

Place the prepared phyllo base on a tart pan or a baking sheet with parchment paper.

Step 10

Spread the ricotta and egg white mixture evenly over the phyllo base.

Step 11

Arrange the roasted vegetables on top of the ricotta layer. Sprinkle fresh thyme leaves over the vegetables.

Step 12

Bake the tart in the oven for 20 minutes, until the phyllo is golden and crisp.

Step 13

Drizzle balsamic vinegar over the top of the baked tart just before serving.

Step 14

Slice and serve warm or at room temperature.

Nutrition Facts

Serving size	(1032.9g)

Amount per serving	% Daily Value*
Calories	873.5

Total Fat 25.6g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 94.2mg	0%
Sodium 5078.5mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 30.0g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 820.4mg	0%
Iron 6.5mg	0%
Potassium 1742.8mg	0%

*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.

Source of Calories

Fat: 26.4%

Protein: 22.9%

Carbs: 50.7%