Ingredients
This savoury vegetable tart made with just a few ingredients is the perfect way to kick off the spring season. Enjoy with a side of fresh greens for lunch or light dinner to celebrate the longer days and warmer months ahead.
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 leek, white and light green part only, sliced
- 2 cloves garlic, minced
- 1 small red bell pepper, thinly sliced
- 8 oz (227 g) fresh asparagus, trimmed and cut into 1-inch/2.5 cm lengths
- 2 tbsp (30 mL) chopped fresh parsley
- 1/4 tsp (1 mL) each salt and pepper
- 1/2 cup (125 mL) plain Greek yogurt
- 1/2 cup (125 mL) herbed soft cheese (such as Boursin or cream cheese)
- 1 large egg, lightly beaten
- 3 tbsp (45 mL) chopped fresh basil
- 1 sheet puff pastry, thawed
- 1/2 cup (125 mL) shredded fresh Parmesan cheese
- Balsamic Glaze (optional)
Preparation
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.
In a large non-stick skillet, heat oil over medium heat. Cook leek and garlic for about 3 minutes or until softened. Add asparagus and pepper; sauté for 3 minutes. Remove from heat and stir in parsley, salt and pepper; set aside.
In a bowl, stir together yogurt, cheese, egg and basil; set aside.
Roll out thawed pastry onto prepared sheet and score an edge using a paring knife about 1/2 inch (1 cm) along all sides. Spread cheese mixture over crust, excluding edge. Top with sauteed vegetables and sprinkle with Parmesan.
Bake for about 25 minutes or until edges are golden brown. Cut into squares to serve and drizzle with balsamic glaze, if desired.
Nutritional Information
-
550
-
39g
-
11g
-
75mg
-
620mg
-
5g
-
400mg
-
36g
-
5g
-
21%DV
-
17%DV
-
47%DV
-
≥0.4 µg
-
≥84 µg
-
300mg
-
16g
-
≥40mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
