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minutes, or until the dough is nicely browned and the cheese is melted
and bubbling on top .
Remove the pizza from the oven . Cut into slices and serve immediately .
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 19g • pro. 7g • fat 11g
• sat. fat 5g • chol. 25mg • sod. 330mg • calc. 3mg • fiber 3g
Zucchini, Tomato and Onion Tart
Makes 10 servings
½
recipe pâte brisée (page 24)
3
small zucchini
2
small onions
4
tablespoons (60 ml) extra virgin olive oil, divided
½
teaspoon (2 ml) sea or kosher salt, divided
½
teaspoon (2 ml) freshly ground black pepper, divided
3
tablespoons (45 ml) grated Parmesan
3
plum tomatoes
½–¾
ounce (15-20 g) soft goat cheese
5
small basil leaves, thinly sliced (chiffonade)
Roll and shape the pâte brisée into a 12x4-inch (30 x 10 cm) rectangle .
Fold up the edges to ¼-inch high . Refrigerate for about 30 minutes .
While dough is chilling, prepare the vegetables . Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F (220°C) with the rack in the
position B . Line the baking tray with aluminum foil .
Using a Cuisinart
food processor fitted with the 4mm slicing disc, slice
®
the zucchini and onions . In a medium bowl, toss the sliced vegetables
with 3 tablespoons of the olive oil and ¼ teaspoon each of the salt and
pepper . Arrange in a single layer on the prepared baking tray . Roast for
about 20 minutes, or until vegetables begin to brown and soften .
Reduce the temperature to 350°F (176°C) and move the rack to position A .
Remove the tart shell from the refrigerator . Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough . Line
the shell with parchment and weigh down with dried beans or rice . Bake
in preheated oven for about 20 minutes, or until the dough under the
parchment is no longer wet . Remove the beans/rice and parchment and
sprinkle with the Parmesan . Return to oven and continue baking until the
shell is golden brown, an additional 2 to 3 minutes . Reserve .
While the tart shell is pre-baking, slice the tomatoes in the food processor
using the same 4mm-slicing disc . Lay the slices on a towel-lined plate;
sprinkle with the remaining salt . Reserve until ready to use .
Once the tart shell is baked, prepare the tart . Arrange the vegetables in
the tart by tightly overlapping them in rows (start with one vegetable,
using different vegetable in each row) . Drizzle with the remaining
tablespoon of olive oil and sprinkle with the remaining pepper . Dot the
tart with pea-sized pieces of the goat cheese (use more or less,
according to taste) .
Place the tart in the preheated oven . Bake 20 minutes or until crust is
fully browned and the vegetables are tender and golden . Remove from
oven and sprinkle with the sliced basil .
Serve warm or at room temperature .
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g •
chol. 25mg • sod. 200mg • calc. 30mg • fiber 1g
Chicken, Vegetable
®
and Black Bean Burritos
Makes 4 servings
½
large zucchini, diced
1
small onion, thinly sliced
1
large carrot, diced
3
garlic cloves, roughly chopped
½
jalapeño, finely chopped
½
red bell pepper, chopped
14
Nutritional information per serving:
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