Here’s a simple recipe that adapts to what you have on hand (veggies, cheeses) and what type of meal (appetizer, main meal) you are preparing. Serve right away, they keep ok if reheated the next day but are much better within an hour or so of cooking.
For 16 pieces per tart, each approximately 111 calories, 7.6 grams fat, 7.9 grams carbs, 3.4 grams protein (pepperoni) and 116 calories, 7.9 grams fat, 8.9 grams carbs, 3 grams protein (veggie)
Ingredients:
Crust
Puff pastry (1 sheet per tart)
1 egg
1 tsp water
Pepperoni Tart
½ cup turkey pepperoni
1 tomato sliced and seeds removed
5 TBSP light herbed cheese spread
½ to ¾ cup shredded low fat mozzarella cheese
Dried Italian seasoning, about a couple of TBSP, or to taste
Veggie Tart
1 small eggplant
1 TBSP olive oil
5 TBSP part skim ricotta
½ cup shredded zucchini, squeezed in paper towels to remove excess water
½ medium tomato, chopped and seeds removed
½ cup chopped chard
½ to ¾ cup shredded low fat mozzarella cheese
1 TSP fresh thyme
Generous amount (to your taste) of kosher salt
Method:
Preheat oven to 400 degrees
Roll out each pastry to 13 x 15; fold edges over; prick with fork
Spray baking sheet, place on sheet
Bake 12 minutes
Remove, cool for 5 min. Mix egg and water and set aside.
Pepperoni Tart
Drop small amounts of light herbed cheese spread over crust and gently spread. Top with turkey pepperoni, tomatoes, mozzarella cheese, and Italian seasoning. Brush rim with egg wash. Bake 10 minutes or until cheese is melted and browning.
Veggie Tart
Brush eggplant with TBSP olive oil. Drop small amounts ricotta over crust and gently spread around. Top with zucchini, eggplant, tomatoes, chard, mozzarella cheese, and thyme. Brush rim with egg wash. Bake 10 minutes or until cheese is melted and browning. Sprinkle with kosher salt.
