Cabbage, Onion and Sweet Pepper Tart

• 1 yeasted olive oil pie crust (1/2 recipe)
• 2 tablespoons extra virgin olive oilextra-virgin-olive-oil
• 1 large onion, finely choppedonion
• Salt to tastesalt
• 3/4 pound red or mixed bell peppers (2 large), cut in small dice
• 1 pound cabbage, shredded or choppedcabbage
• 2 garlic cloves, mincedgarlic
• 1 tablespoon tomato pastetomato-paste
• Freshly ground pepperpepper
• 3 eggsegg
• 1/2 cup low-fat milkmilk
• 2 ounces Gruyère cheese, grated (1/2 cup)

1. 01Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat.
2. 02Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
3. 03Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.

Calories

258 kcal

Protein

7 g

Fat

15 g

Saturated fat

5 g

Carbs

24 g

Fiber

3 g

Sugar

6 g

Sodium

449 mg

Cholesterol

—

Sign in and stock your pantry to see what you have for this recipe.